Tuscan Chicken Mac and Cheese
This Tuscan Chicken Mac and Cheese is a simple, one pot dinner that’s packed with creamy deliciousness. Tender, juicy chicken is tossed in a silky cheese sauce that’s loaded with pasta, sun-dried tomatoes, and spinach!
Try this Lemon Parmesan Pasta, Chicken Marsala Pasta, or Chicken & Asparagus Orzo for your next meal!
I’m bringing you another mac and cheese recipe today and I couldn’t be more excited!
Creamy mac and cheese is one of the best comfort foods out there, and I’m sure you agree. This stove top mac and cheese is one of my most popular recipes around, along with this Instant Pot creamy mac and cheese and garlic parmesan mac and cheese.
This Tuscan mac and cheese is made in just one pan and is ready in 35 minutes.
Chicken is seasoned with flavorful spices and then cooked until golden and juicy. And the pasta is tossed in a silky loaded with sun-dried tomatoes and fresh spinach.
It’s a spin on this creamy Tuscan chicken and is so flavorful.
Why You’ll Love This Recipe:
- Easy to prepare: boil the pasta; chop the chicken and sun-dried tomatoes, and everything else is ready in a flash.
- Made in one pan: except for cooking the pasta in a separate pot, everything else in made in just one skillet.
- Ready in 35 minutes: if you’re short on time or don’t feel like standing over a hot stove, this Tuscan pasta recipe hits the spot.
- Makes tasty leftovers: simply reheat in the microwave or on the stove top for a quick meal.
Ingredients in Easy Tuscan Chicken Mac and Cheese:
- Chicken: boneless, skinless chicken breasts or thighs work best for this recipe.
- Seasonings: salt, black pepper, garlic powder, onion powder, and paprika.
- Olive oil: for searing the chicken.
For the mac and cheese:
- Dried pasta: such as elbow macaroni, penne, or cavatappi.
- Unsalted butter
- Minced garlic: diced garlic cloves can also be used.
- Sun-dried tomatoes: these usually come in a jar packed in olive oil and add a Mediterranean flair to this dish.
- All-purpose flour: to form the roux for the cheese sauce.
- Milk: to create the creamy sauce. I used 2%, but if want the cheese sauce extra creamy, replace it with half-and-half, whole milk, or heavy cream.
- Seasonings: Italian seasoning; garlic powder; paprika; salt and pepper.
- Cheese: shredded Mozzarella and grated Parmesan cheese make the best sauce.
How to Make:
- Season and cook chicken: sprinkle seasonings on all sides of chicken and add to a hot, large skillet with some olive oil. Sear and cook the chicken over medium-high heat until golden brown, then remove to a separate plate and set aside.
- Cook the pasta: while the chicken is cooking, cook the pasta until al dente, then drain and set aside.
- Make the Tuscan sauce: in the same skillet that was used to cook the chicken, add some butter and melt over medium heat. Stir in the minced garlic and chopped tomatoes and scrape the bottom of the pan to remove any browned bits.
- Form a roux: whisk in flour to form and roux and cook for 1-2 minutes. Slowly whisk in milk and stir in seasonings. Cook until the sauce thickens slightly and bubbles.
- Add the cheese: stir in mozzarella and Parmesan cheese until smooth and then remove from heat. Add spinach and stir until wilted and combined. Add chicken back to skillet, stir, and serve immediately.
How to Store:
Leftover chicken pasta will last in an airtight container in the refrigerator for up to four days.
To reheat: warm in the microwave for 1-2 minutes, or until warmed through. To reheat on the stove, place in a skillet and add 1-2 tablespoons of milk to thin pasta out (if needed) and warm over medium heat.
To freeze: placed cooled chicken and pasta in a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
What to Serve with Easy Chicken and Macaroni:
This meal is delicious on its own, but here are some of my favorite sides to go along with it:
- Cheesy garlic bread
- Vegetables: garlic parmesan carrots, garlic lemon broccoli, herb roasted potatoes, or baked parmesan garlic mushrooms are a few staples in my house.
