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Tuscan Chicken Mac and Cheese Recipe

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4.4 from 20 reviews

This Tuscan Chicken Mac and Cheese is a creamy, comforting dish that combines tender seasoned chicken, flavorful sun-dried tomatoes, and a medley of cheeses with perfectly cooked elbow macaroni and fresh spinach. Infused with Italian herbs and seasoned to perfection, it offers a hearty twist on classic mac and cheese with a rich, savory sauce that is sure to delight any pasta lover.

Ingredients

Chicken

  • 2 skinless, boneless chicken breasts
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ 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
  • 2½ cups chicken broth
  • 3¾ cups half and half
  • 2 tsp dried Italian seasoning
  • 16 ounces elbow macaroni (uncooked)
  • 4 cups baby spinach leaves
  • ¾ cup Parmesan cheese (finely grated)
  • ¾ cup mozzarella cheese (grated)
  • ¾ cup cheddar cheese (grated)
  • 2 tbsp fresh Italian parsley (chopped)

Instructions

  1. Season the Chicken: Using half of the salt, black pepper, paprika, onion powder, and dried parsley, season one side of the chicken breasts. Turn them over 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 chicken and cook each side for 4-5 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and cover with foil. Let it rest for 5 minutes, then slice into ¼-inch strips and cover again to keep warm.
  3. Sauté Aromatics: In the same skillet, add butter and melt over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes or until the onions turn translucent, stirring occasionally to prevent burning.
  4. Add Sun-Dried Tomatoes: Stir in the thin strips of sun-dried tomatoes and cook for an additional 2 minutes, allowing their flavor to infuse the aromatics.
  5. Create the Roux and Sauce: Sprinkle the all-purpose flour evenly over the mixture and stir thoroughly until fully incorporated. Cook for 1 minute to remove the raw flour taste. Then, gradually pour in the chicken broth, half and half, and sprinkle in the dried Italian seasoning. Stir continuously until the sauce is smooth and begins to simmer gently.
  6. Cook the Pasta in Sauce: Add the uncooked elbow macaroni to the simmering sauce, stirring occasionally to prevent sticking. Reduce the heat to medium-low and cook the pasta for about 10 minutes or until it reaches al dente texture.
  7. Add Spinach: Stir in the baby spinach leaves and cook until wilted and reduced by about two-thirds, stirring constantly to evenly distribute.
  8. Melt the Cheese: Lower the heat to low and add the grated Parmesan, mozzarella, and cheddar cheeses. Stir continuously until all the cheese has melted completely, creating a rich, creamy sauce.
  9. Incorporate the Chicken: Add the sliced cooked chicken into the macaroni and cheese mixture. Stir to combine and heat through until the chicken is warmed.
  10. Garnish and Serve: Sprinkle fresh chopped Italian parsley over the top for a bright, fresh finish. Serve immediately and enjoy your Tuscan Chicken Mac and Cheese.

Notes

  • You can substitute fresh spinach with frozen spinach if fresh is unavailable, but ensure it is well drained.
  • For a spicier version, add red pepper flakes when sautéing the garlic and onions.
  • Use low-fat half and half for a lighter dish, though it may slightly reduce creaminess.
  • Make sure to stir the pasta frequently in the sauce to prevent sticking and uneven cooking.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in a microwave.

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