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Tuscan Chicken Mac and Cheese Recipe

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5 from 145 reviews

This creamy Tuscan Chicken Mac and Cheese combines tender, seasoned chicken breasts with a rich, cheesy sauce infused with sun-dried tomatoes, spinach, and a blend of Italian cheeses. The elbow macaroni is cooked directly in the velvety sauce on the stovetop, creating a comforting one-pan dish perfect for family dinners.

Ingredients

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Chicken

  • 2 skinless, boneless chicken breasts
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp dried parsley

Mac and Cheese

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 8 ounces jarred sun-dried tomatoes, cut into thin strips
  • 3 tbsp all-purpose flour
  • 2 1/2 cups chicken broth
  • 3 3/4 cups half and half
  • 2 tsp dried Italian seasoning
  • 16 ounces elbow macaroni, uncooked
  • 4 cups baby spinach leaves
  • 3/4 cup Parmesan cheese, finely grated
  • 3/4 cup mozzarella cheese, grated
  • 3/4 cup cheddar cheese, grated
  • 2 tbsp fresh Italian parsley, chopped

Instructions

  1. Season the Chicken: Divide half of the salt, black pepper, paprika, onion powder, and dried parsley to season one side of the chicken breasts. Flip and use the remaining spices to season the other side evenly.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet, cover with foil, and let rest for 5 minutes. Slice into 1/4-inch strips and set aside.
  3. Sauté Vegetables: In the same skillet, melt butter over medium heat. Add diced onion and minced garlic and sauté for 2-3 minutes until onions are translucent, stirring occasionally.
  4. Add Sun-Dried Tomatoes: Stir in the thinly sliced sun-dried tomatoes and cook for another 2 minutes, stirring occasionally to combine flavors.
  5. Make the Roux and Sauce: Sprinkle in the all-purpose flour and stir to incorporate completely, cooking for about 1 minute to remove the raw flour taste. Gradually add chicken broth, half and half, and Italian seasoning while stirring continuously. Bring this mixture to a low simmer.
  6. Cook the Pasta: Add the uncooked elbow macaroni to the sauce, stirring to prevent sticking. Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally, until pasta is al dente and tender.
  7. Add Spinach: Stir in baby spinach leaves and cook until wilted and reduced by about two-thirds, stirring constantly for even cooking.
  8. Incorporate the Cheeses: Lower the heat to low and add Parmesan, mozzarella, and cheddar cheeses. Stir gently until cheeses are fully melted and the sauce is creamy and smooth.
  9. Combine Chicken and Finish: Add the sliced cooked chicken back into the skillet with the cheesy pasta. Stir well to reheat the chicken through and integrate it into the dish.
  10. Garnish and Serve: Sprinkle chopped fresh Italian parsley over the top. Serve immediately while warm and creamy. Enjoy this comforting Tuscan Chicken Mac and Cheese!

Notes

  • For extra flavor, consider marinating the chicken breasts for 30 minutes before cooking.
  • You can substitute half and half with whole milk and heavy cream for a lighter or richer sauce respectively.
  • If sun-dried tomatoes packed in oil are used, drain excess oil to avoid an oily sauce.
  • Add crushed red pepper flakes if you prefer a spicy kick.
  • To make this gluten-free, use gluten-free flour and pasta substitutes.

Find it online: https://queenrecipe.com/tuscan-chicken-mac-and-cheese-recipe/