Creamy and Delicious Tuscan Chicken Mac and Cheese Recipe

If you’re craving comfort food with a gourmet twist, Tuscan chicken mac and cheese is about to become your new favorite dinner. Creamy, cheesy, and packed with rich Italian-inspired flavors, this dish is everything you love about classic mac and cheese—elevated. Keep reading to discover how this indulgent recipe brings together the best of rustic Tuscany and cozy American comfort.

Ingredients

• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 4 cloves garlic minced
• 1 cup sun-dried tomatoes chopped
• 2 cups fresh baby spinach
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 and 1/2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 pound elbow macaroni cooked and drained
• Chopped parsley for garnish

Equipment

• Large skillet or sauté pan
• Large pot for boiling pasta
• Slotted spoon or tongs
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente. Drain and set it aside. I like to drizzle a tiny bit of olive oil over the pasta to prevent sticking as it waits.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. This is where we build flavor, so let the oil get nice and hot before adding anything.
3. Step 3: Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. I like to press the seasoning into the meat gently to really let it stick.
4. Step 4: Carefully add the chicken to the hot skillet. Cook for 6 to 7 minutes per side, or until golden brown and fully cooked through. Transfer the chicken to a plate and let it rest so the juices stay locked inside.
5. Step 5: Using the same skillet, add the minced garlic. Sauté for about 30 seconds, stirring constantly to avoid browning. The moment you catch the aroma, you’re ready for the next step.
6. Step 6: Stir in the chopped sun-dried tomatoes. Let them cook for about a minute to soften and release their oils into the garlic.
7. Step 7: Add the spinach and sauté just until wilted. This usually takes about one to two minutes. Transfer this mixture to a bowl and set it aside. We’ll be using it again shortly.
8. Step 8: In the same skillet, melt the butter over medium heat. When it starts to bubble, whisk in the flour. This creates a roux — a thick paste that forms the base of our luscious cheese sauce.
9. Step 9: Gradually pour in the milk and heavy cream while whisking constantly. Keep stirring for about five minutes until the sauce thickens slightly and coats the back of a spoon.
10. Step 10: Reduce the heat to low, then stir in the shredded mozzarella and grated Parmesan. Stir until melted into a beautifully smooth cheese sauce. Taste and adjust seasoning if needed.
11. Step 11: Dice the rested chicken into bite-sized pieces. Return it to the skillet along with the tomato and spinach mixture.
12. Step 12: Fold in the cooked pasta. Toss everything gently to combine, making sure each piece of macaroni is coated with that creamy sauce.
13. Step 13: Give it a final 2 to 3 minutes on low heat to warm everything through.
14. Step 14: Just before serving, sprinkle with fresh chopped parsley for a pop of color and brightness.

Nutrition per serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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