- A green salad
Recipe Variations:
- Use a different type of chicken: shredded chicken, boneless chicken thighs, chicken tenders, or bbq chicken would make a tasty swap.
- Swap the chicken: instead of using chicken breasts, cubed beef, Italian sausage, ground turkey, or salmon would be just as delicious.
- Add more veggies: in place of or in addition to spinach and sun-dried tomatoes, chopped asparagus, mushrooms, or green beans would give this dish extra flavor.
- Switch the cheeses: in place of or in addition to mozzarella cheese, sharp cheddar cheese, gouda, or pepper jack would work well.
- Make it vegetarian: leave out the chicken and make as is or replace it with white beans or tofu.
Tips for Making the Best Tuscan Chicken Mac and Cheese:
- Cut the chicken into bite-sized pieces that are equal in size: this will help the chicken cook evenly.
- Be sure to drain the sun-dried tomatoes: most come packed in olive oil, so be sure to drain before adding to the pasta.
- Grate your own cheese: while it requires a tad more effort, the results are worth it. The cheese sauce will be smooth and silky. Using the pre-shredded bagged version is tasty, but it often results in a cheese sauce that is gloppy and clumpy.
Looking for More Easy Pasta Recipes? I’ve Got You Covered!
- Creamy Sausage and Mushroom Rigatoni
- Garlic Parmesan Gnocchi with Mushrooms
- Creamy Skillet Lasagna
- Buttered Egg Noodles
- Easy Baked Ziti
- One Pan Beef Stroganoff
Tuscan Chicken Mac and Cheese
This Tuscan Chicken Mac and Cheese is a simple, one pot dinner that's packed with creamy deliciousness. Tender, juicy chicken is tossed in a silky cheese sauce that's loaded with pasta, sun-dried tomatoes, and spinach!
Ingredients
Chicken:
- 2-3 boneless, skinless chicken breasts, (cut into bite-sized pieces)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika, (regular paprika will also work)
- 2 tablespoons olive oil
Mac and Cheese:
- 10 ounces dried pasta, (such as elbow macaroni)
- 2 tablespoons unsalted butter
- 3 teaspoons minced garlic
- 1 (6.5 ounce) jar of sundried tomatoes, (drained and chopped)
- 2 tablespoons all-purpose flour
- 2 cups milk, (I used 2%)
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1½ cups shredded mozzarella cheese, (see note below)
- ¼ cup grated Parmesan cheese
- 2 cups fresh baby spinach
Instructions
Chicken:
- In a large skillet, heat olive oil over medium heat. Season chicken on both sides with salt, pepper, garlic powder, onion powder, and paprika.
- Place chicken pieces into hot skillet and sear and cook until golden brown and cooked through, about 4-6 minutes per side. Remove to a separate plate and cover with foil to keep warm.
Mac and Cheese:
- While chicken is cooking, cook pasta until al dente according to package directions. Drain and set aside.
- In the same skillet as the chicken was in, melt butter over medium heat. Stir in garlic and chopped tomatoes, scraping the bottom of the pan to remove any browned bits. Cook for 2 minutes.
- Whisk in flour to form a roux and cook for 1-2 minutes, whisking frequently. Slowly whisk in milk and add garlic powder, paprika, onion powder, salt and pepper. Cook until the sauce thickens slightly and bubbles, about 4-5 minutes.
- Stir in mozzarella and Parmesan cheeses until smooth and remove from heat. If cheese mixture is too thick, add 1-2 tablespoons of milk. Add pasta and spinach and stir until combined and wilted. Add chicken back to skillet and stir. Serve immediately.
Notes
- For best results: shred a block of mozzarella and parmesan cheeses instead of using the pre-shredded kind. While it will still taste delicious with the bagged kind, the cheese will melt better and be less gloppy if you shred your own block.
- Leftovers will last in an airtight container in the refrigerator for up to four days.
- To freeze: store cooled mac and cheese in a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.
