Save My neighbor showed up one evening with a pot of something she called "leftover magic" and I couldn't stop eating it. She'd tossed together odds and ends from her fridge, chicken, pesto, pasta, cheese, and somehow it tasted better than most meals I'd planned all week. I begged for the rough outline and spent the next few nights tweaking it until I landed on this version. Now it's my go-to when I want something that feels indulgent but comes together in under an hour. The smell alone makes everyone wander into the kitchen asking when dinner will be ready.
I made this for my brother's birthday last spring because he'd mentioned craving comfort food but also wanting something that didn't feel heavy. He went back for thirds and texted me the next morning asking if I'd bring the leftovers to his place. It became the dish I turn to when I need to feed people who think they're picky but actually just want something warm and cheesy with a little surprise in every bite. The mozzarella gets all stretchy and the pesto swirls through like little pockets of summer.
Ingredients
- Boneless, skinless chicken breast or thighs (1 lb): Thighs stay juicier if you tend to overcook things, but breasts work great if you pull them at the right moment.
- Elbow macaroni (8 oz): Any short pasta works here, I've used shells, rotini, even broken spaghetti when I ran out of everything else.
- Yellow onion (1 medium): Sweet onions make this a touch milder, but regular yellow onions add the right savory backbone.
- Garlic (2 cloves): Mince it fine so it melts into the sauce instead of hitting you in sharp bursts.
- Sun-dried tomatoes (1/2 cup): The oil-packed kind are softer and sweeter, drain them well or the dish gets slick.
- Canned diced tomatoes (15 oz): Don't drain these, the juices help build the sauce and keep everything from drying out.
- Shredded mozzarella (1 cup): Pre-shredded is fine, but block mozzarella you shred yourself melts smoother and doesn't clump.
- Grated Parmesan (1/4 cup): The real stuff adds a nutty sharpness that the green can just can't match.
- Basil pesto (1/3 cup): Store-bought saves time, homemade makes it taste like you really care, either works.
- Chicken broth (2 cups): Low-sodium gives you control over the salt, especially since the pesto and cheeses are already salty.
- Dried oregano (1/2 tsp): A little goes a long way, too much and it starts tasting like pizza sauce.
- Crushed red pepper flakes (1/4 tsp): Optional, but a tiny bit of heat makes the creaminess feel less one-note.
- Salt and black pepper: Taste before you add more, the Parmesan and pesto might be enough.
- Olive oil (2 tbsp): For browning the chicken and building flavor in the bottom of the pot.
Instructions
- Brown the chicken:
- Heat the olive oil in a large pot over medium heat and add the chicken pieces in a single layer. Let them sit undisturbed for a couple minutes so they get golden on one side, then stir and cook until mostly browned. Pull them out and set them aside, they'll finish cooking later.
- Soften the aromatics:
- Toss the diced onion into the same pot and let it cook until it turns soft and translucent, about three or four minutes. Stir in the garlic and chopped sun-dried tomatoes and let everything sizzle for a minute until your kitchen smells amazing.
- Build the base:
- Add the chicken back in along with the canned tomatoes, chicken broth, oregano, red pepper flakes if using, and a pinch of salt and pepper. Stir it all together and let it come to a gentle boil.
- Cook the pasta:
- Stir in the uncooked pasta, then reduce the heat to a simmer and cover the pot. Let it cook for ten to twelve minutes, stirring every few minutes so nothing sticks to the bottom. The pasta should be tender and the chicken cooked through.
- Stir in the creamy finish:
- Turn off the heat and stir in the pesto, mozzarella, and Parmesan. Keep stirring until the cheese melts into a creamy sauce that coats everything. Taste it and add more salt or pepper if it needs it.
- Serve:
- Ladle it into bowls while it's still hot and steamy. Sprinkle extra Parmesan on top and tear some fresh basil over it if you have any lying around.
Save The first time I brought this to a potluck someone asked if it was from a restaurant and I just smiled and said it was a family recipe. It felt good to have something in my back pocket that looked impressive but didn't require any fancy techniques or hard-to-find ingredients. Now whenever someone asks what to make for a crowd that includes kids and adults with different tastes, this is what I suggest. Everyone finds something they love in it.
How to Store and Reheat
Let it cool completely before transferring it to an airtight container. It keeps in the fridge for up to four days, though it rarely lasts that long in my house. When you reheat it, add a splash of broth or water because the pasta soaks up the sauce as it sits. I usually microwave individual portions for about two minutes, stirring halfway through, or warm it gently on the stove over low heat. The cheese gets melty again and it tastes just as good, sometimes even better after the flavors have had time to settle.
Swaps and Variations
If you want to use ground chicken or turkey instead of chunks, brown it the same way and break it up as it cooks. You can swap the mozzarella for provolone or fontina if that's what you have. I've added handfuls of spinach or chopped kale right at the end and just stirred until they wilted into the sauce. For a gluten-free version, use your favorite gluten-free short pasta and check that your pesto doesn't have any sneaky wheat-based fillers. Sometimes I toss in a handful of frozen peas or diced zucchini to stretch it further and sneak in more vegetables.
What to Serve Alongside
This dish is rich and filling, so I like to keep sides simple and bright. A crisp green salad with lemon vinaigrette cuts through the creaminess perfectly. Garlic bread is always a hit, but honestly this is carb-heavy enough that you don't really need it. If you want something lighter, roasted broccoli or green beans with a squeeze of lemon work beautifully. I've also served it with a chilled glass of Pinot Grigio or sparkling water with a wedge of lemon, both feel right depending on the occasion.
- Use a big enough pot so the pasta has room to move around and cook evenly.
- Taste the dish before serving because every pesto and cheese brand has a different salt level.
- Leftovers freeze well for up to two months, just thaw overnight and reheat gently with extra liquid.
Save This recipe has become one of those reliable friends in my kitchen, the kind I turn to when I need something cozy without a lot of fuss. I hope it finds a spot in your rotation too.
Recipe FAQs
- → Can I use different pasta shapes?
- → Is it possible to make this vegetarian?
Substitute the chicken with white beans like cannellini or chickpeas. Use vegetable broth instead of chicken broth, and ensure your pesto is vegetarian-friendly.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The pasta may absorb more liquid, so add a splash of broth or water when reheating on the stovetop.
- → Can I make this ahead of time?
Prepare everything up to step 4, then cool and refrigerate. When ready to serve, reheat gently and add the pesto and cheeses at the end for the creamiest texture.
- → What can I serve with this?
A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread or roasted vegetables like broccoli or zucchini also make excellent accompaniments.
- → How spicy is this dish?
Mild with just a hint of heat from red pepper flakes. Omit them entirely for a family-friendly version, or increase to 1/2 teaspoon for more spice.