Description
This Tuscan Chicken Mac and Cheese is a comforting, creamy dinner with juicy, seasoned chicken breasts, sun-dried tomatoes, spinach, and a blend of three melty cheeses over tender elbow macaroni. The dish comes together on the stovetop, combining rich Italian flavors and a satisfying cheesy texture perfect for family meals or cozy evenings.
Ingredients
Units
Scale
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
- Season Chicken: Using half of the salt, black pepper, paprika, onion powder, and dried parsley, season one side of the chicken breasts. Turn over and use the remaining spices to season the other side evenly.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook each side for 4-5 minutes or until golden brown and fully cooked through. Remove chicken from skillet, cover with foil, and let rest for 5 minutes. Then slice into ¼-inch strips and keep covered to retain warmth.
- Sauté Aromatics: In the same skillet, melt the unsalted butter over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until the onions become translucent and fragrant.
- Add Sun-Dried Tomatoes: Stir in the sliced sun-dried tomatoes and cook for 2 minutes, stirring occasionally to release their flavor.
- Create Roux and Add Liquids: Sprinkle the all-purpose flour into the skillet and stir until fully incorporated with the butter and vegetables. Cook this mixture for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, half and half, and dried Italian seasoning until smooth. Bring the mixture to a low simmer.
- Cook Macaroni: Add the uncooked elbow macaroni to the skillet, stir well, and bring back to a simmer. Reduce the heat to medium-low and cook for approximately 10 minutes, stirring occasionally, until the macaroni is al dente and has absorbed much of the sauce.
- Add Spinach: Stir in the baby spinach leaves and cook until wilted and reduced by about two-thirds, stirring continuously to evenly distribute and soften the greens.
- Melt Cheese: Lower the heat to low and add the Parmesan, mozzarella, and cheddar cheeses. Stir continuously until all the cheese has melted fully, creating a creamy sauce coating the pasta.
- Combine Chicken: Add the sliced cooked chicken back into the skillet and stir gently to combine, heating the chicken through without overcooking.
- Finish and Serve: Sprinkle the fresh chopped Italian parsley over the top for a burst of fresh herb flavor. Serve immediately while warm and enjoy this hearty Tuscan-style chicken mac and cheese.
Notes
- Resting the chicken after cooking ensures juiciness and easier slicing.
- Use jarred sun-dried tomatoes packed in oil for richer flavor; if dry-packed, rehydrate before using.
- Stir frequently when cooking pasta in sauce to prevent sticking and ensure even cooking.
- Feel free to substitute half and half with whole milk or cream depending on desired richness.
- Fresh spinach can be replaced with kale or Swiss chard for a different texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
