Oh, I just have to tell you about this Tuscan Chicken Mac and Cheese Recipe that quickly became one of my absolute favorites! It’s creamy, cheesy, and packs the rich, sun-dried tomato and spinach flavor punches that make every bite unforgettable. You won’t believe how a simple twist on classic mac and cheese can turn into a comforting yet fancy dinner perfect for weeknights or when you want to impress without spending hours in the kitchen.
When I first tried this Tuscan Chicken Mac and Cheese Recipe, I was honestly surprised by how well the tender seasoned chicken melds with the luscious cheese sauce and vibrant greens. If you love cozy, hearty meals that feel just a little special, this recipe will be exactly what you’re craving. Plus, it s super adaptable, so you can make it your own and still nail that golden, creamy dreaminess.
Why You’ll Love This Recipe
- Rich, Layered Flavors: The combination of sun-dried tomatoes, spinach, and Italian herbs gives this mac and cheese a fresh, vibrant twist.
- Comfort Food Made Gourmet: Creamy cheese sauce meets perfectly cooked chicken for a dish that feels indulgent but is surprisingly easy to make.
- Weeknight Friendly: Ready in about 35 minutes with minimal fuss, making it ideal for busy nights when you want something homemade.
- Family Approved: My family goes crazy for this recipe – the perfect way to sneak in veggies without a fuss.
Ingredients You’ll Need
I’ve found that the magic of this Tuscan Chicken Mac and Cheese Recipe lies in how the ingredients balance comfort with fresh Italian-inspired flavors. Each component works beautifully together to build layers of taste and texture.
- Chicken breasts: Skinless and boneless is best – easier to cook evenly and slice into perfect strips.
- Olive oil: For searing the chicken; adds a subtle fruitiness that enhances the overall flavor.
- Seasonings (salt, black pepper, onion powder, paprika, dried parsley): These simple spices create a flavorful crust on the chicken.
- Unsalted butter: Key for sautéeing the onions and garlic, and helps create a silky sauce base.
- Yellow onion: Adds sweetness and depth – dicing it finely helps it melt beautifully into the sauce.
- Garlic cloves: Minced fresh garlic always makes a difference-it s the secret to that inviting aroma.
- Sun-dried tomatoes: Packed with concentrated flavor; cut into thin strips for even distribution.
- All-purpose flour: This helps thicken the sauce into that creamy, velvety consistency we all crave in mac and cheese.
- Chicken broth: Adds savory depth and prevents the sauce from becoming too heavy.
- Half and half: The perfect creamy base-rich but not too dense.
- Dried Italian seasoning: A blend of herbs that tie the whole flavor palette together.
- Elbow macaroni: The classic pasta for mac and cheese – be sure to cook al dente for just the right bite.
- Baby spinach leaves: Add freshness and color; wilts down quickly to blend into the sauce.
- Parmesan cheese: Finely grated, for that salty, nutty flavor.
- Mozzarella cheese: Grated, adds gooey stretch and mild creaminess.
- Cheddar cheese: Sharp and flavorful, rounding out the cheese trio perfectly.
- Fresh Italian parsley: Chopped and sprinkled on top as a bright, fresh finish.
Variations
One of the things I love about this Tuscan Chicken Mac and Cheese Recipe is how easy it is to make your own. Whether you want to add a bit more veggie power or swap cheeses, it all works as long as you keep that creamy Italian vibe going.
- Vegetarian option: Try swapping chicken for sautéed mushrooms or artichoke hearts – I did this once, and it was just as delicious!
- Spicy twist: Add a pinch of crushed red pepper flakes while cooking the garlic to give it a little kick.
- Cheese variations: Experiment with gouda or fontina for a different melt and flavor profile-your taste buds will thank you.
- Gluten-free: Use gluten-free flour and pasta to make it accessible for everyone around your table.
