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.
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.
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.