Pesto Chicken Mac with Sun-Dried Tomatoes

My neighbor stopped by one Tuesday evening with a jar of homemade basil pesto, proud of her garden harvest and insisting I do something interesting with it. I had chicken thawing on the counter and a box of elbow macaroni in the pantry, and suddenly I was riffing on chili mac, that weeknight staple, but pulling it toward something brighter and more Mediterranean. The result was this Pesto Chicken Chili Mac, a dish that somehow felt both comforting and a little fancy, the kind of thing that makes you wonder why you don't cook like this more often.

I made this for my book club last month, thinking it might be too casual for the occasion, but everyone went back for seconds and asked for the recipe before dessert even arrived. One person said it tasted like someone had figured out how to make comfort food sophisticated, which honestly felt like the highest compliment I could get.

Ingredients

• Elbow macaroni or small pasta shells (340 g): The shape matters here because you want something that catches the creamy sauce and holds onto those pesto flavors without feeling heavy.
• Boneless, skinless chicken breast (450 g): Dicing it yourself means it cooks quickly and stays tender, plus you control the size of each piece.
• Yellow onion (1 medium): This is your flavor foundation, sweet and mellow once it softens in that hot oil.
• Garlic cloves (3), minced: Never skip the mincing step here, because garlic needs surface area to bloom and perfume the entire pot.
• Red bell pepper (1): The color matters as much as the flavor, honestly, bringing brightness and a gentle sweetness that balances the acidity of tomatoes.
• Oil-packed sun-dried tomatoes (120 g): These are concentrated flavor bombs that add depth and a subtle sweetness that fresh tomatoes simply cannot match.
• Canned diced tomatoes (400 g): Use the ones with juice because that liquid becomes part of your sauce, adding body and acidity in equal measure.
• Shredded mozzarella cheese (180 g): This melts into creamy clouds, creating that comfort food texture that makes people close their eyes when they eat.
• Grated Parmesan cheese (60 g): A smaller amount here keeps things from becoming too salty, but it adds a sharp, aged complexity that rounds out the dish.
• Prepared basil pesto (120 g): This is where the soul of the dish lives, so use quality pesto or make your own if you have even five minutes.
• Low-sodium chicken broth (720 ml): The low-sodium part matters because you are adding salty cheese and pesto, so you need control over the salt level.
• Olive oil (2 tbsp): Good oil matters, nothing fancy required, just something that smells like actual olives.
• Italian seasoning (1½ tsp): This ties the whole thing together with dried herbs that have been sitting in your cabinet but somehow still have life in them.
• Crushed red pepper flakes (½ tsp), optional: A whisper of heat that wakes up your palate without making anyone sweat or complain.
• Salt and freshly ground black pepper, to taste: Always taste before serving because seasoning is the difference between good and great.

Instructions

Boil your pasta to just al dente:

Get a large pot of salted water to a rolling boil and add your pasta, stirring occasionally so nothing sticks to itself. Cook according to package directions but pull it out a minute early if you can, because it will finish cooking in the sauce and you do not want mushy pasta ruining this whole situation.

Get your chicken golden and cooked through:

Heat olive oil in a Dutch oven or deep skillet over medium-high heat until it shimmers, then add your diced chicken seasoned with salt and pepper. Let it sit undisturbed for a minute or two so it gets a nice golden crust, then stir and cook until just cooked through, about 5 to 6 minutes total.

Build your vegetable base:

Remove the cooked chicken to a plate and in that same pot, add your diced onion and red bell pepper, stirring occasionally until they start to soften and the onion becomes translucent, roughly 4 minutes. Add your minced garlic and let it cook for just one minute, until the kitchen smells incredible.

Toast your sun-dried tomatoes and spices:

Stir in the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if you are using them, cooking everything together for about one minute so the spices wake up and the sun-dried tomatoes warm through.

Add your liquid and bring it all together:

Pour in the canned diced tomatoes with their juice and the chicken broth, stirring to combine everything, then bring the mixture to a gentle simmer so the flavors can start talking to each other.

Reunite the chicken and pasta with the sauce:

Return your cooked chicken to the pot, then add your drained pasta and stir in the pesto, cooking everything together for 3 to 4 minutes until the colors deepen and the flavors have truly married. This is when you taste and adjust your salt and pepper because this is the moment that matters.

