Tuscan Chicken Mac and Cheese Recipe

If you love creamy, comforting dishes with a fresh twist, you re going to adore this Tuscan Chicken Mac and Cheese Recipe. It s one of those meals that feels like a warm hug on a plate-loaded with tender chicken, sun-dried tomatoes, and three kinds of melty cheese all mingling with perfectly cooked macaroni. I absolutely love how the baby spinach sneaks in some greens without stealing the show and how the Italian seasonings give it that rustic, vibrant flavor you expect from Tuscan cooking.

Whether you’re making it for a cozy weeknight dinner or feeding a hungry crowd, this Tuscan Chicken Mac and Cheese Recipe works beautifully. I remember the first time I tried combining sun-dried tomatoes with mac and cheese-it completely elevated the dish, and my family still asks for it on repeat. Trust me, once you try this, you ll find it s a fantastic way to jazz up traditional mac and cheese with a Mediterranean flair.

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Ingredients You’ll Need

Every ingredient in this Tuscan Chicken Mac and Cheese Recipe was chosen to build layers of flavor and texture. Using quality cheeses and fresh chicken will really make your dish shine, so I always recommend grabbing the best you can find. Also, don t skip the sun-dried tomatoes-they re a game changer here.

• Chicken breasts: Skinless and boneless, they cook evenly and remain tender.
• Olive oil: Adds subtle fruitiness and helps brown the chicken nicely.
• Salt, black pepper, onion powder, paprika, dried parsley: Simple spices that pack tons of flavor into your chicken.
• Unsalted butter: The foundation of a smooth, rich sauce.
• Yellow onion: Diced for sweetness and depth.
• Garlic: Minced fresh garlic to brighten the whole dish.
• Sun-dried tomatoes: Thin strips for that signature tang and chewiness.
• All-purpose flour: To thicken the creamy sauce perfectly.
• Chicken broth: Adds savory depth and helps cook the pasta in the sauce.
• Half and half: Keeps everything creamy without being too heavy.
• Dried Italian seasoning: The herbs essential for that Tuscan vibe.
• Elbow macaroni: Classic pasta shape that holds the cheesy sauce beautifully.
• Baby spinach leaves: Adds color, nutrients, and a mild earthy flavor.
• Parmesan, mozzarella, cheddar cheese: A perfectly balanced cheese trio for meltiness, flavor, and richness.
• Fresh Italian parsley: Chopped for a fresh finish and bright note on top.

Variations

One of the things I love about this Tuscan Chicken Mac and Cheese Recipe is how flexible it is-feel free to make it your own! I often switch up the greens or cheeses depending on what I have on hand, and it always turns out satisfying.

• Spinach Swap: I ve used kale or arugula in place of spinach for a slightly different texture and flavor, which adds a nice twist.
• Cheese Choices: Sometimes I add a little fontina or gouda for a smoky or nutty note, adjusting the amount based on what we re craving.
• Spice it Up: Adding a pinch of red pepper flakes or a little smoked paprika gives the dish a subtle kick.
• Make it Vegetarian: Skip the chicken and add mushrooms or roasted veggies-still delicious!

How to Make Tuscan Chicken Mac and Cheese Recipe

Step 1: Season and Sear the Chicken

Start by dividing the seasoning mix in half, then sprinkle one half on one side of the chicken breasts. Flip them over and use the rest to season the other side. I find seasoning both sides evenly really locks in flavor. Heat olive oil over medium-high heat in a large skillet and sear the chicken for 4-5 minutes per side until beautifully golden and cooked through. Once done, remove the chicken, tent it loosely with foil, and let it rest for 5 minutes-this keeps it juicy before you slice it into thin strips.

Step 2: Build Your Flavor Base

Using the same skillet with those tasty brown bits left behind, melt the butter over medium heat. Toss in the diced onion and cook it gently for 2-3 minutes until translucent-this step is key to developing that sweet, mellow flavor. Then, add the minced garlic and cook just until fragrant, about 30 seconds, before stirring in the sun-dried tomatoes. Let them warm for a couple of minutes to release their tangy goodness.

Step 3: Make the Creamy Sauce and Cook the Pasta

Sprinkle the flour over the veggie mixture and stir constantly to form a roux, cooking it for about a minute to remove the raw flour taste. Then slowly whisk in the chicken broth, half and half, and Italian seasoning. Stir until smooth and bring it to a gentle simmer. Now, add the uncooked elbow macaroni directly into the sauce. Stir every few minutes and simmer on medium-low heat for around 10 minutes, or until the pasta is tender but still slightly firm-perfect al dente.

Step 4: Add Greens and Cheese for Ultimate Creaminess

Once your pasta is just right, stir in the baby spinach. Keep stirring until the spinach wilts and reduces by about two-thirds – this not only adds color but balances the richness. Lower the heat to low and sprinkle in your Parmesan, mozzarella, and cheddar cheese. Stir gently but thoroughly until all those cheeses melt into the sauce, creating that dreamy, velvety texture.

