Pesto Chicken Chili Mac (Printable Version)

Tender chicken and pasta smothered in a creamy pesto-infused sauce with sun-dried tomatoes and melted mozzarella.

# What You'll Need:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Poultry

02 - 1 lb boneless, skinless chicken breast, diced

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 3 garlic cloves, minced
05 - 1 red bell pepper, diced
06 - ½ cup oil-packed sun-dried tomatoes, drained and chopped
07 - 14 oz canned diced tomatoes, undrained

→ Dairy

08 - 1½ cups shredded mozzarella cheese
09 - ¼ cup grated Parmesan cheese

→ Sauces and Broth

10 - ½ cup prepared basil pesto
11 - 3 cups low-sodium chicken broth

→ Seasonings and Oils

12 - 2 tablespoons olive oil
13 - 1½ teaspoons Italian seasoning
14 - ½ teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste

# How to Prepare:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
02 - In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through, approximately 5 to 6 minutes. Transfer to a plate.
03 - In the same pot, add onion and red bell pepper. Cook until softened, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes if using. Cook for 1 minute.
05 - Add canned diced tomatoes with their juice and chicken broth. Bring to a gentle simmer.
06 - Return cooked chicken to the pot. Stir in drained pasta and pesto. Simmer for 3 to 4 minutes to allow flavors to meld. Adjust seasoning with salt and pepper as needed.
07 - Remove from heat. Stir in mozzarella and Parmesan cheese until melted and creamy.
08 - Serve hot, garnished with additional pesto or Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It comes together in less than an hour, which means weeknight dinners don't have to feel like a compromise.
  • The pesto cuts through the richness with this gorgeous Mediterranean brightness that makes everyone ask for the recipe.
  • You're essentially making a complete meal in one pot, so cleanup is a dream compared to the usual multi-pan juggling act.
02 -
  • Don't skip the al dente pasta step—overcooked pasta will turn to mush when it sits in the broth, and there's no coming back from that.
  • The pesto goes in at the very end so it keeps its bright, herbaceous flavor instead of cooking down into something dull and muddy.
03 -
  • Don't drain the canned tomatoes—that juice becomes part of the sauce, and it's full of flavor and acid that you absolutely need.
  • If your sauce seems too thick, add a little more broth or even pasta water to get it back to a creamy consistency that coats the noodles without being soupy.
Return