Fall Chili Chicken Mac Skillet

To achieve that perfect browning on your chicken, start by ensuring your skillet is hot before adding the meat. Use a cast-iron or non-stick skillet for optimal heat distribution. Cut the chicken into bite-sized pieces, and pat them dry with paper towels—this helps remove excess moisture, allowing for a better sear. Season the chicken pieces generously with salt, pepper, and a sprinkle of paprika for an added layer of flavor.

Warm up your autumn evenings with the delicious Autumn Harvest Chili Chicken Mac Skillet! This hearty dish combines creamy macaroni and cheese with the bold flavors of chili for a comforting meal that celebrates the season. Packed with tender chicken, black beans, corn, and plenty of spices, it's not just satisfying but also nutritious. Ideal for busy weeknights or cozy gatherings, this 30-minute meal will be a new favorite in your fall recipe collection. Gather your family around the table and enjoy this delightful fusion!

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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

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!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6