Chicken Chili Macaroni
Satisfy your craving for comfort food with this hearty and flavorful Chicken Chili Macaroni recipe! Combining the bold, smoky spices of a classic chili with the creamy, cheesy goodness of macaroni, this dish is a one-pot wonder that's perfect for busy weeknights or casual family dinners. Tender shredded chicken, hearty kidney beans, and elbow macaroni simmer together in a zesty tomato-chili base, while a generous sprinkle of melted cheddar cheese takes it to the next level. With just 20 minutes of prep time and easy-to-find ingredients like cumin, red bell pepper, and garlic, this crowd-pleaser comes together effortlessly in under an hour. Garnish with fresh cilantro for an extra pop of flavor and serve it piping hot—perfect for cozy evenings or game-day feasts. Whether you're looking for a quick dinner idea or a new twist on comfort food, this Chicken Chili Macaroni is guaranteed to hit the spot!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 1 large Red bell pepper
- 15 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 3 cups Chicken broth
- 1 cup Kidney beans, drained and rinsed
- 1.5 teaspoons Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Paprika
- 2 cups Uncooked elbow macaroni
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and black pepper.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion, minced garlic, and diced red bell pepper until softened, about 4-5 minutes.
Stir in the canned diced tomatoes, tomato paste, chicken broth, kidney beans, chili powder, cumin, paprika, and the remaining 1/2 teaspoon of salt. Bring the mixture to a simmer.
Shred the cooked chicken using two forks, then return it to the pot.
Add the uncooked elbow macaroni to the pot and stir well. Cover and let it simmer for 10-12 minutes, stirring occasionally, until the macaroni is tender.
Stir in the shredded cheddar cheese until melted and creamy.
Remove from heat and garnish with chopped fresh cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 37.8 g | ||
| Protein | 197.3 g | 395% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1216 mg | 94% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4687 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
