1. Heat the olive oil in a large, deep skillet over medium heat. Add the diced chicken, season lightly with salt and black pepper, and cook for 6–8 minutes until golden and cooked through. Transfer the chicken to a clean plate.

3. Add the chopped onion and red bell pepper to the same skillet. Cook for 4–5 minutes until the onion turns translucent and the pepper begins to soften. Add the garlic and cook for about 30 seconds.

5. Add the chili powder, cumin, smoked paprika, and optional cayenne. Stir continuously for 30–60 seconds until fragrant.

7. Pour the diced tomatoes with their juices, tomato sauce, and chicken broth into the skillet. Stir in the drained black beans and scrape the bottom of the skillet to incorporate the browned bits.

9. Stir the uncooked elbow macaroni into the tomato mixture. Make sure most of the pasta sits beneath the liquid. Bring the mixture to a gentle boil.

11. Reduce the heat to medium-low, cover, and simmer for 12–15 minutes. Stir every few minutes to prevent sticking. Add a splash of broth or water if the skillet becomes too dry before the macaroni turns tender.

13. Return the cooked chicken and its juices to the skillet. Stir well and cook for another 1–2 minutes. Taste and adjust the seasonings as needed.

15. Sprinkle the shredded cheddar evenly over the chili mac. Reduce the heat to low, cover the skillet, and cook for 3–4 minutes until the cheese melts.

17. Remove the skillet from the heat and rest for about 3 minutes. Garnish with cilantro or parsley. Add sour cream, Greek yogurt, or sliced jalapeños if desired, then serve hot.