Tuscan Chicken Mac And Cheese

Tuscan Chicken Mac and Cheese is my go-to for when I need comfort food that still feels a little fancy. It is all made in just one pot on the stovetop, comes together in under half an hour, and has those lush Tuscan flavors thanks to a creamy garlic sauce, sun-dried tomatoes, and fresh spinach. Making mac and cheese this way means you get a full meal in one bowl with flavors everyone at my table loves.

I first pulled this together after a long day when I wanted something extra comforting without spending all night at the stove. Now anytime I am craving creamy pasta with a twist this is where I turn.

Ingredients

• Boneless skinless chicken breasts or thighs: High-quality fresh chicken gives the dish its tenderness and body
• Oil from the sun-dried tomatoes: Adds unique richness and depth Be sure to use oil-packed tomatoes
• Sun-dried tomatoes: Offer sweet tang and chewy texture Look for ones that are bright red and a little soft
• Onion and garlic: The aromatic base for the sauce Choose onions that are firm and garlic with tight skins for best flavor
• White wine: Adds brightness and ties the flavors together A dry white like Pinot Grigio works well but optional if you prefer alcohol-free
• Flour: Thickens the sauce Choose all-purpose for smoothness
• Chicken stock: Makes the sauce savory Rich homemade or low-sodium store stock both work
• Whole milk: Creamy foundation for the sauce Use whole for richness or any milk you have
• Elbow macaroni or other short pasta: Classic texture in mac and cheese Good quality pasta holds up best
• Italian herbs parsley and dried parsley: Bring that signature Tuscan flavor Choose vibrant fresh herbs when you can
• Baby spinach: Adds color nutrition and a gentle earthy flavor Leaves should be bright green
• Parmesan mozzarella and sharp cheddar cheeses: Freshly grated melts best for ultimate creaminess Choose blocks of cheese instead of pre-shredded if possible
• Salt black pepper and smoked paprika: Layers of seasoning and subtle smokiness I always use fresh cracked pepper and good sea salt

Step-by-Step Instructions

Season the Chicken:

Coat chicken with salt black pepper smoked paprika dried parsley and a slick of oil Lay each piece out and rub seasoning in for even coverage This sets the foundation for flavor right from the start

Sear the Chicken:

Heat the remaining oil in a large skillet or Dutch oven over medium-high When hot add the chicken and sear for several minutes per side until deeply golden and cooked through Move chicken to a plate and keep warm under foil so it stays juicy

Sauté Aromatics:

Lower the heat slightly Add butter then onion and garlic to the pan Stir often and cook for about five minutes until the onion turns translucent and the garlic is fragrant The browned bits from the chicken will meld in and bring extra flavor

Deglaze with Wine:

Pour white wine into the hot pan stirring well to scrape up all the browned morsels Simmer until the wine is mostly evaporated This adds depth and brightness

Add Sun-Dried Tomatoes:

Stir in chopped sun-dried tomatoes and a spoonful or two of their oil Keep the pan over medium Add the tomatoes and cook about a minute to draw out their sweetness and aroma

Create the Sauce:

Sprinkle the flour over everything and stir for another minute This cooks out the raw taste Pour in the chicken stock then the milk whisking as you go Scatter in Italian herbs salt and pepper Let the mixture come to a slow simmer

Cook the Pasta:

Add dry macaroni straight into the simmering pot Stir gently and let the pasta cook uncovered for about nine to ten minutes stirring now and then so the pasta does not clump or stick Make sure the sauce thickens and the pasta is tender but still firm Add the spinach in the last minute so it wilts into the sauce

Stir in the Cheeses:

Take the pan off the heat before adding cheeses Scatter in mozzarella Parmesan and cheddar Stir fast The cheese should melt and form a lovely creamy sauce If it gets too thick splash in a bit of extra milk

Combine Chicken and Serve:

Slice the chicken thickly Return to the pot with any juices Stir so the sauce and chicken mingle Use chopped fresh parsley to garnish then serve up while it is ultra creamy

Save

I always look forward to the sun-dried tomatoes in every bite Their sweetness balances the savory sauce My kids love helping stir in the cheese and sneaking little tastes while it melts This dish instantly brightens our weeknights

Storage Tips

Cover leftovers and store in the fridge up to three days The sauce thickens a lot as it cools so stir in a splash of milk when reheating Heat gently on the stove or in the microwave stirring often until creamy again

Ingredient Substitutions

You can swap out chicken breasts for thighs for richer flavor Portobello mushrooms make a great vegetarian main if you skip the chicken For gluten-free needs use your favorite gluten-free pasta and employ cornstarch as your thickener instead of flour

Serving Suggestions

This pasta is a meal on its own but I love adding a crisp green salad alongside or some roasted broccoli For a big gathering try serving alongside crusty bread to soak up every drop of sauce and extra Parmesan on the table for topping

Save

Cultural or Historical Context

Tuscan-inspired flavors usually mean creamy garlic-laced sauces accentuated by bright sun-dried tomatoes and spinach While not a traditional Italian dish this is a classic example of how Italian-American comfort food evolves in home kitchens around bold ingredients that everyone knows and loves

Recipe FAQs

→ Which cheeses create the best flavor for this mac and cheese?

A blend of Parmesan, mozzarella, and sharp cheddar melts beautifully and adds flavor depth. Gruyere or Fontina can be used for extra richness, as long as the cheese melts smoothly into the creamy sauce.

→ Can cooked chicken be substituted for fresh?

Yes, pre-cooked chicken works well. Just shred or slice it and mix it in toward the end, right before adding the cheese, to keep the chicken juicy and prevent overcooking.

→ How can I make this dish gluten-free?

Simply use a gluten-free pasta and substitute the all-purpose flour with a gluten-free thickener like cornstarch or rice flour. The sauce will stay creamy and flavorful with these swaps.

→ Is elbow macaroni required, or can I use another pasta shape?

Elbow macaroni works great, but you can choose any short pasta, such as penne, fusilli, or rigatoni. Adjust the cooking time as needed so the pasta cooks al dente in the sauce.

→ What vegetables can be added for extra flavor?

Sautéed mushrooms, zucchini, diced eggplant, or roasted peppers all complement the creamy sauce and Tuscan flavors, adding texture and nutrition to the dish.

→ Does the type of chicken matter?

Both chicken breasts and thighs work well. Thighs provide extra richness and a juicier bite, while breasts keep things lighter. Use what you prefer, and always check for doneness before slicing.