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.