Gourmet Mac & Cheese with Tuscan Chicken
Dinner, Pasta

Tuscan Chicken Mac and Cheese

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No extra pots or pans to wash up, and minimal work with simple ingredients. It will be hard to go back to regular Mac and Cheese after this! Here’s the thing: garlic + sun dried tomatoes + parmesan cheese + mozzarella cheese + spinach + creamy sauce + topped with pan seared chicken = SO MUCH FLAVOUR in this ONE POT Tuscan Chicken Mac And Cheese!

Tuscan Chicken Mac and Cheese

0 from 0 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6
Calories 590 kcal

Ingredients
  

Chicken

  • 2 skinless, boneless chicken breasts
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp dried parsley

Mac and Cheese

  • 2 tbsp unsalted butter
  • 1 medium yellow onion (diced)
  • 8 ounces jarred sun-dried tomatoes (cut into strips)
  • 3 tbsp all-purpose flour
  • cups chicken broth (divided)
  • cups half and half (divided)
  • 2 tsp dried Italian seasoning
  • 16 ounces elbow macaroni (uncooked)
  • 4 cups baby spinach leaves
  • ¾ cup Parmesan cheese (finely grated)
  • ¾ cup mozzarella cheese (grated)
  • ¾ cup cheddar cheese (grated)
  • 2 tbsp fresh Italian parsley (chopped)

Nutrition

Calories: 590kcalCarbohydrates: 51gProtein: 33gFat: 26gSaturated Fat: 11gCholesterol: 80mgSodium: 950mgPotassium: 1318mgFiber: 4gSugar: 8gVitamin A: 2735IUVitamin C: 58mgIron: 3mg
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Details

Servings

6 servings

Prep time

10

Cooking time

30

Ingredients

  • 2 large skinless boneless chicken breasts pounded to 1-inch thickness

  • 1 tablespoon oil, divided (use olive or canola oil)

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon paprika (sweet or smokey)

  • 1/2 teaspoon dried parsley

  • 2 tablespoons butter

  • 1 small yellow onion chopped

  • 4 cloves garlic finely diced

  • 8 oz jarred sun dried tomato strips in oil (save 2 tablespoons of oil and drain the rest)

  • 3 level tablespoons flour

  • 2 cups chicken broth

  • 3 3/4 cups half and half (healthier option milk)

  • 2 teaspoons dried Italian herbs

  • 16 ounces (453g) elbow macaroni uncooked (4 cups!)

  • 4 cups baby spinach leaves

  • 3/4 cup fresh grated Parmesan cheese

  • 3/4 cup mozzarella cheese shredded

  • 3/4 cup grated cheese Cheddar or Gruyere

  • 2 tablespoons fresh parsley chopped

Directions

  • Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
  • To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
  • Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavor as possible.
  • Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to). 
  • Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 – 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted. 
  • Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. 
  • Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

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