Tuscan Chicken Mac And Cheese (One Pot, Stove Top)

Tuscan Chicken Mac and Cheese is your new weeknight hero! Made in just one pot on the stovetop, it's ready in under 30 minutes with simple ingredients and minimal cleanup. Creamy, cheesy, and packed with tender chicken, this recipe is the definition of comfort food with a gourmet twist. That same cozy, baked-dish appeal carries over beautifully to a golden sweet potato hash brown casserole when you're planning breakfast or brunch. Once you try this, plain mac and cheese won't stand a chance!

What Sets These Mac And Cheese Apart?

When it comes to Tuscan Chicken Mac and Cheeseit's all about combining comfort food with bold, indulgent flavors. After the success of our Garlic Parmesan Mac and Cheeseso many of you wanted a new take on this classic with moremore flavor, more personality, and more to love. That's when the idea of blending it with our fan-favorite Tuscan sauce hit us.

This recipe isn't your traditional Tuscan cuisine (no need to call the food police!), but it's inspired by the flavors you can't get enough of, think creamy, garlicky sauce with sun-dried tomatoes and spinach, all brought together in one irresistible dish. It's the good mash-up of indulgence and simplicity, tailored to make your weeknights a little more extraordinary.

Tuscan Chicken Mac And Cheese: Key Ingredients

The secret to this Tuscan Chicken Mac and Cheese lies in its standout ingredients. Seared chicken, sun-dried tomatoes, and a trio of cheeses create bold, unforgettable flavors. Simple ingredients, extraordinary results!

• Chicken: Opt for boneless, skinless chicken thighs if you prefer a richer flavor and juicier texture, or go with breasts for a leaner option. Choose fresh, high-quality cuts with a pink hue and no strong odors to elevate the overall taste of the dish.
• Sun-Dried Tomatoes: Look for oil-packed sun-dried tomatoes as they retain moisture and flavor. The infused oil from the jar adds good richness, don't skip it! Always check for a vibrant red color and tender texture.
• Cheese Trio: Use freshly grated Parmesan, mozzarella, and cheddar for maximum melt and flavor – this chicken parmesan (parmigiana) truly takes it to the next level. Pre-grated options often lack the same creamy consistency due to added anti-clumping agents. Quality cheese truly makes all the difference.

*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.

Additions And Substitution

When it comes to this Tuscan-Inspired Creamy Chicken and Pasta versatility is everything. Missing an ingredient? Don't stress, simple swaps and substitutions will still deliver that creamy, indulgent goodness you're craving!

• Vegetables: Sautéed mushrooms add an earthy richness, while zucchini or diced eggplant lend a hint of sweetness and a boost of veggies. Fire-roasted peppers are good for a vibrant touch and smoky flavor, seamlessly complementing the creamy sauce.
• Other Protein: For a delightful twist, replace chicken with thinly sliced pork tenderloin, which pairs beautifully with the Tuscan-inspired flavors. Alternatively, stick with chicken thighs for a more indulgent, flavorful option that keeps the dish hearty and satisfying or feel free to experiment with other variations, such as in this Ground Beef Chili Mac And Cheese.

Making Tuscan Chicken Mac and Cheese: Step-By-Step

Let's get started! With just a few easy steps, you'll have creamy, flavorful Tuscan Chicken Mac and Cheese ready to wow your taste buds. Let's jump right in and bring this comfort dish to life!

1. Season the Chicken: Coat the chicken with salt, pepper, paprika, dried parsley, and 2 teaspoons of oil. Heat the remaining oil in a large pan over medium-high heat.

1. Cook the Chicken: Sear the chicken on both sides until golden brown and cooked through. Transfer to a warm plate, tent with foil, and set aside.

1. Sauté Aromatics: Add butter to the same pan and fry the onion and garlic until the onion is soft and transparent. Pour in the white wine and simmer until it reduces slightly.

1. Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes along with 2 tablespoons of their infused oil. Cook briefly to release their flavor into the pan.

1. Create the Sauce: Sprinkle flour into the pan and cook for another minute. Stir in the broth, milk, herbs, salt, and pepper, bringing everything to a gentle simmer.

1. Cook the Pasta: Add the dry macaroni and stir occasionally as it simmers. Reduce heat to medium-low and cook until the sauce thickens and the pasta is al dente, then mix in the spinach until wilted.

1. Add the Cheese: Remove the pot from heat and quickly stir in all the cheese. Adjust the sauce consistency with extra milk if needed, remembering it will thicken as it cools.

1. Combine and Serve: Slice the chicken into strips and stir it into the pasta, including any juices. Garnish with parsley, stir through, and serve immediately!

If you've been cooking with us for a while, you know we love taking classic flavors and giving them a twist, just like this Tuscan-Inspired Creamy Chicken and Pasta! Craving more creamy Tuscan-inspired recipes? Don't miss our Creamy Garlic Butter Tuscan Shrimp Creamy Garlic Butter Tuscan Salmonor the comforting Creamy Tuscan Gnocchi. See the trend here? There's always room for more deliciousness!

Recipe FAQ's

A mix of Parmesan, mozzarella, and cheddar is ideal, but you can experiment with Gruyere, Fontina, or any cheese that melts well and complements the flavors.

Yes, you can use pre-cooked chicken! shred or slice it and add it to the pasta towards the end, just before stirring in the cheese. This ensures it heats through without overcooking.

Absolutely! Use gluten-free pasta and replace the flour with a gluten-free alternative like cornstarch or rice flour to thicken the sauce.

No, feel free to use any short pasta like penne, fusilli, or rigatoni. Just adjust cooking time as needed to ensure the pasta cooks al dente.

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What you need

• 2 large skinless boneless chicken breasts or 4 boneless and skinless chicken thigh fillets, pounded to 1-inch thickness
• 1 pinch salt to season
• 1 pinch pepper to season
• 1/2 teaspoon paprika sweet or smokey
• 1/2 teaspoon dried parsley
• 1 tablespoon oil divided, use olive or canola oil
• 2 tablespoons butter
• 1 yellow onion small, chopped
• 6 cloves garlic finely diced
• 1/3 cup white wine optional – use chicken broth instead if you wish
• 9 oz sun dried tomato strips in oil jarred, reserve 2 tablespoons of oil and drain the rest
• 3 tablespoons flour level tablespoons
• 2 cups chicken broth
• 3 cups milk light cream, or half and half, divided
• 2 teaspoons dried Italian herbs
• 10 ounces elbow macaroni uncooked
• 3 cups baby spinach leaves
• 1 cup parmesan cheese fresh grated
• 3/4 cup mozzarella cheese shredded
• 1/2 cup grated cheese cheddar or Gruyere
• 2 tablespoons fresh parsley chopped

Method

1. 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.
2. 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.
3. 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 flavour as possible.
4. 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 low simmer (lower the heat if you need to).
5. 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.
6. 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.
7. 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!