Go Back
–+ servings
Autumn Harvest Chili Chicken Mac Skillet

Cozy Up with Autumn Harvest Chili Chicken Mac Skillet

Enjoy the comforting blend of macaroni and chili in this Autumn Harvest Chili Chicken Mac Skillet, perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 lb Boneless, skinless chicken breasts substitute with tofu or tempeh for vegetarian option
  • 2 cups Elbow macaroni can use gluten-free pasta for gluten-free dish
  • 1 can Black beans rinsed and drained
  • 1 cup Corn fresh or frozen
  • 1 can Diced tomatoes with green chilies canned tomatoes with spices can be used for extra flavor
  • 1 medium Onion can substitute with shallots for milder taste
  • 3 cloves Garlic fresh minced preferred
  • 2 tbsp Olive oil or neutral oil
  • 2 tbsp Chili powder adjust to spice preference
  • 1 tsp Cumin
  • 1 tsp Smoked paprika can substitute with regular paprika
  • 1 tsp Oregano fresh oregano preferred if available
  • to taste Salt
  • to taste Pepper
  • 2 cups Chicken broth or vegetable broth for vegetarian option
  • 1 cup Shredded sharp cheddar cheese or vegan cheese for dairy-free option
  • to garnish Fresh cilantro optional toppings like jalapeños or sour cream can be added

Equipment

  • Large pot
  • Large skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Boil salted water, add elbow macaroni, and cook until al dente, about 7-8 minutes. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then sauté for 5-7 minutes until golden brown. Remove and set aside.
  3. In the same skillet, add diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for another minute.
  4. Return the chicken to the skillet, sprinkle in chili powder, cumin, smoked paprika, and oregano. Toast spices for 1 minute.
  5. Add chicken broth, diced tomatoes, black beans, and corn. Simmer for 5-10 minutes until flavors meld.
  6. Fold in cooked macaroni, stirring until combined. If too thick, add a splash of chicken broth. Cook for an additional 2-3 minutes.
  7. Remove from heat and sprinkle cheese on top. Cover and let sit for 3-5 minutes to melt the cheese.
  8. Garnish with fresh cilantro and serve warm. Optional toppings: jalapeños, sour cream.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 20mg

Notes

Ensure to salt the pasta water well and cook macaroni until al dente. Adjust spices according to preference for your Autumn Harvest Chili Chicken Mac Skillet.

Tried this recipe?

Let us know how it was!