This creamy Tuscan chicken mac and cheese is a dream come true! With tender chicken, sun-dried tomatoes, and plenty of cheesy goodness, it’s a comforting dish that warms your heart.
Who doesn’t love a bowl of cheesy pasta? I always find myself going back for seconds! 🍝 Plus, it’s super easy to whip up for a busy weeknight dinner—can’t beat that!
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape is perfect for holding the creamy sauce. You can swap it for other shapes like shells or penne if you like!
Chicken: I prefer boneless, skinless chicken breasts for their lean texture. You can substitute with cooked rotisserie chicken to save time or even use turkey if that’s what you have.
Spinach: Fresh spinach adds vibrant color and nutrients. If fresh isn’t available, you could use frozen spinach—just thaw and squeeze out extra water before adding.
Sun-Dried Tomatoes: These add a burst of flavor. If you can’t find them, roasted red peppers can be a nice alternative, but they will change the flavor slightly.
Mushrooms: I love using button mushrooms for their mild flavor and texture. Feel free to swap in any type of mushroom, like cremini or even a mix for added depth!
How Do You Make a Creamy Cheese Sauce?
Creating a smooth and creamy cheese sauce is key for this dish. Here’s the method to ensure your sauce turns out perfectly!
- Start by sautéing garlic and mushrooms, which gives the sauce a rich base.
- When adding milk, use medium heat to prevent it from scorching. Stir in the cream cheese until fully melted.
- Gradually add the mozzarella and Parmesan, stirring continuously. This helps incorporate the cheese into the sauce without clumps.
- If the sauce is too thick, add a splash of milk until it reaches your desired consistency.
Easy Tuscan Chicken Mac and Cheese
Ingredients You’ll Need:
- 2 cups elbow macaroni pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup fresh spinach leaves
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups whole milk
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons cream cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Estimate:
This delicious Tuscan chicken mac and cheese takes about 30 minutes to prepare. You’ll spend about 10 minutes cooking the pasta and chicken, then another 20 minutes combining everything and allowing it to cook together for the ultimate creamy texture!
Step-by-Step Instructions:
1. Cook the Macaroni:
First, in a pot of boiling salted water, cook the elbow macaroni according to package instructions until it’s al dente. Drain the pasta and set it aside to keep warm.
2. Sauté the Chicken:
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the bite-sized pieces of chicken and cook until they turn golden brown and are cooked through, about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside.
3. Sauté the Veggies:
In the same skillet, add the minced garlic and sliced mushrooms. Sauté them for about 3-4 minutes until the mushrooms are tender and the garlic is fragrant. This will add a lovely depth of flavor to your dish!
4. Add Sun-Dried Tomatoes:
Next, stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes. The tomatoes will add a burst of flavor that complements the chicken beautifully.
5. Make the Cheese Sauce:
Reduce the heat to medium and pour in the whole milk. Add the cream cheese and stir until it melts and combines with the milk, creating a rich sauce. Gradually mix in the shredded mozzarella and grated Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
6. Season the Sauce:
Once the cheese is melted and the sauce is ready, toss in the Italian seasoning, and season with salt and pepper to taste. Adjust the seasoning to your liking!
7. Combine Everything:
Return the previously cooked chicken to the skillet, along with the fresh spinach leaves and the drained macaroni. Gently toss everything together in the cheese sauce until the spinach wilts and everything is well-coated and heated through, about 2-3 minutes.
8. Serve and Enjoy:
Remove from heat, garnish with extra grated Parmesan cheese and freshly chopped parsley. Serve your creamy Tuscan chicken mac and cheese warm, and enjoy every delicious bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking! The best methods are to thaw it overnight in the fridge or use a quick method by sealing it in a plastic bag and submerging it in cold water. Once thawed, follow the recipe as usual.
How Can I Make This Dish Vegetarian?
To make this dish vegetarian, simply omit the chicken and replace it with protein-rich alternatives like cooked lentils, chickpeas, or sautéed tofu. You can also boost the veggie content with more spinach, bell peppers, or zucchini.
Can I Prepare This Dish in Advance?
Absolutely! You can make the mac and cheese up to two days in advance. Just cook everything as instructed, then allow it to cool before storing in an airtight container in the fridge. To reheat, warm it gently on the stovetop, adding a splash of milk if it seems dry.
What Is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or warm it in a skillet on low heat, stirring occasionally until heated through. If it’s too thick, add a little milk to help loosen it!
