Fall Chili Chicken Mac Skillet

Why You’ll Love This Recipe

This Fall Chili Chicken Mac Skillet is the perfect balance of comforting and flavorful. The creamy macaroni and cheese is enriched by the bold flavors of chili, with tender chicken, black beans, and corn adding both heartiness and nutrition. The array of spices – including chili powder, cumin, and smoked paprika – gives this dish a warm, cozy flavor that’s perfect for the fall season. With just 30 minutes of cooking time, this is an easy yet satisfying one-pan meal that will become a family favorite in no time.

Ingredients

• 1 pound boneless, skinless chicken breasts, diced

• 2 cups elbow macaroni

• 1 can (15 oz) black beans, rinsed and drained

• 1 can (15 oz) corn, drained

• 1 can (14.5 oz) diced tomatoes with green chilies

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 2 tablespoons chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 1 teaspoon oregano

• Salt and pepper, to taste

• 2 cups chicken broth

• 1 cup shredded sharp cheddar cheese

• 1/4 cup fresh cilantro, chopped (for garnish)

• Optional: sliced jalapeños and sour cream for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta: In a large pot, bring salted water to a boil and add the elbow macaroni. Cook according to package directions until al dente. Drain and set aside.

2. Sauté the Chicken: In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken breasts. Season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.

3. Cook Aromatics: In the same skillet, add the diced onion and cook for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Combine Ingredients: Return the cooked chicken to the skillet with onions and garlic. Add the chili powder, cumin, smoked paprika, and oregano. Stir to coat the chicken and let the spices toast for a minute.

5. Add Remaining Ingredients: Pour in the chicken broth, diced tomatoes with their juice, black beans, and corn. Stir everything together and bring to a simmer.

6. Incorporate the Pasta: Once simmering, add the cooked macaroni to the skillet. Stir until well combined and heated through. If the mixture looks too thick, add a little extra chicken broth until you reach your desired consistency.

7. Finish with Cheese: Remove the skillet from the heat and sprinkle the shredded cheddar cheese on top. Cover the skillet for a few minutes to let the cheese melt.

8. Serve: Garnish with freshly chopped cilantro, and if desired, top with sliced jalapeños and a dollop of sour cream. Serve warm and enjoy your cozy Fall Chili Chicken Mac Skillet!

Servings and Timing

• Servings: 4-6

• Prep Time: 15 minutes

• Total Time: 30 minutes

Variations

• Vegetarian Option: Swap the chicken for tofu or additional beans for a plant-based version.

• Spicy Kick: Add more diced green chilies or fresh jalapeños to the dish for extra heat.

• Cheese Variety: Use different types of cheese such as Monterey Jack, Gouda, or pepper jack for a different flavor profile.

• Add Veggies: Incorporate other vegetables like bell peppers, spinach, or zucchini for added color and nutrients.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the microwave or on the stovetop with a splash of chicken broth or water to bring back the creamy texture.

FAQs

1. Can I use another type of pasta?

Yes, feel free to swap the elbow macaroni for any pasta shape you prefer, such as penne or rotini.

2. Can I make this ahead of time?

Yes, you can prepare the dish in advance and store it in the refrigerator. Just reheat before serving and add a bit of broth to bring back the creamy consistency.

3. Is this dish gluten-free?

To make it gluten-free, use gluten-free pasta and ensure the chicken broth is also gluten-free.

4. Can I use canned chicken for this recipe?

Yes, you can substitute canned chicken for fresh chicken breasts if you’re short on time.

5. Can I freeze this dish?

Yes, this dish freezes well. Allow it to cool completely, then store in an airtight container for up to 3 months. Reheat on the stove with a bit of broth when ready to eat.

6. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh diced tomatoes, but you may want to add a bit of extra seasoning and broth to balance the flavor.

7. How can I make the dish spicier?

Add extra chili powder, cumin, or diced jalapeños to kick up the heat.

8. Can I use a different type of cheese?

Yes, you can use a variety of cheeses like mozzarella, Monterey Jack, or even a spicy pepper jack for a different flavor.

9. How do I know when the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (75°C). Alternatively, cut into the thickest part of the chicken to check if it is no longer pink.

10. Can I serve this dish as a one-pan meal?

Yes, this dish is already a one-pan meal and makes for a convenient and easy dinner option.

Conclusion

The Fall Chili Chicken Mac Skillet is a comforting and hearty dish that brings together the flavors of chili, chicken, macaroni, and cheese in one delicious, easy-to-make skillet. Perfect for fall evenings or busy weeknights, this recipe is quick to prepare and will leave your family or guests feeling satisfied and cozy. With its rich combination of spices, creamy cheese, and nutritious ingredients, it’s a dish that’s sure to become a favorite in your fall recipe collection!