Autumn Harvest Chili Chicken Mac Skillet Recipe
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.
- 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
