Tuscan Chicken Mac and Cheese Recipe

If comfort food had a classy cousin, it would be this Tuscan Chicken Mac and Cheese Recipe. I absolutely love how it combines the creamy, cheesy goodness of classic mac and cheese with sun-dried tomatoes, spinach, and perfectly seasoned chicken to give it that rich Italian flair. It’s a cozy meal that feels special enough for a family dinner but easy enough to whip up on a weeknight.

When I first tried this recipe, I was surprised by how well the tangy sun-dried tomatoes and fresh spinach mixed with the cheeses to brighten the dish up. You’ll find that this Tuscan Chicken Mac and Cheese Recipe hits that perfect balance between indulgent and fresh, making it a total winner in my book.

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Ingredients You’ll Need

These ingredients work together to create a creamy, cheesy sauce with flavorful chicken and a pop of vibrant greens and sun-dried tomatoes. When shopping, look for good-quality cheeses and sun-dried tomatoes packed in oil for an extra burst of flavor.

• Chicken breasts: Skinless and boneless for easy cooking and slicing, seasoned well to add robust flavor.
• Olive oil: Use extra virgin for the best flavor when searing the chicken.
• Salt, black pepper, onion powder, paprika, dried parsley: Simple spices that build savory layers on the chicken.
• Unsalted butter: Adds richness to the roux and sauté base.
• Yellow onion: Diced finely to mellow out when sautéed and add subtle sweetness.
• Garlic cloves: Minced for aromatic depth.
• Sun-dried tomatoes: Thinly sliced — these give a tangy, chewy contrast that elevates the dish.
• All-purpose flour: Helps thicken the sauce into that perfect creamy consistency.
• Chicken broth: Provides a flavorful base and keeps the sauce from being too heavy.
• Half and half: Creamy, but not too rich, balancing the sauce perfectly.
• Dried Italian seasoning: A blend of herbs that adds that Tuscan touch effortlessly.
• Elbow macaroni: Classic choice for mac and cheese — it holds sauce beautifully.
• Baby spinach leaves: Fresh and bright, added at the end to wilt down just right.
• Parmesan cheese: Finely grated for umami depth and a salty punch.
• Mozzarella cheese: Adds amazing meltiness and stringy texture.
• Cheddar cheese: Brings sharpness and color to balance creamy cheeses.
• Fresh Italian parsley: Chopped for a fresh finish and color contrast.

Variations

I love tweaking this Tuscan Chicken Mac and Cheese Recipe depending on the season or what I have on hand. You can easily switch up the veggies or cheeses to suit your cravings or dietary needs — it’s super forgiving!

• Veggie Boost: I sometimes add sautéed mushrooms or roasted red peppers for extra texture and flavor.
• Spicy Kick: Throw in a pinch of red pepper flakes while cooking the sauce for a subtle heat that wakes up your taste buds.
• Cheese Swap: Experiment with gouda or fontina instead of mozzarella for a creamier, smokier twist.
• Gluten-Free: Use gluten-free pasta and replace flour with cornstarch as a thickener—it still turns out creamy.

How to Make Tuscan Chicken Mac and Cheese Recipe

Step 1: Season and Sear the Chicken

Start by seasoning both sides of your chicken breasts evenly with half the salt, pepper, paprika, onion powder, and dried parsley, then flip and use the remaining half on the other side. This double-layer seasoning really builds flavor. Heat olive oil in a large skillet over medium-high heat and sear the chicken for about 4-5 minutes on each side until golden brown and cooked through. Don’t rush this step — a good sear locks in juices and flavor. Once cooked, transfer the chicken to a plate, cover with foil, and let it rest for 5 minutes before slicing into strips. I like to rest the chicken because it stays juicy and tender when added back to the pasta.

Step 2: Sauté Aromatics and Sun-Dried Tomatoes

Using the same skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until the onions start to turn translucent. This base is where the magic happens, adding sweetness and depth. Then toss in the sun-dried tomato strips and cook for 2 more minutes, stirring occasionally. Those tomatoes give the entire dish its signature tangy-sweet punch, so don’t skip them!

Step 3: Build the Creamy Sauce and Cook the Pasta

Sprinkle in the flour and stir well, cooking it for about a minute to cook out the raw taste. Slowly pour in the chicken broth and half and half while stirring constantly to avoid lumps, then sprinkle the Italian seasoning. Bring this mixture to a low simmer, then add the uncooked elbow macaroni straight into the sauce. Let it cook at medium-low heat for 10 minutes, stirring occasionally until the pasta is perfectly al dente and the sauce has thickened beautifully. I always keep an eye on it here and stir regularly to prevent sticking — patience pays off for creamy mac and cheese!

Step 4: Add the Greens and Cheeses

Once the pasta is cooked, toss in the baby spinach and cook just until it wilts down by about two-thirds — this usually takes just a couple of minutes. Then lower the heat to low and stir in the Parmesan, mozzarella, and cheddar cheeses until melted and silky. This part is so satisfying — you’ll smell that cheesy aroma fill your kitchen. Finally, add your sliced chicken back into the pan and mix it all together until the chicken is heated through.

Step 5: Garnish and Serve

Sprinkle freshly chopped Italian parsley over the top for a fresh pop of color and serve immediately. This dish is best enjoyed warm and creamy right out of the pan. Trust me, you’re going to want seconds!

How to Serve Tuscan Chicken Mac and Cheese Recipe

Garnishes

I usually top mine with a sprinkle of fresh Italian parsley because it adds a lovely freshness and a little color pop. Sometimes I also grate an extra dusting of Parmesan right before serving for a salty finish. If you like, a light drizzle of good-quality olive oil or a pinch of crushed red pepper flakes can give a nice flavor boost too.

Side Dishes

Since this dish is quite hearty, I like to pair it with light sides like a crisp green salad with lemon vinaigrette or some roasted asparagus. Garlic bread or a simple bruschetta also complement the Italian flavors perfectly if you want something more indulgent.

Creative Ways to Present

For special occasions, I’ve served this Tuscan Chicken Mac and Cheese Recipe in individual ramekins topped with a little extra cheese and fresh herbs, then browned under the broiler for a bubbly golden crust. It’s a fun way to dress it up and makes for a great presentation when entertaining friends or family.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The mac and cheese thickens a bit when chilled, so I add a splash of milk when reheating to bring back that creamy texture. It reheats beautifully on the stove or in the microwave—just stir occasionally.

Freezing

This dish freezes well if you want to prep ahead. Just cool it completely and portion it into freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove, adding a little milk or broth to loosen the sauce if needed. I recommend freezing without fresh parsley, which can be added fresh after reheating.

Reheating

To reheat, I warm it gently on the stovetop over medium-low heat with a splash of milk or broth, stirring often to prevent sticking and restore creaminess. If you use the microwave, heat in short bursts and stir frequently for even warming. Adding a tiny bit more cheese while reheating can also revive the gooey texture.

FAQs

Final Thoughts

This Tuscan Chicken Mac and Cheese Recipe really holds a special place in my rotation—it’s one of those dishes that feels like a warm hug in a bowl, but elegant enough to share with guests. If you’re craving creamy comfort with an Italian twist, I wholeheartedly recommend giving this recipe a try. Once you taste the combination of gooey cheeses, spinach, sun-dried tomatoes, and tender chicken all in one skillet, I’m sure you’ll be making it again and again, just like my family does!

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