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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Season the chicken breasts with 1/2 teaspoon of salt and black pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Shred the cooked chicken using two forks, then return it to the pot.

Step 6

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.

Step 7

Stir in the shredded cheddar cheese until melted and creamy.

Step 8

Remove from heat and garnish with chopped fresh cilantro, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2451.7g)

Amount per serving	% Daily Value*
Calories	2712.3

Total Fat 95.4g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 6.3g
Cholesterol 424.3mg	0%
Sodium 5672.4mg	0%
Total Carbohydrate 263.5g	0%
Dietary Fiber 35.0g	0%
Total Sugars 37.8g
Protein 197.3g	0%

Vitamin D 27.5IU	0%
Calcium 1216.5mg	0%
Iron 19.7mg	0%
Potassium 4687.4mg	0%

*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.

Source of Calories

Fat: 31.8%

Protein: 29.2%

Carbs: 39.0%