Introduction

This Autumn Harvest Chili Chicken Mac Skillet is a comforting, hearty dish perfect for chilly evenings. Packed with tender chicken, smoky spices, and melty cheddar cheese, it combines the best of chili and mac and cheese in one easy skillet meal.

The image shows a black skillet filled with a layered pasta dish on a white marbled surface. The bottom layer is light yellow cooked pasta with small pieces of black olives and yellow corn kernels mixed in. Above it, there are golden brown, grilled chicken pieces that look crispy on the edges. The dish is topped with melted cheddar cheese, melting into the pasta and chicken, giving a shiny, orange-golden layer. In the center, there is a dollop of white sour cream sprinkled with bright green chopped parsley, which is also scattered over the rest of the dish, adding a fresh look. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: 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.
Step 2: Heat olive oil in a large skillet over medium heat. Add the diced chicken breasts, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
Step 3: In the same skillet, sauté the diced onion for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Step 4: Return the chicken to the skillet. Add chili powder, cumin, smoked paprika, and oregano. Stir well to coat the chicken and allow the spices to toast for about a minute.
Step 5: Pour in the chicken broth, diced tomatoes with their juice, black beans, and corn. Stir to combine and bring the mixture to a simmer.
Step 6: Add the cooked macaroni to the skillet. Stir to combine and heat through. If the mixture is too thick, add a little more chicken broth until you reach your preferred consistency.
Step 7: Remove the skillet from heat and sprinkle the shredded cheddar cheese over the top. Cover the skillet for a few minutes to allow the cheese to melt.
Step 8: Garnish with chopped fresh cilantro. Serve warm with optional sliced jalapeños and a dollop of sour cream, if desired. Enjoy your cozy autumn meal!

Tips & Variations

For extra smoky flavor, try adding a chipotle pepper in adobo sauce or a dash of smoked paprika.
Swap the chicken breasts for ground turkey or sausage for a different protein twist.
Use gluten-free pasta to accommodate dietary needs.
Stir in a handful of fresh spinach or kale towards the end for added greens.
If you prefer more heat, add crushed red pepper flakes or diced jalapeños while sautéing the aromatics.

Storage

Store leftover chili chicken mac in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water to loosen the sauce if it thickens.

How to Serve

A black skillet filled with a layered pasta dish sits on a white marbled surface. The bottom layer is golden spiral pasta mixed with yellow corn kernels and black beans scattered throughout. Above the pasta, there are chunks of browned, seasoned chicken pieces with a crispy texture. Bright red cherry tomato pieces and sliced green jalapeños are spread on top for color. Melted cheddar cheese coats the dish, creating a creamy yellow layer over everything. At the center is a dollop of white sour cream, sprinkled with finely chopped green herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the dish and refrigerate it for up to 24 hours before reheating. Add cheese and garnishes fresh when serving for the best texture.

Is this recipe spicy?

This dish has mild to moderate heat thanks to the chili powder and diced tomatoes with green chilies. Adjust the spice level by adding jalapeños or extra chili powder, or omit them for a milder version.

Autumn Harvest Chili Chicken Mac Skillet Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

This Autumn Harvest Chili Chicken Mac Skillet is a comforting one-pan meal that combines tender chicken, hearty elbow macaroni, and festive fall flavors like chili powder, smoked paprika, and cumin. Loaded with black beans, corn, and diced tomatoes with green chilies, it’s a deliciously spicy, cheesy dish perfect for cozy autumn evenings.

Author: Stella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4–6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken & Meat

1 pound boneless, skinless chicken breasts, diced

Pasta & Legumes

2 cups elbow macaroni
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained

Vegetables & Aromatics

1 can (14.5 oz) diced tomatoes with green chilies
1 medium onion, diced
2 cloves garlic, minced

Spices & Herbs

2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
Salt and pepper, to taste

Liquids & Oils

1 tablespoon olive oil
2 cups chicken broth

Dairy

1 cup shredded sharp cheddar cheese

Garnishes & Optional

1/4 cup fresh cilantro, chopped (for garnish)
Optional: sliced jalapeños and sour cream for serving

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 them 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

You can substitute elbow macaroni with any short pasta like penne or shells.
For added heat, include sliced jalapeños in the skillet while simmering.
If you prefer a vegetarian version, replace chicken with extra beans or a meat substitute.
Adjust the spice levels to taste by varying chili powder and adding cayenne pepper if desired.
Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.

Keywords: Autumn chili chicken mac, one skillet chicken macaroni, fall comfort food, chili mac and cheese, easy chicken skillet dinner