How to Make Tuscan Chicken Mac and Cheese Recipe
Step 1: Season and Cook the Chicken
Start by mixing your salt, black pepper, onion powder, paprika, and dried parsley and split them evenly. Sprinkle half on one side of the chicken breasts, flip, then use the rest on the other side. This seasoning combo gives the chicken a beautiful flavor crust. Heat olive oil over medium-high heat in a large skillet, then add the chicken breasts. Cook each side for about 4-5 minutes until a lovely golden brown develops. Once cooked through, remove the chicken from the pan, cover it with foil, and let it rest for 5 minutes. When it s cool enough to handle, slice the chicken into quarter-inch strips and set aside, keeping it warm.
Step 2: Build the Flavor Base
In the same skillet (no need to clean it – all those delicious chicken bits add flavor), melt the butter over medium heat. Toss in the diced onion and minced garlic, sautéing for 2-3 minutes until the onions become translucent and fragrant. Next, add the sun-dried tomatoes, cooking for another couple of minutes; their intensified sweetness pairs so well here.
Step 3: Make the Creamy Sauce
Sprinkle in the all-purpose flour and stir it constantly so it s fully incorporated and cooks out the raw flour taste-this should take about 1 minute. Slowly whisk in the chicken broth and half and half, then sprinkle in the dried Italian seasoning. Stir everything together and bring the sauce to a low simmer, letting it thicken and bubble gently before moving on.
Step 4: Cook the Pasta and Add Veggies
Add the uncooked elbow macaroni straight into the sauce and bring back to a simmer. Reduce the heat to medium-low and cook for about 10 minutes, stirring occasionally so the pasta cooks evenly and absorbs the creamy sauce. When the pasta is just about perfectly al dente, stir in the baby spinach leaves. Keep stirring until the spinach wilts down and shrinks by roughly two-thirds, blending into that gorgeous sauce.
Step 5: Melt in the Cheeses and Finish with Chicken
Lower the heat to the lowest setting and add your Parmesan, mozzarella, and cheddar cheese. Stir gently and patiently until all the cheese melts completely into the sauce, creating that irresistibly creamy, stringy texture. Finally, fold in the sliced chicken and cook just long enough to warm it through without drying it out. Finish off by scattering fresh chopped Italian parsley over the top for a burst of color and freshness. Serve immediately, and enjoy every comforting, cheesy forkful.
Pro Tips for Making Tuscan Chicken Mac and Cheese Recipe
- Even Cooking: Pat your chicken dry before seasoning to get that nice golden crust every time.
- Sauce Consistency: Don t rush when adding flour; cook it until it s bubbly to avoid a floury taste.
- Pasta Perfect: Stir the macaroni occasionally while cooking in the sauce to prevent sticking and ensure even tenderness.
- Cheese Blend: Using a mix of Parmesan, mozzarella, and cheddar balances sharpness and meltability for that perfect gooey texture.
How to Serve Tuscan Chicken Mac and Cheese Recipe
Garnishes
I love to finish mine with a sprinkle of fresh Italian parsley because it adds a pretty green pop and a little herbal brightness that cuts through the richness. Sometimes I toss on a few thin slices of sun-dried tomatoes or even a light drizzle of good olive oil to give it a gloss that looks amazing on the plate.
Side Dishes
Since this dish is pretty rich and filling, I usually go for a simple green salad with lemon vinaigrette or some roasted seasonal veggies to keep things fresh and balanced. Garlic bread or a crusty baguette also makes for a perfect companion to sop up every bit of that luscious cheese sauce.
Creative Ways to Present
For bigger gatherings, I tried serving this Tuscan Chicken Mac and Cheese Recipe in individual ramekins topped with a little extra cheese and popped under the broiler until bubbly and golden. It feels so elegant and makes every guest feel special. Another time, I layered it in a casserole dish topped with toasted breadcrumbs for a crispy finish that my family adored!
Make Ahead and Storage
Storing Leftovers
After dinner, I usually transfer leftovers to an airtight container and keep it in the fridge-it lasts well for about 3 days. Make sure the mac and cheese cools fully before sealing to prevent condensation that can make it soggy.
Freezing
I’ve frozen this recipe once or twice, usually before adding the fresh parsley. Wrap it tightly and use within 2 months for best quality. Just know the texture of the pasta might be a bit softer after freezing, but the flavor still holds beautifully.
