Tuscan chicken mac and cheese is a one pan dinner that's decadent and comforting. Macaroni, chicken, and spinach are coated in a cheesy sauce with classic Italian flavors like garlic, parmesan, and sun-dried tomatoes.
You'll love this recipe for Tuscan chicken mac and cheese because it's filled with Italian flavor, comes together in a single pan, and makes the perfect comfort food meal.
Macaroni, chicken, and spinach are coated in a cheesy parmesan sauce that's flavorful and easy to make from scratch. It's a simple one pot dish that the entire family will love!
Serve Tuscan chicken mac and cheese for a weeknight meal on its own or with some cheesy garlic bread and a garden salad.
Ingredients and substitutions
- Chicken - Cubed chicken breasts or thighs work for this recipe. Raw chicken can be substituted with cooked and shredded rotisserie chicken instead. Skip the step of cooking your chicken and continue with the recipe as written.
- Cheese - I used both parmesan and mozzarella cheeses for this recipe. I recommend freshly grating them from a block for best flavor and texture. Pre-shredded cheeses are often coated in anti-clumping powders that add a grainy texture when melted.
- Broth - Chicken broth can be substituted with vegetable broth.
- Milk - I recommend whole milk because it creates a creamier, more flavorful sauce that's less likely to break due to the higher fat content.
- Spinach - Can be substituted with any tender leafy greens like arugula or baby kale.
- Macaroni - Can be substituted with any medium sized dried pasta like shells or farfalle. Check your pasta's package directions and adjust the cooking times as needed to cook your pasta to al dente.
- Seasoning - Salt, pepper, paprika, and Italian seasoning add flavor to the skillet meal. Italian seasoning can be store bought or homemade.
- Aromatics - Onion and garlic add flavor to the dish. I don't recommend omitting either ingredient. To substitute 4 cloves of garlic, add 1 teaspoon of garlic powder. I don't recommend using pre-minced garlic from a jar because it often has a harsh flavor.
- Sun-dried tomatoes - I recommend julienne cut sun-dried tomatoes in oil for this recipe. Drain your sun-dried tomatoes before adding to the pan. I don't recommend omitting this ingredient because it adds a significant amount of flavor to the dish.
- Flour - All-purpose flour creates a roux that thickens the sauce as it cooks. I don't recommend omitting the flour because the sauce will turn out on the thin side.
- Heavy cream - Added towards the end of cooking to create a luxurious, creamy, and rich sauce.
- Parsley - An optional garnish that adds a bit of brightness and a splash of color to the finished dish.
Tips and tricks
Food sticking? - Add a bit of liquid and turn the heat down - your stove is too hot. Stoves all run at slightly different temperatures, even if they're turned to the same setting.
Sauce look thin? If your sauce looks thin when you're done cooking, allow the pan to sit uncovered for 5 minutes. The pasta continues to absorb liquid as it stands.
Properly measure liquids and pasta - Everything is cooked in a single pan, so you'll need an exact amount of liquid to cook your pasta. Improper measuring can lead to a runny sauce.
Shredded cheese - Use fresh shredded mozzarella and parmesan from a block instead of pre-shredded cheese in a bag. Pre-shredded cheeses are coated in anti-clumping powder that can make your sauce grainy as it melts.
Frequently asked questions
Leftover pasta will keep in a tightly sealed container in the refrigerator for 3 to 4 days. Add a splash of milk or heavy cream to help thin the sauce while reheating.
Yes, shredded rotisserie chicken is a great time saver! Skip the first step of seasoning and cooking your cubed chicken and continue with the rest of the recipe as written.
For this recipe, we're utilizing the starches of the pasta cooked directly in the sauce as well as a roux to thicken our cheese sauce today. If your sauce looks thin after cooking, remove your pan from the heat and allow it to set for 5 minutes undisturbed. The sauce will continue to thicken as it cools.
Recommended
📖 Recipe
Tuscan Chicken Mac and Cheese
Ingredients
- 16 ounces boneless, skinless chicken breasts, cubed
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 ounces sun-dried tomatoes, julienned
- 2 tablespoons all-purpose flour
- 16 ounces chicken broth
- 8 ounces milk
- 6 ounces elbow macaroni, uncooked
- 1 teaspoon Italian seasoning
- ⅔ cup parmesan cheese, grated
- ½ cup mozzarella cheese, shredded
- 4 ounces heavy cream
- 2 cups fresh spinach
Instructions
- Season cubed chicken with salt, pepper, and paprika. In a sauté pan over medium heat, add olive oil. Once hot, add cubed chicken and sauté on all sides until cooked through, about 4 minutes. Remove from pan.
- Add diced onions and sun-dried tomatoes to pan. Cook for 3 minutes, then add garlic and cook an additional 30 seconds. Add flour, stirring to coat. Cook another 30 seconds.
- Add chicken broth, milk, macaroni, and Italian seasoning to pan, stirring to combine. Bring to a simmer, cover, and reduce heat to low. Cook according to macaroni package directions for al dente pasta (my macaroni took about 9 minutes).
- Remove lid and add parmesan cheese, mozzarella cheese, heavy cream, as well as the cooked chicken back to the pan. Stir until cheese is melted.
- Add spinach, stirring until wilted, about one minute. Remove pan from heat and allow to set for 5 minutes before serving. Optionally, top with fresh chopped parsley as a garnish.
Equipment Recommendations
Notes
- Macaroni can be substituted with an equal weight of penne, shells, or any medium sized pasta you prefer.
- Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
- Chicken breasts can be substituted with chicken thighs or shredded rotisserie chicken. If using cooked chicken, skip step one and continue with the recipe as written.
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