Pin it There's a moment when you're standing in your kitchen on a random weeknight, staring at a box of elbow macaroni and a jar of pesto, when inspiration just clicks. I'd been craving chili mac but wanted something brighter, less heavy—and that's when it hit me that pesto and sun-dried tomatoes could transform this comfort food into something that feels both Italian and deeply satisfying. The smell of garlic and basil hitting that hot pan is honestly what sold me on the whole idea.
I made this for my partner on a Tuesday when he'd had the kind of day that needed feeding, and he went silent for a moment after the first bite—the good kind of silent. He kept saying it tasted like Italy and comfort had somehow agreed to exist on the same plate, and honestly, I haven't looked back since.
Ingredients
- Elbow macaroni or small pasta shells (340 g / 12 oz): The small shape holds onto the creamy pesto sauce beautifully, and cooking it just to al dente keeps it from turning mushy when you stir everything together.
- Boneless, skinless chicken breast, diced (450 g / 1 lb): Cutting it into bite-sized pieces means it cooks quickly and distributes evenly throughout the dish, making every spoonful satisfying.
- Yellow onion, diced (1 medium): This is your flavor foundation—the sweetness balances the earthiness of the sun-dried tomatoes.
- Garlic cloves, minced (3): Mince it fresh and add it after the onions soften so it stays fragrant without burning.
- Red bell pepper, diced (1): It adds sweetness and visual pop, plus a subtle vegetal note that keeps things from feeling too heavy.
- Oil-packed sun-dried tomatoes, drained and chopped (120 g / ½ cup): These concentrate tomato flavor intensely—drain them well or your sauce becomes greasy, but don't discard that oil if you're in a pinch.
- Canned diced tomatoes, undrained (400 g / 14 oz): The juice is liquid gold for building your sauce base, so never drain it away.
- Shredded mozzarella cheese (180 g / 1½ cups): Fresh or pre-shredded works, though fresh melts slightly more elegantly—the low-moisture kind prevents separation.
- Grated Parmesan cheese (60 g / ¼ cup): This adds sharp, salty depth that the mozzarella alone can't provide.
- Prepared basil pesto (120 g / ½ cup): This is your secret weapon—it's what makes this feel Mediterranean instead of purely Midwestern comfort food.
- Low-sodium chicken broth (720 ml / 3 cups): Low-sodium gives you control over the final salt level, which matters when you're adding salty cheese and pesto.
- Olive oil (2 tbsp): Use something you wouldn't cry over, but not the cheapest option—it flavors the whole dish.
- Italian seasoning (1½ tsp): This is your gentle nudge toward authenticity without having to crack open five jars of individual dried herbs.
- Crushed red pepper flakes, optional (½ tsp): A whisper of heat that doesn't overwhelm—add it if you like the gentle warmth.
- Salt and freshly ground black pepper, to taste: Taste as you go because the pesto and cheeses will bring their own salt.
Instructions
- Cook the pasta first:
- Fill a large pot with salted water and bring it to a rolling boil, then add your pasta. Stir it occasionally so nothing sticks, and pull it out a minute or two before the package says it's done—you want it just barely al dente, still with a tiny bit of resistance when you bite it. Drain it in a colander and set it aside while you build the sauce.
- Get the chicken golden:
- In a large Dutch oven or deep skillet, pour your olive oil and let it get shimmering over medium-high heat. Add your diced chicken, season it generously with salt and pepper, and let it sit for a couple of minutes before stirring—this gives it a chance to brown instead of just steam. It should be cooked through and lightly golden in about 5 to 6 minutes, then slide it onto a clean plate.
- Build your flavor base:
- In the same pot where you cooked the chicken, add your diced onion and red bell pepper. Let them soften and become a little caramelized around the edges, about 4 minutes. Then add your minced garlic and cook for just 1 minute until you smell that unmistakable fragrant warmth.
- Wake up the sun-dried tomatoes:
- Add your chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if you're using them. Stir this around for a minute so the heat toasts the herbs slightly and the sun-dried tomatoes get mixed throughout. You'll smell everything coming alive.
- Create the sauce base:
- Pour in your canned diced tomatoes with all their juice plus the chicken broth, and stir well to combine. Bring this to a gentle simmer—not a rolling boil, just a steady bubble.
- Bring it all together:
- Return the cooked chicken to the pot and stir in your drained pasta and pesto. Let this simmer for 3 to 4 minutes so the flavors start talking to each other. Taste it and adjust your salt and pepper—remember the cheese is coming next and it will add saltiness.
- Finish with cheese:
- Remove the pot from heat and stir in your mozzarella and Parmesan cheese, stirring constantly until it's completely melted and everything looks creamy and luxurious. If it seems thick, you can add a splash of broth or pasta water.
Pin it I served this to a friend who swears she doesn't like mixing Italian and American food, and she had seconds before she even realized what she was doing. That's when you know you've landed on something.
Why the Pesto Works Here
Most pesto is thrown onto a simple pasta and that's beautiful, but here it's playing a different role entirely. It's sitting in a creamy, tomatoey base with chicken and cheese, and instead of being the main voice, it becomes this green whisper that lifts everything else up. It prevents the dish from feeling heavy, and it adds a grassy, fresh note that sun-dried tomatoes alone would never give you. That's why jarred pesto isn't cheating in this recipe—it's the secret that makes this feel less like traditional chili mac and more like something you'd order at a restaurant.
How to Make It Your Own
The framework here is solid, but this dish is honestly forgiving enough to handle adjustments based on what's in your fridge. I've thrown in baby spinach at the end—just a small handful stirred in so it wilts right into the warmth—and it adds greenness without overwhelming anything. Some people use rotisserie chicken when they're tired and time is a luxury, and it works beautifully because you're not relying on this dish to be about perfectly cooked protein; you're relying on the combination of flavors. If you have fresh mozzarella torn up instead of shredded, use it, but stir it in off heat so it doesn't become rubbery. There's honestly room to breathe here.
What to Serve Alongside
This dish is rich enough that it doesn't need much, but a crisp white wine like Pinot Grigio cuts through the creaminess beautifully and makes you feel like you're eating something sophisticated on a regular Tuesday. A simple green salad with lemon vinaigrette on the side balances things out nicely without adding much extra work. Garlic bread is always a thought, though honestly the pasta and cheese make it feel almost unnecessary. A cold glass of water and good company is truly all you need, but if you want something fancier, crusty bread for soaking up any extra sauce at the bottom of the bowl is never wrong.
- A squeeze of fresh lemon juice over individual bowls brightens everything right before eating.
- Extra fresh basil torn and sprinkled on top tastes like a small luxury you gave yourself.
- If you have it, a drizzle of really good olive oil and extra Parmesan shavings finish it like you meant to.
Pin it This dish exists because of that moment when you stop cooking by recipe and start cooking by intuition, mixing things that shouldn't work but somehow do. Once you make it, you'll find yourself planning around it.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare everything up to step 6 and refrigerate. Reheat gently, adding a splash of broth if needed, then stir in the cheeses just before serving.
- → What pasta shapes work best?
Elbow macaroni, small shells, or cavatappi capture the sauce beautifully. These shapes hold onto the cheesy pesto coating in every bite.
- → Can I use rotisserie chicken?
Absolutely. Simply dice a store-bought rotisserie chicken and add it during step 6, reducing the simmering time slightly to just heat through.
- → How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid as it sits, so add a little broth when reheating.
- → Can I freeze this dish?
Yes, freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop with additional broth.
- → What can I serve with this?
A crisp green salad with vinaigrette balances the richness. Garlic bread or crusty Italian bread soaks up the flavorful sauce beautifully.