Pin it There's a moment in every cook's life when two beloved things collide in the kitchen, and you wonder why nobody thought of it sooner. That's exactly what happened when I stirred pesto into a bubbling pot of chili mac one chilly Tuesday evening. My partner walked in mid-stir, caught that green basil aroma mingling with sun-dried tomatoes, and asked if I'd lost my mind—until that first spoonful proved the opposite. This one-pot wonder somehow feels both comforting and sophisticated, like breaking the rules in the best way possible.
I made this for my book club once, thinking it might be too casual for the occasion, and ended up watching three people request the recipe before dessert was even plated. There's something about the creamy mozzarella melting into the tomato-based sauce that turns skeptics into believers instantly.
Ingredients
- Chicken breast or thighs: Thighs actually hold moisture better during the cooking time, but breasts work if that's what you have—just watch they don't dry out.
- Elbow macaroni: Short pasta shapes catch the sauce better than long noodles; ditalini or shells work beautifully too.
- Yellow onion: Dicing it finely helps it nearly dissolve into the sauce, creating a silky base.
- Garlic: Fresh minced garlic blooms when cooked in the onion oil, filling your kitchen with that unmistakable Italian warmth.
- Sun-dried tomatoes: These concentrated flavor bombs add a subtle sweetness and chewiness that regular tomatoes can't match.
- Canned diced tomatoes: The acidity balances the richness beautifully, so don't skip this even with sun-dried versions.
- Mozzarella cheese: Low-moisture mozzarella melts smoothly without turning the sauce grainy or oily.
- Parmesan cheese: This adds a sharp, salty note that grounds all those Italian flavors.
- Basil pesto: Store-bought saves time, and honestly, there's no shame in that—quality matters more than the source.
- Chicken broth: Use the best quality you can find; it becomes the foundation of your sauce.
- Dried oregano: A small amount adds earthy depth without overpowering the fresh basil notes.
- Red pepper flakes: Optional, but that tiny heat lifts everything and prevents the dish from feeling one-note.
- Olive oil: Extra virgin adds flavor; regular works fine for cooking without that grassy taste changing things.
Instructions
- Brown your chicken:
- Heat olive oil until it shimmers, then add chicken pieces in a single layer. Let them sit undisturbed for a minute or two so they develop golden color rather than steaming. You're not cooking them through yet, just sealing in flavor.
- Build your aromatics:
- In that same pot with all the chicken drippings, add diced onion and let it soften until the edges turn translucent. This takes about three to four minutes—you'll know it's right when you can smell that sweet onion aroma rising up. Stir in garlic and sun-dried tomatoes just before things start to stick.
- Bring it all together:
- Return the chicken to the pot, then pour in both types of tomatoes with their liquid, chicken broth, oregano, and a generous pinch of salt and pepper. The mixture should look soupy—that's exactly what you want.
- Let pasta cook in the sauce:
- Bring everything to a boil, stir in dry pasta directly into the pot, then lower the heat and cover partially. Stir occasionally so pasta doesn't clump, and cook for about ten to twelve minutes until the pasta is just tender and the liquid has mostly absorbed. The sauce will seem thinner than you'd expect at this point, which is perfect.
- Finish with the magic:
- Stir in your pesto first—it'll swirl through like green clouds—then add mozzarella and Parmesan off the heat. The residual warmth melts everything into a creamy, cohesive sauce without risk of the cheese getting tough.
Pin it My six-year-old nephew came to dinner and declared that this was "the pesto mac and cheese with chicken" and asked if it could be his birthday dinner. Sometimes the best meals are the ones that sneak joy onto people's plates without them realizing they're eating actual vegetables.
Why This Combination Works So Well
Chili mac is built on comfort, but pesto brings sophistication—fresh basil, garlic, and that olive oil richness elevate the dish into something unexpected. The sun-dried tomatoes add a concentrated sweetness that balances the herb's earthiness, while the two cheeses create layers of flavor rather than just one cheesy note. What makes it truly work is that nothing overpowers anything else; each element gets its moment without bullying the others off the plate.
Timing and Technique Matter More Than You'd Think
The first time I rushed this dish, I added everything at once and wondered why it tasted flat. That was the night I learned that browning the chicken first isn't just about color—it's about building depth through that caramelization. Letting the onions soften properly before adding garlic gives you a smooth backbone instead of harsh raw garlic bites. And cooking pasta directly in the broth instead of separately means the noodles absorb all those flavors instead of tasting like plain starches.
Customizing Without Losing the Plot
This dish is flexible enough to bend to your preferences without breaking. Swap ground turkey or Italian sausage for chicken if that's what you have on hand. Add a handful of spinach or kale in the last minute of cooking for nutrition and color, or stir in roasted red peppers for a different sweetness. Some nights I add a splash of white wine instead of some broth for extra depth, and it never disappoints.
- If your pesto has nuts and someone has allergies, make a quick garlic basil oil instead by blending fresh basil with extra olive oil, garlic, and Parmesan.
- For a lighter version, use half-and-half or whole milk instead of relying only on cheese for creaminess.
- This actually reheats beautifully the next day—just add a splash of broth when warming since pasta continues absorbing liquid overnight.
Pin it This dish taught me that fusion cooking isn't about being fancy or reinventing the wheel—it's about noticing when two familiar flavors could be better friends. Every time I make it, someone asks for the recipe with genuine surprise in their voice, and that's the best compliment a home cook can get.
Recipe FAQs
- → Can I use different pasta shapes?
Yes, any short pasta works well here. Try penne, rotini, shells, or bow ties. Just adjust cooking time as needed since different shapes may cook at slightly different rates.
- → Can I make this ahead of time?
You can prepare everything up to step 4 ahead of time. When ready to serve, reheat gently, then stir in the pesto and cheeses at the end for the creamiest results.
- → Is there a good substitute for pesto?
If you don't have pesto, try mixing fresh chopped basil with olive oil and garlic. A tablespoon of prepared basil pesto sauce or even a dollop of pesto-genovese works too.
- → Can I make this vegetarian?
Absolutely. Simply replace the chicken with extra beans like cannellini or kidney beans, and use vegetable broth instead of chicken broth. The pesto and cheese provide plenty of protein and flavor.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid as it sits, so add a splash of broth or water when reheating to restore creaminess.
- → Can I freeze this dish?
Yes, freeze in portions for up to 3 months. The texture may change slightly—the pasta can become softer—but the flavors remain delicious. Thaw overnight in the refrigerator before reheating.