Autumn Harvest Chili Chicken Mac Skillet Recipe
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.
- 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