Reheating
To reheat, I recommend warming it gently in a skillet over low heat with a splash of milk or broth to bring back creaminess. Microwaving works too but stirring halfway through helps avoid hot spots or dryness.
FAQs
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Can I use a different type of pasta for Tuscan Chicken Mac and Cheese Recipe?
Absolutely! While elbow macaroni is traditional and holds the sauce well, you can use shells, cavatappi, or penne. Just adjust cooking times accordingly and keep stirring so the pasta cooks evenly in the sauce.
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Is this recipe suitable for meal prep?
Yes, this Tuscan Chicken Mac and Cheese Recipe keeps well for several days in the fridge. It’s perfect for meal prep, just remember to reheat gently to keep the sauce creamy and avoid drying out the chicken.
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Can I make this recipe dairy-free?
For a dairy-free twist, substitute the butter with a plant-based alternative, use dairy-free milk like oat or almond milk, and swap cheese for vegan cheese options. The texture and flavor will be slightly different but still tasty!
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How do I avoid mushy pasta in this recipe?
Cooking the pasta directly in the sauce can be tricky. Keep an eye on the countdown and taste frequently to pull it al dente. Stir often to prevent sticking and stop cooking as soon as the pasta is tender but still has a slight bite.
Final Thoughts
I really hope you give this Tuscan Chicken Mac and Cheese Recipe a try because it s one of those recipes that brings serious comfort with a punch of gourmet flavor. Every time I make it, I m reminded how simple ingredients can come together to create something truly special that my family can t get enough of. If you re after a creamy, satisfying dish with a touch of Italy, this will feel like a warm hug on your plate.
Print
Tuscan Chicken Mac and Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Tuscan Chicken Mac and Cheese is a creamy, comforting dish blending tender seasoned chicken breasts with a rich cheese sauce, sun-dried tomatoes, and fresh spinach, all tossed with al dente elbow macaroni. This Italian-inspired pasta bake brings hearty flavors with a velvety texture for a perfect weeknight dinner or cozy meal.
Ingredients
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 the chicken: Use half of the salt, black pepper, paprika, onion powder, and dried parsley to season one side of the chicken breasts. Flip and season the other side with the remaining spices evenly.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove from skillet, cover with foil, and rest for 5 minutes. Then slice into ¼ inch strips and keep covered.
- Sauté aromatics: In the same skillet, melt butter over medium heat. Add diced onion and minced garlic; sauté for 2-3 minutes until onions are translucent, stirring occasionally.
- Add sun-dried tomatoes: Stir in the sliced sun-dried tomatoes and cook for another 2 minutes, stirring occasionally to combine the flavors.
- Create roux and add liquids: Sprinkle flour over the mixture and stir to incorporate fully. Cook for 1 minute. Gradually whisk in chicken broth, half and half, and dried Italian seasoning. Stir well and bring to a low simmer.
- Cook macaroni: Add uncooked elbow macaroni to the sauce, stirring occasionally. Bring to a simmer then reduce heat to medium-low. Cook for about 10 minutes until macaroni is al dente, stirring occasionally to prevent sticking.
- Add spinach: Stir in baby spinach leaves and cook until wilted and reduced by approximately two-thirds, stirring continuously to blend evenly.
- Melt cheeses: Lower heat to low. Add Parmesan, mozzarella, and cheddar cheeses to the skillet. Stir thoroughly until all cheeses melt and the sauce becomes creamy and smooth.
- Combine chicken: Add the cooked sliced chicken back into the skillet and stir it gently into the cheesy pasta. Heat through so the chicken is warmed.
- Garnish and serve: Sprinkle freshly chopped Italian parsley on top. Serve immediately while hot and enjoy your hearty Tuscan Chicken Mac and Cheese!
Notes
- Nutrition Disclaimer: All nutritional information provided is an estimate and should only be used as a general guideline. Consult with a certified nutritionist for precise details.
- Use freshly grated cheeses for the best flavor and melting quality.
- If sun-dried tomatoes are packed in oil, drain excess oil before slicing to avoid excess grease.
- For a lower-fat version, substitute half and half with milk or a light cream alternative.
- To make it spicier, add a pinch of red pepper flakes when sautéing the onions and garlic.
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
