Tuscan Chicken Mac And Cheese (Printable Version)

Creamy one-pot chicken mac with sun-dried tomatoes, spinach, and three cheeses for an easy, flavorful dinner.

# Everything You’ll Need:

→ Chicken Preparation

01 - 500 g boneless, skinless chicken thighs or breasts
02 - 1 teaspoon salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon sweet paprika
05 - 1 teaspoon dried parsley
06 - 2 teaspoons olive oil (plus more for cooking)

→ Sauce and Macaroni

07 - 2 tablespoons butter
08 - 1 medium onion, finely diced
09 - 4 cloves garlic, minced
10 - 100 ml dry white wine
11 - 120 g sun-dried tomatoes in oil, drained and sliced
12 - 2 tablespoons oil from sun-dried tomatoes jar
13 - 30 g plain flour
14 - 500 ml chicken stock
15 - 400 ml whole milk, plus extra as needed
16 - 1 teaspoon dried Italian herbs
17 - 1 teaspoon salt, or to taste
18 - 0.5 teaspoon black pepper, or to taste
19 - 250 g dried elbow macaroni
20 - 100 g fresh baby spinach leaves

→ Cheese Blend

21 - 80 g freshly grated Parmesan cheese
22 - 120 g freshly grated cheddar cheese
23 - 100 g freshly grated mozzarella cheese

→ Garnish

24 - 2 tablespoons chopped fresh parsley leaves

# Steps to Cook:

01 - Evenly coat chicken with salt, pepper, paprika, dried parsley, and 2 teaspoons olive oil.
02 - Heat 1 tablespoon olive oil in a large deep pan over medium-high heat. Sear chicken on both sides until golden and cooked through, about 6–8 minutes total. Remove from pan, tent with foil, and set aside to rest.
03 - Reduce heat to medium. Melt butter in the same pan; add diced onion and minced garlic. Sauté until onion is soft and translucent, approximately 3 minutes.
04 - Pour in white wine and simmer for 2–3 minutes, scraping up any browned bits until wine reduces slightly.
05 - Stir in sliced sun-dried tomatoes and 2 tablespoons of their infused oil. Cook for 1–2 minutes to release their flavor.
06 - Sprinkle flour into the pan and cook for 1 minute, stirring constantly. Gradually pour in chicken stock and milk, whisking to prevent lumps. Add dried Italian herbs, salt, and pepper. Bring to a gentle simmer.
07 - Stir in dry macaroni. Reduce heat to medium-low. Simmer uncovered, stirring occasionally, until pasta is al dente and sauce thickens, about 9–12 minutes.
08 - Add spinach leaves and gently stir until wilted throughout the sauce.
09 - Remove pan from heat. Quickly stir in Parmesan, mozzarella, and cheddar until fully melted and creamy. If needed, add a splash of milk to loosen the sauce.
10 - Slice or shred rested chicken. Fold chicken and any juices back into the pasta. Stir through chopped parsley and serve immediately, garnished as desired.

# Extra Suggestions:

01 - For best results, use freshly grated cheese to ensure a smooth, creamy sauce and avoid graininess from pre-grated varieties.
02 - The pasta will continue to absorb sauce as it sits; add extra milk before serving if needed for a creamier texture.
03 - To make gluten-free, substitute gluten-free pasta and use cornstarch or rice flour instead of wheat flour.
04 - Any short pasta shape such as penne, fusilli, or rigatoni works well; adjust the cooking time as needed.

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