Description

Fall Chili Chicken Mac Skillet is a comforting, hearty dish that combines creamy macaroni and cheese with the bold flavors of chili. Packed with tender chicken, black beans, corn, and a warm blend of spices, it’s perfect for busy weeknights or cozy fall gatherings. This 30-minute, one-pan meal is sure to be a new favorite in your recipe collection.

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

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Instructions

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.
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.
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.
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.
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.
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.
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.
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!

Notes

Swap the chicken for tofu or additional beans for a plant-based version.

Add more diced green chilies or fresh jalapeños to the dish for extra heat.

Use a variety of cheeses like Monterey Jack, Gouda, or pepper jack for a different flavor profile.

Incorporate vegetables like bell peppers, spinach, or zucchini for added color and nutrients.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 480
Sugar: 6g
Sodium: 820mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 9g
Protein: 34g
Cholesterol: 70mg