This Easy Tuscan Chicken Mac and Cheese is creamy, cheesy goodness in a bowl! It has juicy chicken, flavorful sun-dried tomatoes, and a sprinkle of spinach for a pop of color.
It’s a win-win for dinner! Who doesn’t love mac and cheese? I love adding a touch of Italian flair with those sun-dried tomatoes. It’s comforting and delicious—perfect for any night!
Key Ingredients & Substitutions
Pasta: Elbow macaroni is classic, but you can use other pasta shapes like shells or rotini, which hold the cheese sauce well. If gluten-free is your goal, try gluten-free pasta, which works just as nicely.
Chicken: I prefer boneless, skinless chicken breast for its lean meat. You can also use rotisserie chicken for ease or substitute with turkey or even chickpeas for a meat-free option.
Mushrooms: Sliced mushrooms add a nice earthy flavor. If you’re not a fan, you can replace them with bell peppers or zucchini for a different taste. Fresh herbs work well too!
Cheese: Mozzarella creates a creamy base, while Parmesan adds a sharp kick. If you want something different, consider using provolone or an Italian blend cheese. Vegan cheese alternatives can work if you’re dairy-free!
How Can I Make Sure My Sauce is Creamy and Smooth?
The key to a creamy cheese sauce is cooking the flour properly. After adding the flour to the mushroom mixture, stir it for about a minute to avoid a raw taste. Then, whisk in your milk and cream slowly, mixing continuously to prevent lumps.
- Use medium heat to keep the sauce from burning.
- Keep stirring as it thickens for a smooth finish.
- If your sauce is too thick, add a splash of milk until you get your desired consistency.
Easy Tuscan Chicken Mac and Cheese
Ingredients You’ll Need:
- Pasta: 8 ounces elbow macaroni pasta
- Oil: 2 tablespoons olive oil
- Chicken: 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
- Mushrooms: 1 cup mushrooms, sliced
- Garlic: 3 cloves garlic, minced
- Sun-Dried Tomatoes: 1/3 cup, chopped (preferably oil-packed)
- Spinach: 2 cups fresh baby spinach leaves
- Flour: 3 tablespoons all-purpose flour
- Milk: 2 cups whole milk
- Heavy Cream: 1/2 cup
- Cheese: 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, plus extra for topping
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to make! You’ll spend a good 10 minutes boiling the pasta and prepping the rest, then about 20 minutes cooking everything together. It’s a quick and easy way to enjoy a comforting meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the elbow macaroni according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once done, drain the pasta and set it aside for later.
2. Cook the Chicken:
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. While it heats, season your chicken pieces with salt and pepper. Once the oil is hot, add the chicken to the skillet. Cook for about 5-7 minutes or until your chicken is golden and cooked through. Remove the chicken from the skillet and set it aside.
3. Sauté the Veggies:
In the same skillet, drop in the sliced mushrooms and sauté them for about 3-4 minutes until they soften. Then, add the minced garlic and sun-dried tomatoes. Cook for another 1-2 minutes until everything smells delicious!
4. Make the Sauce:
Now, it’s time to thicken things up! Reduce the heat to medium and sprinkle the flour over your mushroom mixture. Stir constantly for about a minute to cook out that raw flour taste.
5. Whisk in the Dairy:
Gradually add the milk and heavy cream while whisking continuously. Keep stirring until the sauce thickens, which should take around 3-5 minutes. You want it nice and creamy!
6. Add the Cheese:
Stir in the shredded mozzarella, grated Parmesan, and Italian seasoning. Keep mixing until the cheeses melt and the sauce is wonderfully smooth. Taste and add extra salt and pepper if needed.
7. Combine It All:
Add the cooked chicken, drained macaroni, and baby spinach into the sauce. Toss everything gently until the spinach wilts slightly and everything is covered in that cheesy goodness!
8. Serve and Enjoy:
Dish out your Tuscan Chicken Mac and Cheese while it’s hot. Sprinkle extra grated Parmesan and chopped parsley on top if you like. Enjoy this wonderful meal with family or friends!
Frequently Asked Questions
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is traditional, you can swap it for shells, rotini, or any pasta shape you prefer. Just make sure to adjust the cooking time based on the pasta you choose.
What If I Don’t Have Heavy Cream?
No problem! If you don’t have heavy cream on hand, you can replace it with additional whole milk. The sauce will still be creamy, but using a bit of sour cream or Greek yogurt can also add richness if you want a slight tang.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over medium heat, adding a splash of milk if the sauce thickens too much.
Can This Recipe Be Made Vegetarian?
Yes! Simply omit the chicken and substitute it with vegetables like bell peppers, zucchini, or broccoli. You can also add plant-based proteins like chickpeas or tofu for extra nutrition.