Step 5: Combine Chicken and Final Touches

Finally, add back the sliced chicken and stir it in so it warms through without drying out. Taste and adjust seasoning if needed. Just before serving, sprinkle fresh chopped Italian parsley on top to brighten it up. Serve hot and get ready for all those happy Mmm! moments!

How to Serve Tuscan Chicken Mac and Cheese Recipe

Garnishes

I love sprinkling fresh chopped Italian parsley or a little extra Parmesan cheese on top to add a fresh aroma and subtle sharpness. Sometimes, I also like a tiny drizzle of good quality extra virgin olive oil or a pinch of crushed red pepper for that extra little kick. These small touches make it look and taste restaurant-worthy.

Side Dishes

Serving this Tuscan Chicken Mac and Cheese alongside a crisp green salad with a lemon vinaigrette brings balance to the creamy richness. Roasted vegetables like asparagus or Brussels sprouts also pair beautifully and add textures and flavors that complement the dish.

Creative Ways to Present

For a special occasion, I like to serve this mac and cheese in mini oven-safe ramekins and broil the tops for a minute to get a bubbly, golden crust. It’s a fun way to jazz it up and impress guests. Alternatively, serve it family-style in a rustic cast-iron skillet straight to the table for that cozy, inviting vibe.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but the downside is the mac and cheese can thicken quite a bit, so it helps to loosen it up with a splash of milk or broth when reheating.

Freezing

This recipe freezes well, which is great for busy weeks. Just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. When you re ready to enjoy it, thaw overnight in the fridge for best results.

Reheating

I recommend reheating gently on the stovetop over low heat, stirring often and adding a splash of milk or broth if it looks dry. If using a microwave, heat in short bursts and stir frequently to avoid hot spots and to keep the texture creamy.

FAQs

Final Thoughts

This Tuscan Chicken Mac and Cheese Recipe has quickly become one of my go-to comfort meals for a reason-it strikes the perfect balance between indulgence and freshness. I love how it comes together in one pan but tastes like you spent hours perfecting it. Whether you re making it for a busy weeknight or a casual dinner party, I truly think you and your loved ones will enjoy every cheesy, flavorful bite. Give it a try-you won t regret adding this cozy Tuscan twist on mac and cheese to your recipe rotation!

Tuscan Chicken Mac and Cheese Recipe

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• Author: Jasmine
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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Description

A creamy and flavorful Tuscan Chicken Mac and Cheese featuring tender seasoned chicken breasts, sun-dried tomatoes, spinach, and a rich blend of Parmesan, mozzarella, and cheddar cheeses, all combined with perfectly cooked elbow macaroni for a comforting Italian-inspired main dish.

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Ingredients

Units USM Scale 1x2x3x

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

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Instructions

1. Season the chicken: Using half of the salt, black pepper, paprika, onion powder, and dried parsley, season one side of the chicken breasts. Then flip and season the other side with the remaining spices to ensure even flavoring.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet, cover with foil, and let rest for 5 minutes. Slice into 1/4 inch strips and set aside, keeping covered.
3. Sauté onions and garlic: In the same skillet, melt the butter over medium heat. Add the diced onions and minced garlic, sautéing for 2-3 minutes until the onions become translucent and fragrant.
4. Add sun-dried tomatoes: Stir in the sliced sun-dried tomatoes and cook for about 2 minutes, stirring occasionally to blend their flavor into the mix.
5. Create the roux and add liquids: Sprinkle the all-purpose flour into the skillet and stir well until fully incorporated, cooking for 1 minute to eliminate raw flour taste. Gradually whisk in the chicken broth, half and half, and dried Italian seasoning. Stir until smooth and bring the mixture to a low simmer.
6. Cook the macaroni: Add the uncooked elbow macaroni to the sauce, stirring occasionally to prevent sticking. Bring back to a simmer, then reduce heat to medium-low and cook for approximately 10 minutes, or until the macaroni is al dente, stirring from time to time.
7. Wilt the spinach: Add the baby spinach leaves to the skillet and cook, stirring constantly, until the spinach has wilted and reduced by about two-thirds.
8. Add the cheese: Reduce the heat to low and stir in the Parmesan, mozzarella, and cheddar cheeses. Mix continuously until all the cheeses have melted and the sauce is creamy and well combined.
9. Combine chicken and pasta: Fold the sliced, cooked chicken back into the cheesy pasta mixture. Continue cooking gently until the chicken is reheated and everything is heated through.
10. Garnish and serve: Sprinkle fresh chopped Italian parsley over the top and serve immediately to enjoy the rich, comforting flavors of this Tuscan chicken mac and cheese.

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Notes

• Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

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Nutrition

• Serving Size: 1 serving (about 1 1/2 cups)
• Calories: 580
• Sugar: 6g
• Sodium: 720mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 95mg