Introduction

This Autumn Harvest Chili Chicken Mac Skillet is a comforting one-pan meal perfect for cozy evenings. It combines tender chicken, fall vegetables, and elbow macaroni in a rich, flavorful chili-spiced sauce. The subtle sweetness from maple syrup and squash balances the smoky heat beautifully.

The dish shows a cast iron skillet filled with three main layers. The bottom layer is yellow macaroni pasta mixed with black olives and corn kernels, creating a colorful base with a soft texture. The middle layer includes golden-brown grilled chicken pieces spread evenly, showing a crispy and slightly charred surface. On top, there is a melted cheese layer mixed with the chicken and pasta, melting and blending the textures. In the very center, a dollop of white sour cream sits, sprinkled with fresh green chopped parsley that is also scattered over the entire dish, adding a fresh contrast of color. The skillet sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts, cut into bite-size pieces
8 oz elbow macaroni
1 cup diced butternut squash (about ½-inch cubes)
1 cup diced red bell pepper
1 cup corn kernels (fresh or frozen)
1 cup low-sodium chicken broth
½ cup heavy cream
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper (optional)
2 tablespoons chopped fresh parsley

Instructions

Step 1: Pat the chicken pieces dry and toss them with salt, pepper, and cayenne pepper if using. Let them sit for 10 minutes to absorb the seasoning.
Step 2: Heat olive oil in a large deep skillet over medium-high heat until shimmering.
Step 3: Add the seasoned chicken in a single layer. Cook for 3 to 4 minutes on each side until golden brown. Remove chicken and push it to the edge of the skillet.
Step 4: Add butternut squash, red bell pepper, and corn to the skillet. Stir and cook for 4 to 5 minutes until vegetables soften and caramelize slightly.
Step 5: Meanwhile, bring a pot of salted water to a boil. Cook the elbow macaroni until al dente, about 8 minutes. Drain and set aside.
Step 6: Lower heat to medium. In a bowl, whisk together chicken broth, heavy cream, tomato paste, chili powder, smoked paprika, maple syrup, and apple cider vinegar.
Step 7: Pour the sauce mixture into the skillet, scraping up any browned bits from the bottom. Simmer for 5 to 6 minutes until the sauce thickens and coats the vegetables.
Step 8: Add the cooked macaroni to the skillet and stir gently to combine. Nestle the chicken back into the mixture and cook for another 2 minutes to heat through and meld flavors.
Step 9: Sprinkle with chopped fresh parsley before serving.

Tips & Variations

For a vegetarian version, substitute chicken with firm tofu or extra vegetables and use vegetable broth instead of chicken broth.
Use frozen corn directly without thawing to save time, just add a minute to the sautéing process.
Adjust the cayenne pepper amount to control the heat level to your preference.
Swap elbow macaroni for other small pasta shapes like shells or rotini if preferred.
Adding a sprinkle of shredded cheddar cheese on top before serving adds extra richness.

Storage

Store leftover chili chicken mac in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

A black cast iron skillet filled with a layered pasta dish starting with a base of curly elbow macaroni mixed with black beans, yellow corn, and bits of red tomato. On top, there are browned, crispy chicken pieces with a golden, slightly charred texture. The dish is covered in melted cheese, visible between the pasta and chicken, and garnished with finely chopped green herbs. In the center, a dollop of smooth white sour cream adds a creamy contrast. The skillet is placed on a wooden board with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can prepare the chicken and sauce components ahead of time, then combine with freshly cooked pasta when ready to serve. This helps prevent the macaroni from becoming mushy.

What can I use instead of butternut squash?

Sweet potatoes or pumpkin cubes make excellent substitutes and will maintain the sweet, autumnal flavor profile of the dish.

Autumn Harvest Chili Chicken Mac Skillet Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

This Autumn Harvest Chili Chicken Mac Skillet blends tender, golden-seared chicken with seasonal veggies and elbow macaroni in a rich, velvety chili-spiced sauce. The butternut squash and corn add natural sweetness balanced by smoky paprika and a touch of cayenne for warmth. Finished with fresh parsley, it’s a comforting, hearty one-pan dish perfect for cozy fall dinners.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Vegetables

2 boneless, skinless chicken breasts, cut into bite-size pieces
1 cup diced butternut squash (about ½-inch cubes)
1 cup diced red bell pepper
1 cup corn kernels (fresh or frozen)
8 oz elbow macaroni

Sauce Components

1 cup low-sodium chicken broth
½ cup heavy cream
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon maple syrup
1 tablespoon apple cider vinegar

Seasonings & Garnish

2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper (optional)
2 tablespoons chopped fresh parsley

Instructions

Prepare Ingredients: Gather all ingredients and pat the chicken dry with paper towels. Toss the chicken pieces with salt, black pepper, and cayenne pepper if using. Let sit for 10 minutes to absorb the seasoning.
Heat the Skillet: Place a large, deep 10-inch skillet over medium-high heat and add the olive oil. Heat until shimmering, about 2 minutes.
Sear the Chicken: Add chicken pieces in a single layer without crowding. Cook 3 to 4 minutes per side until deeply golden and crusted, locking in juices and creating flavorful fond on the skillet.
Sauté Vegetables: Push the chicken to the side of the pan and add the diced butternut squash, red bell pepper, and corn. Stir and cook for 4 to 5 minutes until vegetables soften and begin to caramelize.
Cook Pasta: Meanwhile, bring a pot of salted water to a boil. Cook the elbow macaroni until al dente, about 8 minutes. Drain and set aside to prevent overcooking later.
Build the Sauce: Reduce heat to medium. Whisk together chicken broth, heavy cream, tomato paste, chili powder, smoked paprika, maple syrup, and apple cider vinegar in a bowl. Pour into the skillet, scraping up browned bits from the bottom. Simmer for 5 to 6 minutes until thickened and coating the vegetables.
Combine and Heat Through: Stir the cooked macaroni into the skillet to coat with sauce. Nestle the seared chicken back in the center among the pasta and vegetables. Allow the mixture to heat together for 2 minutes, letting flavors meld.
Garnish and Serve: Sprinkle chopped fresh parsley as a bright, herbal finish. Serve hot straight from the skillet for a cozy autumn meal.

Notes

Patting the chicken dry is essential for a good sear and caramelization.
You can substitute butternut squash with acorn squash or pumpkin for seasonal variation.
Adjust cayenne pepper to taste depending on your preferred spice level.
Use fresh or frozen corn; if frozen, no need to thaw before cooking.
For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based alternative.

Keywords: Autumn chili chicken mac, butternut squash skillet, autumn comfort food, one-pan chicken pasta, chili mac recipe, fall dinner skillet