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Tuscan Chicken Mac and Cheese (30-Minute) Recipe

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4.3 from 44 reviews

Tuscan Chicken Mac and Cheese is a creamy, cheesy delight infused with vibrant Mediterranean flavors. This wholesome, protein-packed dish features tender chicken breast, sun-dried tomatoes, mushrooms, and spinach all tossed in a rich homemade cheese sauce with elbow macaroni. Perfect for a quick 30-minute dinner or convenient meal prep, it’s a comforting yet lightened-up twist on classic mac and cheese that’s sure to please the whole family.

Ingredients

Chicken and Pasta

  • 1 lb. boneless chicken breast, cut into small, equal bite-size pieces
  • 12 oz. large elbow macaroni

Vegetables and Seasonings

  • 8 oz. sun dried tomatoes (in oil), drained and chopped
  • 8 oz. baby bella mushrooms
  • 1/2 cup yellow onion (75g), diced
  • 4 cups fresh baby spinach
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt + 1/4 tsp pepper, plus more to taste

Oils and Fats

  • 1 tbsp olive oil (15g), divided
  • 1 tbsp butter (15g)

Cheese Sauce

  • 2 tbsp all-purpose flour (15g)
  • 1 cup chicken broth (240g)
  • 1.75 cups milk (420g), any dairy or nondairy (almond milk used)
  • 1 cup sharp cheddar cheese (112g), freshly shredded
  • 3/4 cup mozzarella cheese (84g), freshly shredded

Instructions

  1. Cook pasta: Fill a large pot with water and bring to a boil. Generously salt the water, then add the elbow macaroni. Cook the pasta for 8-10 minutes or until al dente according to package instructions. Drain the pasta and rinse with cool water to stop further cooking, then set aside.
  2. Sauté vegetables: Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 2 minutes until softened. Add the sliced baby bella mushrooms, season with salt and pepper, and cook for an additional 5 minutes until tender. Transfer the cooked vegetables to a bowl and set aside.
  3. Cook chicken: In the same skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook for about 5 minutes until the chicken is fully cooked and no longer pink inside. Transfer to the bowl with the sautéed vegetables.
  4. Make cheese sauce: Wipe the skillet clean and melt the butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Gradually whisk in the milk and chicken broth, then add Italian seasoning, salt, and pepper. Increase the heat to medium-high and bring the mixture to a boil, whisking frequently for 4-5 minutes until thickened. Remove from heat and stir in the freshly shredded sharp cheddar and mozzarella cheeses until melted and smooth. Adjust salt and seasoning to taste.
  5. Combine mac and cheese: Chop the sun dried tomatoes into small pieces. To the skillet with the cheese sauce, fold in the cooked macaroni, sun dried tomatoes, fresh spinach, cooked chicken, sautéed mushrooms, and onions. Stir gently until everything is well combined and the spinach has just wilted. Serve immediately, optionally garnished with freshly cracked black pepper.

Notes

  • To make gluten-free: use gluten-free pasta and gluten-free flour.
  • To make dairy-free: substitute with dairy-free butter, unsweetened plain almond/cashew/soy milk, and dairy-free cheese.
  • Use freshly shredded cheese for better melt and creaminess compared to pre-shredded varieties.
  • Cook pasta al dente and rinse with cool water to prevent mushy texture.
  • Cut chicken into evenly sized pieces to ensure even cooking.

Find it online: https://flavorspath.com/tuscan-chicken-mac-and-cheese-30-minute-recipe/