Save It My neighbor handed me a jar of her homemade pesto through the fence one Saturday morning, insisting I try something different with it. I had chicken thawing and a box of elbow macaroni in the pantry, and somehow the idea of mixing chili mac with pesto didn't sound crazy at all. The kitchen smelled like garlic and basil for hours, and my family kept wandering in asking what was different. That experimental dinner became the most requested meal in our house.
I made this for a potluck once, and three people asked for the recipe before we even sat down to eat. One friend swore it tasted like vacation in Tuscany, which felt generous considering I made it in my tiny galley kitchen on a Wednesday night. There's something about the way the pesto swirls into the broth that makes the whole dish feel special without any fuss. I've started keeping extra pesto in the freezer just so I can make this on a whim.
Ingredients
- Elbow macaroni: The classic shape holds onto all that cheesy, pesto-laced sauce, though small shells work beautifully too if you want little pockets of flavor.
- Chicken breast: Dicing it into bite-sized pieces means it cooks fast and stays tender, and every spoonful gets a bit of protein.
- Yellow onion: It forms the sweet, savory base that makes the whole pot smell like home.
- Garlic cloves: Fresh garlic is non-negotiable here, it blooms in the oil and fills the kitchen with that irresistible aroma.
- Red bell pepper: Adds a pop of color and a slight sweetness that plays off the tomatoes.
- Sun-dried tomatoes: These bring an intense, concentrated tomato flavor and a chewy texture that surprises you in the best way.
- Canned diced tomatoes: The juice is just as important as the chunks, it creates the saucy base.
- Mozzarella cheese: Melts into creamy, gooey strands that coat every piece of pasta.
- Parmesan cheese: Adds a salty, nutty depth that makes the dish taste more complex.
- Basil pesto: This is the star, it transforms ordinary chili mac into something you'd order at a bistro.
- Chicken broth: Low-sodium gives you control over the salt, and it keeps everything moist and flavorful.
- Olive oil: For browning the chicken and building flavor from the very first step.
- Italian seasoning: A quick shake adds oregano, thyme, and all those Mediterranean notes.
- Crushed red pepper flakes: Optional, but a pinch wakes everything up with gentle heat.
- Salt and black pepper: Season as you go, tasting and adjusting until it sings.
Instructions
- Boil the pasta:
- Cook the elbow macaroni in well-salted boiling water until just al dente, following the package timing. Drain it and set it aside, resisting the urge to rinse so it stays a little starchy and ready to cling to the sauce.
- Brown the chicken:
- Heat olive oil in a large Dutch oven over medium-high heat, then add the diced chicken seasoned with salt and pepper. Sauté until golden and cooked through, about 5 to 6 minutes, then transfer to a plate.
- Soften the vegetables:
- In the same pot, toss in the onion and red bell pepper, cooking until they soften and start to smell sweet, about 4 minutes. Add the garlic and let it cook for 1 minute until fragrant and golden at the edges.
- Add the tomatoes and spices:
- Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes if you like a little kick. Let everything cook together for 1 minute so the spices bloom.
- Build the broth base:
- Pour in the canned diced tomatoes with their juice and the chicken broth. Bring the mixture to a gentle simmer, letting the flavors start to marry.
- Combine everything:
- Return the cooked chicken to the pot along with the drained pasta and the pesto. Stir it all together and let it simmer for 3 to 4 minutes, tasting and adjusting the salt and pepper as you go.
- Melt in the cheese:
- Remove the pot from the heat and stir in the mozzarella and Parmesan until melted and creamy. The residual heat will do the work, creating a luscious, cheesy coating.
- Serve warm:
- Ladle into bowls and garnish with extra pesto or a sprinkle of Parmesan if you're feeling fancy.
Save It The first time I served this to my kids, they didn't even notice it was packed with vegetables and lean chicken. They just kept going back for seconds, and my youngest declared it better than the mac and cheese from the box. That's when I knew I had a winner, a dish that felt indulgent but didn't make me feel guilty about what was in it.
Making It Your Own
I've tossed in a handful of baby spinach during the last few minutes of simmering, and it wilts right in without any fuss. If you're short on time, rotisserie chicken works beautifully, just shred it and stir it in with the pasta. Sometimes I use shells instead of elbows, and those little pockets catch even more of that pesto and cheese.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and honestly, they taste even better the next day. Reheat gently on the stovetop with a splash of broth or water to loosen it up, stirring often so the cheese doesn't stick. I've even frozen individual portions, and they thaw and reheat beautifully for quick lunches.
Pairing and Serving Ideas
A crisp Pinot Grigio or a light Sauvignon Blanc cuts through the richness perfectly and makes it feel like a special occasion. I like to serve it with a simple arugula salad dressed with lemon and olive oil, the peppery greens balance the creamy pasta. Crusty bread for soaking up any extra sauce is never a bad idea.
- Swap in gluten-free pasta if needed, it holds up well in this saucy dish.
- Use nut-free pesto if allergies are a concern, many brands make delicious versions with sunflower seeds.
- Double the batch and freeze half, it's a lifesaver on busy nights.
Save It This dish has a way of turning an ordinary weeknight into something that feels a little special, without any extra effort or fancy ingredients. I hope it becomes one of those recipes you reach for when you want comfort with a twist.
Common Questions About Recipes
- → Can I use rotisserie chicken instead of raw chicken breast?
Yes, rotisserie chicken is a great time-saver. Use about 3 cups of shredded rotisserie chicken and add it when you return the cooked chicken to the pot in step 6.
- → What type of pasta works best for this dish?
Elbow macaroni or small pasta shells work perfectly as they hold the sauce well. You can also use penne, rotini, or cavatappi. For gluten-free options, use your favorite gluten-free pasta variety.
- → Can I make this dish ahead of time?
Yes, you can prepare it up to 2 days ahead. Store in an airtight container in the refrigerator and reheat gently on the stovetop with a splash of chicken broth to restore creaminess.
- → How can I make this dish spicier?
Increase the crushed red pepper flakes to 1 teaspoon or add diced jalapeños with the bell pepper. You can also use a spicy pesto variety or add a pinch of cayenne pepper.
- → What can I substitute for pesto if I have a nut allergy?
Use a nut-free pesto made with sunflower seeds or pumpkin seeds instead of pine nuts. Many grocery stores now carry nut-free pesto options, or you can make your own at home.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta just until al dente, as it will continue cooking when added to the pot with the sauce. Drain it well and add it during the final simmering stage for only 3-4 minutes.