This creamy Tuscan chicken mac and cheese is a yummy twist on a classic dish! It features tender chicken, cheesy goodness, and colorful veggies like spinach and sun-dried tomatoes.
I love how comforting this dish is, especially on chilly nights. Just cook everything together, and within no time, you have a delicious meal that warms your heart. Perfect for family dinners!
Key Ingredients & Substitutions
Elbow Macaroni: This pasta is classic for mac and cheese! If you want a change, use shells or fusilli, as they hold cheese sauce nicely.
Chicken Breast: Rotisserie chicken is a great shortcut! It’s pre-cooked and packed with flavor. You can also use cooked turkey or tofu for a vegetarian option.
Mozzarella Cheese: I love mozzarella for its meltiness! If you’re looking for a stronger flavor, try using a combination of cheddar or provolone.
Sun-Dried Tomatoes: They add a delicious tanginess! If you can’t find them, consider fresh cherry tomatoes sautéed in the butter for a different, fresh taste.
Spinach: Fresh spinach is best for this dish. If it’s not available, you can use frozen spinach—just make sure to thaw and drain it first!
How Do I Make Sure my Cheese Sauce is Smooth?
The cheese sauce can be tricky, so here are some tips to keep it creamy. First, when you add the flour to the butter and vegetables, cook it briefly to eliminate that raw taste. This step helps thicken the sauce.
- Slowly whisk in the milk to avoid lumps—this is key!
- Keep the heat on medium to let the sauce thicken gently without burning.
- Once thickened, add cheese a little at a time, stirring continuously to ensure it melts evenly.
With these steps, you’ll have a creamy cheese sauce every time!
How to Make Easy Tuscan Chicken Mac and Cheese
Ingredients You’ll Need:
Pasta:
- 8 oz elbow macaroni pasta
For the Chicken:
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breast, diced
- Salt and pepper, to taste
Vegetables:
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach leaves
Cheese & Sauce:
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 2 cups milk (whole or 2%)
- 1 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp dried Italian seasoning
Optional:
- 1/4 cup chopped fresh parsley (for garnish)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping ingredients, 20 minutes cooking, and then it’s ready to serve! It’s a quick and satisfying meal for busy evenings.
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by boiling water in a large pot. Add the elbow macaroni and cook it according to package instructions until al dente, meaning it’s still slightly firm when bitten. Once cooked, drain the pasta and set it aside.
2. Searing The Chicken:
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the diced chicken with salt and pepper, then add it to the skillet. Cook until the chicken is browned and cooked through, which should take about 5-7 minutes. Once done, remove it from the skillet and set it aside on a plate.
3. Cooking the Vegetables:
In the same skillet, add the sliced mushrooms. Sauté them for about 4-5 minutes until they are softened and golden brown. Then, stir in the minced garlic and the chopped sun-dried tomatoes. Cook everything together for another 1-2 minutes until you can smell the garlic. Yum!
4. Making the Sauce:
Now it’s time for the creamy goodness! Lower the heat to medium, and add the butter to the skillet, letting it melt. Sprinkle the flour over the veggies, and stir well to combine. Cook this for about a minute to remove the raw flour taste.
5. Bringing it All Together:
Slowly pour in the milk while whisking continuously. This prevents any lumps from forming. Keep whisking and cooking until the sauce starts to thicken, around 3-5 minutes. It should be nice and creamy!
6. Adding the Cheeses:
Next, stir in the Italian seasoning, shredded mozzarella cheese, and grated Parmesan cheese. Keep stirring until everything is melted and smooth.
7. Combining Everything:
Return the cooked chicken to the skillet along with the drained macaroni and the fresh spinach. Gently stir everything together, allowing the spinach to wilt from the heat.
8. Final Touches:
Give your dish a taste, and adjust the seasoning with more salt and pepper if needed. Serve warm, garnishing with extra Parmesan cheese and chopped parsley, if you like. Enjoy your delightful Tuscan chicken mac and cheese!
This creamy and comforting meal filled with tender chicken, earthy mushrooms, bright spinach, and zesty sun-dried tomatoes is sure to become a family favorite!
Frequently Asked Questions (FAQ) about Easy Tuscan Chicken Mac and Cheese
Can I Use a Different Type of Pasta?
Absolutely! While elbow macaroni is traditional, you can substitute it with other pasta shapes like penne, shells, or even gluten-free options. Just adjust the cooking time as needed based on the pasta type you choose.
How Can I Make This Recipe Vegetarian?
To make this dish vegetarian, simply omit the chicken and use vegetable broth instead of milk for a richer flavor. You can also add more veggies like bell peppers, zucchini, or artichokes for added texture and nutrition!
Can I Store Leftovers?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet or microwave. If the sauce thickens, add a splash of milk to help restore its creamy consistency.
What Can I Serve Alongside This Dish?
This hearty mac and cheese pairs wonderfully with a simple green salad or garlic bread. You can also serve it alongside roasted vegetables for a complete meal filled with color and flavor!
