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.
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: 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
