Tender chicken meets pesto, sun-dried tomatoes, and mozzarella in this comforting one-pot Italian-inspired mac.
# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Pasta
02 - 8 oz elbow macaroni or other short pasta
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
06 - 1 can (15 oz) diced tomatoes with juice
→ Dairy
07 - 1 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
09 - 1/3 cup basil pesto, store-bought or homemade
→ Liquids
10 - 2 cups chicken broth
→ Seasonings
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon crushed red pepper flakes, optional
13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons olive oil
# How-To Steps:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook for 4 to 5 minutes until browned on all sides. Remove chicken and set aside.
02 - In the same pot, add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and sun-dried tomatoes, cook for 1 minute until fragrant.
03 - Return browned chicken to the pot. Pour in diced tomatoes with their juices, chicken broth, dried oregano, red pepper flakes, and season with salt and pepper. Stir to combine thoroughly.
04 - Bring mixture to a boil, then stir in elbow macaroni. Reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture and chicken is cooked through.
05 - Stir in basil pesto, shredded mozzarella, and grated Parmesan cheese until melted and sauce becomes creamy.
06 - Taste and adjust seasoning as needed. Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.
