Fall Chili Chicken Mac Skillet – Quick, Amazing 40-Minute Comfort
Warm up with the delightful Fall Chili Chicken Mac Skillet, a cozy one-pan meal perfect for autumn evenings. This dish combines creamy macaroni with tender chicken, black beans, corn, and chili spices for a hearty, comforting dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
- 8 oz elbow macaroni
- 1 lb boneless chicken breast, cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup shredded cheese (cheddar or a blend)
- 2 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper, to taste
- Optional garnish: fresh cilantro, sour cream, or Greek yogurt
Instructions
1. Cook elbow macaroni in boiling water until al dente; drain and set aside.
2. In a large skillet over medium heat, sauté cubed chicken in olive oil until golden brown.
3. Add black beans, corn, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper; simmer for about 5 minutes.
4. Stir in chicken broth and cooked macaroni; let simmer for another 5–10 minutes.
5. Sprinkle cheese over the mixture and stir until melted.
6. Serve hot, topped with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.
Notes
This recipe is easy to customize—add bell peppers, jalapeños, or different beans for extra flavor. Leftovers reheat well and make a great next-day lunch.
Find it online: https://cookingwithramsay.com/fall-chili-chicken-mac-skillet/