Save to Pinterest My sister called mid-week asking for something that would impress her new neighbors at a casual dinner party, and somehow I found myself blending two completely different comfort foods in my head: the warm, stick-to-your-ribs chili mac I grew up with, and the bright, herbaceous pesto that reminds me of long summers. What emerged from that kitchen conversation was this Pesto Chicken Chili Mac, a dish that somehow feels both familiar and surprising on the same plate. It's become my go-to when I want to feel like I'm cooking something special without the usual fuss.
I made this for the first time when my best friend mentioned she was tired of the same rotation of meals, and watching her face light up when she tasted that first bite—the way the pesto, sun-dried tomatoes, and melted cheese all came together—that's when I knew this wasn't just another pasta dish. She's made it three times since, and now it's somehow become the thing her partner requests when they're planning dinner.
Ingredients
- Elbow macaroni or small pasta shells (340 g): Smaller pasta shapes catch and hold the pesto and creamy sauce better than long noodles, and al dente is essential so they don't turn mushy when simmered with the broth.
- Boneless, skinless chicken breast, diced (450 g): Cutting it into small, even pieces means it cooks quickly and distributes evenly throughout the dish, making every bite satisfying.
- Yellow onion, diced (1 medium): This builds the aromatic foundation and adds a subtle sweetness that balances the acidity of the tomatoes.
- Garlic cloves, minced (3): Garlic becomes sweet and mellow when sautéed, creating depth that you'll taste but won't be able to quite name.
- Red bell pepper, diced (1): Beyond color, it brings a gentle sweetness and slight crunch that keeps the texture interesting.
- Oil-packed sun-dried tomatoes, chopped (120 g): These are the secret ingredient that makes people pause and ask what that concentrated, jammy flavor is—use the oil they come in for extra richness.
- Canned diced tomatoes with juice (400 g): The juice matters as much as the tomatoes, so don't drain them or you'll lose that acidic counterpoint.
- Shredded mozzarella cheese (180 g): Fresh mozzarella will weep and separate, so stick with the packaged kind that melts into a creamy, cohesive sauce.
- Grated Parmesan cheese (60 g): This adds a sharp, salty note that wakes up all the other flavors in the final bite.
- Prepared basil pesto (120 g): Buy the good stuff if you can, or make your own—the quality of the pesto really does change the whole dish.
- Low-sodium chicken broth (720 ml): Low-sodium lets you control the salt level, and the broth becomes part of the creamy sauce rather than just a cooking medium.
- Olive oil (2 tbsp): Use something you'd actually taste, because it does contribute to the flavor profile.
- Italian seasoning (1½ tsp): This ties the Mediterranean flavors together without needing individual herbs cluttering your spice rack.
- Crushed red pepper flakes (½ tsp, optional): Add these if you like a gentle heat that builds slowly rather than hits immediately.
- Salt and freshly ground black pepper: Taste as you go—canned tomatoes and store-bought pesto are already fairly salty, so go easy at first.
Instructions
- Start your pasta:
- Get a large pot of salted water boiling while you prep everything else. Cook the pasta until it's just shy of fully tender—you want it to have a tiny bite to it since it'll continue softening in the broth.
- Sear the chicken:
- In your Dutch oven or deep skillet, heat olive oil over medium-high heat until it shimmers slightly. Add the diced chicken, season it well with salt and pepper, and let it sit undisturbed for a minute or two before stirring—this gives you those golden, flavorful edges that matter.
- Build your flavor base:
- Remove the chicken to a plate, then add the onion and bell pepper to the same pot. The fond on the bottom is liquid gold, so don't rinse the pot. Cook until the vegetables soften and the onion becomes translucent, about 4 minutes, then add the garlic and cook just until you can smell it—that fragrant moment means it's ready.
- Layer in the tomato richness:
- Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes if you're using them. Let this mixture cook for just a minute so the spices bloom and the dried tomatoes warm through and release their concentrated flavor.
