Pesto Chicken Mac with Sun-Dried Tomatoes (Print Version)

Creamy Italian-inspired pasta with tender chicken, sun-dried tomatoes, pesto, and melted mozzarella cheese.

# Ingredient List:

→ 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 Make:

01 - Cook pasta in a large pot of salted boiling water according to package directions until just al dente. Drain and set aside.
02 - Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add diced chicken, season with salt and pepper, and sauté until golden and just cooked through, approximately 5-6 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 juice and chicken broth. Bring to a simmer.
06 - Return cooked chicken to the pot. Stir in drained pasta and pesto. Simmer for 3-4 minutes, allowing 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 - Portion into bowls and serve hot, garnished with additional pesto or Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can get a restaurant-quality dinner on the table on a random weeknight without stress.
  • The pesto cuts through the richness in a way that makes each bite feel lighter and more interesting than traditional chili mac ever could.
02 -
  • Do not let the pasta finish cooking in the boiling water because it will turn to mush once it hits the sauce and simmers, so always pull it out slightly undercooked.
  • The pesto can separate or turn dark if you overcook it, so stir it in at the very end right before the cheese, or drizzle it in after you plate everything for the brightest flavor and color.
03 -
  • Use a Dutch oven instead of a regular skillet because you need depth and space for the pasta and sauce to mingle without overflowing.
  • Taste the sauce before adding cheese because you cannot taste it as clearly once the cheese melts in, so this is your last chance to adjust seasoning.
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