If you’re all about that spicy kick, this chili mac needs to be on your dinner agenda. Balanced heat with loads of protein, and fun fiesta toppings for the win!
I’ll be the first to admit that I’m smitten with everything “buffalo” style. No matter the occasion, it always seems to bring life to the party. Game day? Give this Buffalo Blue Pimento Cheese, these Buffalo Garlic Knots, or my Buffalo Chicken Meatballs a whirl. Want to spice up dinner? I’ve got you covered with these Shredded Buffalo Chicken Stuffed Sweet Potatoes, my Better Than Takeout Buffalo Chicken Fried Rice, or this Cheesy Buffalo Blue Lasagna Soup. Seriously, you can’t go wrong with ANY of the above.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
I’m all about using what I have on hand. I originally was planning to make a buffalo chicken chili, but then I saw these awesome shaped noodles in my pantry and thought…. oh. Maybe I should add those in while the broth is simmering to create a buffalo mac type of situation! And that’s how this all came together.
FOR THE SKILLET:
- Olive Oil
- Sweet Onion
- Garlic Cloves
- Celery
- Carrot
- Ground Chicken
- Taco Seasoning
- Diced Tomatoes with Green Chilies
- Great Northern Beans
- Chicken Stock
- Buffalo Wing Sauce
- Dry Ranch Seasoning Mix
- Cream Cheese
- Pasta Shells
- Salt
TOPPING SUGGESTIONS:
- Shredded Cheddar
- Crumbled Bacon
- Green Onions
- Parsley
- Tortilla Chips
- Sour Cream or Greek Yogurt
I didn’t have them on hand, but other toppings I’d suggest include avocado, fresh or pickled jalapenos, and maybe cilantro. I’m thinking Tex-Mex flavors here.
WHY WE LOVE THIS CHILI MAC:
- The entire meal comes together in one skillet thanks to my newest partnership with Hexclad. I made this in this in their Hybrid Deep Sauté Pan with Lid and I LOVE THIS THING!
- There’s so many ways you can mix up the flavors here. Like I mentioned above I did sort of a “Tex-Mex” sorta theme with toppings, but feel free to add whatever you want! Honestly, I think this would go really well with cornbread too!
- This keeps really well in the fridge, so it’s perfect for leftovers or meal prep. Make dinner once and eat it twice! That’s always nice.
MORE RECIPES YOU’LL LOVE:
Easy Chili Recipe For Grilling Season
One Pan Creamy Tomato Orzo With Miso
Foolproof Homemade Garlic Bread
Air Fried Arancini Balls with Creamy Red Pepper Sauce
Homemade Focaccia Sheet Pan Bread
Charcuterie Board Pearled Couscous Salad
Simple Chicken Spaghetti with Sun-Dried Tomatoes
VIEW MORE RECIPES BY CLICKING HERE!
ONE SKILLET BUFFALO CHICKEN CHILI MAC
Ingredients
FOR THE SKILLET:
- 2 tbsp. Olive Oil
- 1 Sweet White Onion, diced
- 4 Garlic Cloves, minced
- 2 Celery Ribs, finely diced
- 1 Small Carrot, shredded and chopped
- 1 lb. Ground Chicken
- 1 tbsp. Taco Seasoning
- 14.5 oz. Can Diced Tomatoes with Green Chilies, with their juices (undrained)
- 14.5 oz. Can Great Northern Beans, drained and rinsed
- 3.5 cups Chicken Stock
- 1/2 cup Buffalo Wing Sauce, (I used Franks RedHot)
- 1 packet Dry Ranch Seasoning
- 8 oz. Cream Cheese
- 8 oz. Dry Pasta Shells
- Salt, to taste if needed
TOPPING SUGGESTIONS:
- Shredded Sharp Cheddar Cheese
- Crumbled Bacon
- Green Onions
- Italian Parsley
- Tortilla Chips
- Sour Cream or Greek Yogurt
Instructions
- Heat olive oil in a large, deep skillet over medium heat. Add the onion, garlic, celery, and carrot and saute until slightly softened. About 5 minutes.
- Add the chicken to the skillet and break apart with the back of the spatula or spoon. Add the taco seasoning. Cook until browned, stirring occasionally, for about 8 minutes.
- Once fully cooked add the tomatoes with green chilies, beans, chicken stock, buffalo wing sauce, and ranch. Mix and bring to a boil.
- Add the cream cheese to the boiling mix and swirl around until fully melted. Then add the dry pasta shells and make sure they’re fully covered with the boiling liquid.
- Simmer according to the al dente directions on the pasta shells package. This will vary by shape. Mine took 10 minutes. The sauce will thicken as the pasta shells cook.
- Turn off heat and transfer the chili mac to individual serving bowls. Top with any or all of the suggested toppings above. Enjoy immediately.
NOTES ON THIS RECIPE:
- While I prefer to make this with ground chicken, you can also swap out for rotisserie chicken, make your own shredded chicken, or even try ground turkey.
- The tomatoes with green chilies add a little extra oomph of spice. If you only have plain or fire-roasted tomatoes, those work here too!
- The pasta shape I used is called Gomitoni. I found it at my local Aldi offered by Priano brand.
- Drizzle on some more buffalo sauce at the end if you want extra heat. Franks RedHot is my preferred wing sauce but feel free to swap with whatever you enjoy most.
This post is sponsored in partnership with Hexclad. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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