- Simmer everything together:
- Add the canned tomatoes with all their juice and the chicken broth, bring the whole thing to a simmer, then return the chicken to the pot. Once it's simmering gently, add the drained pasta and pesto, stirring gently so you don't break the pasta but you do distribute the pesto evenly.
- Let it marry:
- Let everything simmer for about 3 to 4 minutes so the flavors get to know each other. Taste and adjust the seasoning—you might need a pinch more salt or a crack of black pepper, depending on your broth and pesto.
- Finish with cheese:
- Take the pot off the heat and stir in the mozzarella and Parmesan, keeping the heat off so the cheese melts gently into a creamy sauce rather than becoming oily or broken.
Save to Pinterest There's a particular moment when you stir the pesto into that pot of simmering tomatoes and broth, and the whole kitchen suddenly smells like basil and garlic and possibility. That's when I know I've made the right choice for dinner, and it's why this dish has slowly become the one I make when I want to turn an ordinary evening into something worth remembering.
The Pesto Question
I've tried this both ways—with store-bought pesto from a jar and with homemade made in a food processor—and honestly, both work beautifully, but they deliver different things. Store-bought is faster and more convenient, while homemade feels more intentional and tastes brighter, especially if you use fresh basil from the garden or farmers market. The choice depends on what you have time for and what kind of evening you're trying to create.
Making It Your Own
This recipe is forgiving in the best way—it's a framework rather than a rulebook. I've added a handful of baby spinach at the end, which wilts into the warm pasta and adds a subtle earthiness, and I've also tried roasted red peppers instead of fresh bell pepper when I had them on hand. Some nights I use rotisserie chicken to cut the cooking time in half, and the depth of flavor is genuinely indistinguishable from fresh-seared chicken.
Wine and Serving Ideas
A crisp white wine like Pinot Grigio or Vermentino pairs beautifully with this dish because the acidity and minerality cut through the richness of the cheese and pesto without fighting for attention. I serve it straight from the pot into wide bowls so people can see all the different components, and I always have extra pesto and Parmesan at the table for anyone who wants to customize their bowl. The dish reheats gently on the stovetop with a splash of broth, making it perfect for leftovers the next day when you want something warm and familiar.
- Serve with crusty bread to soak up every bit of the creamy, herb-forward sauce.
- A simple green salad alongside keeps things balanced without adding prep time.
- Fresh basil torn over the top at the very end adds brightness and shows off the pesto theme.
Save to Pinterest This is the kind of dish that brings people together without making you feel like you've spent the whole evening in the kitchen, and that's a kind of magic worth cooking for. Make it once, and it'll find its way into your regular rotation, becoming the meal you reach for when you want something that tastes like you put in real effort but feels easy enough to do on a weeknight.
Recipe Help Center
- → Can I make this dish ahead of time?
Yes, you can prepare the components up to 2 days in advance. Store the cooked pasta separately from the sauce to prevent it from absorbing too much liquid. Reheat gently on the stovetop, adding a splash of broth if needed.
- → What pasta shapes work best?
Elbow macaroni and small pasta shells are ideal because they catch the sauce well. Other small shapes like fusilli, penne, or cavatappi also work beautifully in this dish.
- → Can I use rotisserie chicken instead?
Absolutely. Using a store-bought rotisserie chicken reduces prep time significantly. Simply shred or dice about 3 cups of cooked chicken and add it during step 6 when combining ingredients.
- → Is this dish freezer-friendly?
You can freeze individual portions for up to 3 months. The texture may change slightly upon reheating, but the flavor remains excellent. Thaw overnight in the refrigerator before warming.
- → How can I make this vegetarian?
Replace the chicken with plant-based protein alternatives or white beans. Use vegetable broth instead of chicken broth, and ensure your pesto doesn't contain cheese or substitute with a vegan version.
- → Can I reduce the spice level?
Simply omit the crushed red pepper flakes. The dish will still be flavorful thanks to the Italian seasoning, garlic, and sun-dried tomatoes providing depth without heat.