Chicken Chili Macaroni

This image courtesy of Joseph DeLeo

This quick pasta dish, cooked all in one pan, will be a real family pleaser.


For an Italian version, substitute 1 tsp (5 ml) Italian herb seasoning for the chili powder, use Italianstyle stewed tomatoes and ½ cup (125 ml) Parmesan cheese for the Monterey Jack cheese. Serve with crusty rolls.


Cooking Methodsauteeing



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free


Moodstressed, tired

Taste and Texturemeaty, savory, spiced

Type of Dishpasta


  • 1 lb (500 g) lean ground chicken 
  • 1 clove garlic, minced 
  • 1 can (14 oz [398 ml]) stewed tomatoes, preferably Mexican style 
  • 1 can (14 oz [398 ml]) tomato sauce 
  • 1 tbsp (15 ml) chili powder 
  • ½ tsp (2 ml) dried oregano 
  • ½ tsp (2 ml) ground cumin 
  • 1 cup (250 ml) elbow or wagon wheel macaroni 
  • 1 cup (250 ml) fresh or frozen cut green beans 
  • Salt and pepper
  • 1 cup (250 ml) shredded Monterey Jack or Cheddar cheese 


  1. In a large skillet, cook chicken with garlic over medium high heat, breaking it up with a wooden spoon, for 5 minutes or until chicken is no longer pink.

  2. Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to a boil. Stir in macaroni and green beans; bring back to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 15 minutes or until the pasta and beans are tender. Season to taste with salt and pepper. If freezing, see “to freeze” section below; otherwise proceed with step 3.

  3. Serve sprinkled with cheese.

  4. To freeze: Let pasta mixture cool. Spoon into freezer containers; seal, date and label. Freeze for up to 3 months.

  5. To serve: Thaw in microwave or in refrigerator overnight. Reheat in baking dish at 350°F (180°C) for 30 to 35 minutes or until hot and bubbly. Proceed with step 3, above.

  6. From Rose Murray: Quick Chicken


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