Fall Chili Chicken Mac Skillet – Quick, Amazing 40-Minute Comfort

Fall Chili Chicken Mac Skillet is the kind of recipe that feels like wrapping yourself in a cozy blanket after a long day. Imagine creamy elbow macaroni, juicy chicken, hearty black beans, and sweet corn, all simmered in chili-spiced broth, then finished with melty cheese. This Fall Chili Chicken Mac Skillet recipe is perfect for busy weeknights when you want comfort food without juggling three pans and a sink full of dishes. Whether you’re feeding picky kids or looking for a crowd-pleasing dish for game night, this one-pan wonder will have everyone asking for seconds.

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What is Fall Chili Chicken Mac Skillet?

Fall Chili Chicken Mac Skillet is an American comfort classic with a seasonal twist. It takes the heartiness of chili—complete with beans, tomatoes, and bold spices—and fuses it with cheesy macaroni for a skillet dinner that’s both creamy and zesty. The addition of chicken keeps it leaner than traditional beef chili mac, while corn brings just the right touch of sweetness. What makes this dish shine is its one-pan method, saving time on cleanup and making it ideal for weeknights. It’s a recipe that screams autumn comfort food with every spoonful.

Reasons to Try Fall Chili Chicken Mac Skillet

First off, the Fall Chili Chicken Mac Skillet is ridiculously easy. One pan, less than an hour, and you’ve got a meal that feels like a hug. Second, it’s versatile—you can swap the protein, toss in extra veggies, or even spice it up more if your family loves heat. Third, it’s budget-friendly, using pantry staples like beans, broth, and canned tomatoes. And let’s be honest: anytime you mix pasta, chili, and cheese, you’re practically guaranteed happy faces at the table. This skillet is as comforting as homemade chili but with the bonus of gooey, cheesy pasta stirred right in.

Ingredients Needed to Make Fall Chili Chicken Mac Skillet

When it comes to making the perfect Fall Chili Chicken Mac Skillet, having the right ingredients prepped and ready is half the battle. This dish relies on everyday pantry staples like beans, pasta, and spices, but it’s the combination of flavors that makes it feel extra cozy on a crisp evening. Below is a closer look at what you’ll need and why each ingredient matters.

• Elbow macaroni (8 oz): The base of this skillet. Elbows are perfect because they hold onto the chili-spiced sauce beautifully. You could swap in penne or rotini, but macaroni gives that classic chili mac feel.
• Boneless chicken breast, cubed (1 lb): Lean, tender, and protein-packed. Cubing it helps it cook quickly, keeping this a true weeknight-friendly dinner. If you prefer dark meat, chicken thighs work too. For another spin on chicken dinners, you might also enjoy my Healthy Orange Chicken.
• Black beans (1 can, 15 oz, drained and rinsed): These add heartiness and fiber while complementing the chili spices. If black beans aren’t your thing, kidney beans or pinto beans can step in without missing a beat.
• Corn (1 cup, frozen or canned): Sweet, juicy pops of corn balance the smoky spice of the chili powder. Fresh corn cut off the cob is a great seasonal upgrade in summer or fall.
• Diced tomatoes with green chilies (1 can, 15 oz): This gives a tangy, slightly spicy base. It’s the secret ingredient that ties the chili element into the skillet.
• Shredded cheese (1 cup, cheddar or blend): Cheese is the magic that melts everything together. A sharp cheddar gives bold flavor, while a Mexican blend adds creaminess.
• Chicken broth (2 cups): Not just liquid—it’s the backbone of flavor in this skillet. Go for low-sodium broth so you can control the seasoning.
• Chili powder (1 tsp) & cumin (1 tsp): These spices add the warmth and smoky depth that turn simple chicken pasta into a Fall Chili Chicken Mac Skillet worth repeating.
• Salt and pepper (to taste): The basics that let all the other ingredients shine. Don’t skip tasting as you go.

Optional toppings like fresh cilantro, green onions, sour cream, or Greek yogurt add brightness and creaminess at the end. Think of them as the finishing touches that make each bowl customizable.

The beauty of this Fall Chili Chicken Mac Skillet is that it’s forgiving. You can swap beans, use different pasta shapes, or even make it spicier to suit your family’s tastes. And since everything comes together in one pan, your ingredient prep is quick, making this skillet dinner a busy cook’s dream.

Instructions to Make Fall Chili Chicken Mac Skillet

Cooking this Fall Chili Chicken Mac Skillet is as simple as it gets, but the step-by-step process ensures everything comes out flavorful, creamy, and perfectly cooked. Think of it as building layers of comfort right in one pan. Here’s exactly how to make it from start to finish.