Melt in the cheese and finish:

Remove the pot from heat and stir in the mozzarella and Parmesan cheeses until they melt into a creamy, cohesive sauce that makes you want to eat directly from the pot. Serve hot with extra pesto or a sprinkle of Parmesan if you are feeling generous.

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There was a moment when I was standing at my stove, watching the pesto swirl into that rich tomato sauce and turning it this beautiful, almost impossible shade of green, when I realized this dish had become something more than dinner. It was proof that you could honor what you love about traditional comfort food while still pushing it somewhere new, and somehow that felt important.

The Magic of Timing

Everything about this dish hinges on timing, which sounds dramatic but is honestly true. The chicken needs just enough time to cook through without drying out, the vegetables need to soften without falling apart, and the pasta needs to hit that exact point of al dente where it still has a little resistance when you bite it. I learned this the hard way by overcooking each component separately, then watching them turn into mush when they all came together. Now I keep my phone nearby and actually set a timer instead of guessing, and it makes all the difference.

Why Pesto Changes Everything

Before I started cooking with pesto as a main ingredient rather than a garnish, I thought of it as a summer thing, something you put on pasta in August when your garden was out of control. But stirring it into a warm, savory tomato-based sauce does something almost magical, bringing brightness and herbal complexity that cuts through richness in a way that makes you want another bite immediately. The basil flavor does not fight with the tomatoes or cheese, it amplifies them somehow, like you turned up the volume on a song you already loved.

Make It Your Own

This is one of those recipes that actually invites you to make changes rather than demanding you follow it exactly, which is how I know it is a good one. You can toss in a handful of baby spinach during those final minutes of simmering for extra greens without changing anything fundamental, or swap in rotisserie chicken if you are in a genuine hurry and do not want to cook chicken from scratch. You could even add sun-roasted cherry tomatoes or fresh basil after plating if you want to lean harder into the fresh, Mediterranean angle.

• Spinach or other greens can be stirred in during the last 2 minutes of cooking without affecting the timing or texture of the dish.
• Rotisserie chicken works beautifully and cuts your active cooking time down significantly if you are short on time or energy.
• A splash of good olive oil or fresh basil drizzled over the top after plating adds brightness that makes people pause and ask what you did differently.

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This is the kind of dish that sits somewhere between weeknight dinner and something you would serve to people you want to impress, which honestly is the sweetest spot a recipe can occupy. Make it once and you will find yourself making it again before the month is over.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can prepare the components separately up to 24 hours in advance. Store the cooked pasta, chicken, and sauce in separate containers. When ready to serve, reheat gently on the stove, adding a splash of broth if needed to loosen the sauce. Combine everything until warmed through, then stir in the cheeses just before serving.

→ What pasta shapes work best for this dish?

Elbow macaroni and small pasta shells are ideal because their curved shapes hold the thick pesto sauce beautifully. Other short pasta varieties like penne, rotini, or farfalle also work well. Avoid long strands like spaghetti as the chunky ingredients don't coat them evenly.

→ Can I substitute the chicken breast?

Absolutely. Thighs work wonderfully and add extra richness. For a shortcut, use shredded rotisserie chicken—simply stir it in during step 6 to heat through. If avoiding poultry, white beans or chickpeas make excellent protein alternatives while maintaining the Mediterranean spirit.

→ How can I make this vegetarian?

Replace the chicken with extra vegetables like zucchini, eggplant, or mushrooms. Use vegetable broth instead of chicken broth. Ensure your pesto is vegetarian-friendly (some contain cheese made with animal rennet). The result is still incredibly satisfying with the same bold pesto and sun-dried tomato flavors.

→ Can I freeze leftovers?

The dish freezes well for up to 3 months. Portion into airtight containers, leaving some room for expansion. Thaw overnight in the refrigerator, then reheat gently on the stove over medium-low heat. Add a splash of broth or cream to restore creaminess if the sauce appears thickened after freezing.

→ What's the best way to adjust the spice level?

The crushed red pepper flakes are optional, so omit them entirely for a mild version. If you enjoy heat, start with ¼ teaspoon and increase gradually. The pesto also adds subtle warmth, so taste as you go. For a different kind of kick, try adding a splash of hot sauce or a diced jalapeño in step 4.