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
Units
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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