Step 1: Cook the pasta

Start by bringing a large pot of salted water to a rolling boil. Add your elbow macaroni and cook just until al dente—tender but still with a little bite. Remember, the macaroni will simmer again later in the skillet, so you don’t want it overdone. Drain the pasta, toss lightly with a drizzle of olive oil to keep it from sticking, and set it aside. This step sets the foundation for the cozy texture of your Fall Chili Chicken Mac Skillet.

Step 2: Sear the chicken

In a large, deep skillet or cast-iron pan, heat 1–2 tablespoons of olive oil over medium-high heat. Add the cubed boneless chicken breast and season with a pinch of salt and pepper. Cook for about 6–7 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through. Browning the chicken not only locks in flavor but also gives the skillet a rich base to build on.

Step 3: Add beans, veggies, and spices

Once the chicken is cooked, stir in the black beans, corn, and diced tomatoes with green chilies. Sprinkle over your chili powder and cumin, mixing everything so the chicken and veggies are coated in the smoky, bold spices. Let it cook for about 5 minutes, stirring occasionally. At this point, your kitchen should smell like fall comfort in a pan.

Step 4: Simmer with broth and pasta

Pour in the chicken broth, then gently add the cooked macaroni back into the skillet. Stir to combine all the ingredients. Reduce the heat to medium-low and let the mixture simmer for 5–10 minutes. This step allows the pasta to soak up the seasoned broth, melding all the chili and cheese flavors together. If the skillet looks a little dry, add a splash more broth.

Step 5: Stir in the cheese

Here comes the magic moment. Sprinkle the shredded cheddar (or cheese blend) evenly over the skillet. Stir until the cheese melts and becomes creamy, coating every bite of pasta and chicken. The cheese is what transforms the chili base into a velvety, comforting mac-and-cheese-style skillet.

Step 6: Add toppings and serve

Turn off the heat and let the skillet sit for 2–3 minutes—it will thicken slightly as it rests. Scoop generous portions into bowls and top with fresh cilantro, sliced green onions, or a dollop of sour cream or Greek yogurt. Each topping adds a pop of freshness that balances the richness of the dish.

And there you have it: your Fall Chili Chicken Mac Skillet, ready to hit the table in under 40 minutes. It’s a complete meal in one pan, but if you want to round it out with something extra, a side of cornbread or a crisp salad is always a good idea. For another cozy skillet-style dinner, you might also enjoy my Skillet Chili Cornbread Pot Pie, which is another family-friendly fall favorite.

What to Serve with Fall Chili Chicken Mac Skillet

This dish is hearty enough to stand alone, but it shines with a few sides. Pair it with a crisp green salad for freshness, or warm cornbread for that classic chili combo. If you’re leaning into autumn vibes, roasted seasonal veggies like Brussels sprouts or sweet potatoes are a fantastic sidekick. For dessert, something seasonal like No-Bake Pumpkin Cheesecake Bars would make the perfect sweet ending to your cozy dinner.

Key Tips for Making Fall Chili Chicken Mac Skillet

Cook your pasta just to al dente since it will simmer in broth later—no one wants mushy noodles. Cut chicken into even cubes so it cooks evenly and stays tender. Use good-quality broth for the best flavor, and don’t skimp on seasoning. If you like it spicier, add cayenne or jalapeños. For creaminess, you can stir in a spoonful of sour cream or cream cheese before serving. And here’s a pro tip: let the skillet rest for a couple of minutes before digging in so the flavors can settle.

Storage and Reheating Tips Fall Chili Chicken Mac Skillet

Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 4 days. The pasta may soak up some broth, so when reheating, add a splash of chicken stock or even a bit of milk to bring back the creaminess. For freezing, skip the pasta (it gets mushy). Instead, freeze the chili chicken base, then add fresh-cooked macaroni when you’re ready to eat. Reheat on the stovetop over medium heat, stirring occasionally, until hot.

FAQs

Can I make this vegetarian?
Yes! Just skip the chicken and use extra beans or tofu for protein.

Can I make it spicy?
Absolutely—add jalapeños, cayenne, or hot sauce to kick it up.

What type of cheese works best?
Cheddar is classic, but a Mexican blend or pepper jack gives extra flavor.

Can I make this ahead of time?
Yes, but keep the pasta separate until reheating to avoid soggy noodles.

What’s a good topping?
Cilantro, green onions, sour cream, avocado slices—or all of the above.

Final Thoughts

The Fall Chili Chicken Mac Skillet is more than just dinner—it’s a weeknight lifesaver. It blends bold chili spices, comforting pasta, and melty cheese into one dish that the whole family will love. Perfect for crisp fall evenings, potlucks, or just when you’re craving something hearty but easy. Try it once, and you’ll keep it in your rotation all season long.

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