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Tuscan Chicken Mac and Cheese is your new weeknight hero! Made in just one pot on the stovetop, it’s ready in under 30 minutes with simple ingredients and minimal cleanup. Creamy, cheesy, and packed with tender chicken, this recipe is the definition of comfort food with a gourmet twist. Once you try this, plain mac and cheese won’t stand a chance!
What Sets These Mac And Cheese Apart?
When it comes to Tuscan Chicken Mac and Cheese, it’s all about combining comfort food with bold, indulgent flavors. After the success of our Garlic Parmesan Mac and Cheese, so many of you wanted a new take on this classic with more—more flavor, more personality, and more to love. That’s when the idea of blending it with our fan-favorite Tuscan sauce hit me.
This recipe isn’t your traditional Tuscan cuisine (no need to call the food police!), but it’s inspired by the flavors you can’t get enough of—think creamy, garlicky sauce with sun-dried tomatoes and spinach, all brought together in one irresistible dish. It’s the perfect mash-up of indulgence and simplicity, tailored to make your weeknights a little more extraordinary.
Tuscan Chicken Mac And Cheese: Key Ingredients
The secret to this Tuscan Chicken Mac and Cheese lies in its standout ingredients. Seared chicken, sun-dried tomatoes, and a trio of cheeses create bold, unforgettable flavors. Simple ingredients, extraordinary results!
- Chicken: Opt for boneless, skinless chicken thighs if you prefer a richer flavor and juicier texture, or go with breasts for a leaner option. Choose fresh, high-quality cuts with a pink hue and no strong odors to elevate the overall taste of the dish.
- Sun-Dried Tomatoes: Look for oil-packed sun-dried tomatoes as they retain moisture and flavor. The infused oil from the jar adds incredible richness—don’t skip it! Always check for a vibrant red color and tender texture.
- Cheese Trio: Use freshly grated Parmesan, mozzarella, and cheddar for maximum melt and flavor – this chicken parmesan (parmigiana) truly takes it to the next level. Pre-grated options often lack the same creamy consistency due to added anti-clumping agents. Quality cheese truly makes all the difference.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitution
When it comes to this Tuscan-Inspired Creamy Chicken and Pasta, versatility is everything. Missing an ingredient? Don’t stress—simple swaps and substitutions will still deliver that creamy, indulgent goodness you’re craving!
- Vegetables: Sautéed mushrooms add an earthy richness, while zucchini or diced eggplant lend a hint of sweetness and a boost of veggies. Fire-roasted peppers are perfect for a vibrant touch and smoky flavor, seamlessly complementing the creamy sauce.
- Other Protein: For a delightful twist, replace chicken with thinly sliced pork tenderloin, which pairs beautifully with the Tuscan-inspired flavors. Alternatively, stick with chicken thighs for a more indulgent, flavorful option that keeps the dish hearty and satisfying or feel free to experiment with other variations, such as in this Ground Beef Chili Mac And Cheese.
Making Tuscan Chicken Mac and Cheese: Step-By-Step
Let’s get started! With just a few easy steps, you’ll have creamy, flavorful Tuscan Chicken Mac and Cheese ready to wow your taste buds. Let’s jump right in and bring this comfort dish to life!
- Season the Chicken: Coat the chicken with salt, pepper, paprika, dried parsley, and 2 teaspoons of oil. Heat the remaining oil in a large pan over medium-high heat.
- Cook the Chicken: Sear the chicken on both sides until golden brown and cooked through. Transfer to a warm plate, tent with foil, and set aside.
- Sauté Aromatics: Add butter to the same pan and fry the onion and garlic until the onion is soft and transparent. Pour in the white wine and simmer until it reduces slightly.
- Add Sun-Dried Tomatoes: Stir in the sun-dried tomatoes along with 2 tablespoons of their infused oil. Cook briefly to release their flavor into the pan.
- Create the Sauce: Sprinkle flour into the pan and cook for another minute. Stir in the broth, milk, herbs, salt, and pepper, bringing everything to a gentle simmer.
- Cook the Pasta: Add the dry macaroni and stir occasionally as it simmers. Reduce heat to medium-low and cook until the sauce thickens and the pasta is al dente, then mix in the spinach until wilted.
- Add the Cheese: Remove the pot from heat and quickly stir in all the cheese. Adjust the sauce consistency with extra milk if needed, remembering it will thicken as it cools.
- Combine and Serve: Slice the chicken into strips and stir it into the pasta, including any juices. Garnish with parsley, stir through, and serve immediately!
If you’ve been cooking with me for a while, you know I love taking classic flavors and giving them a twist—just like this Tuscan-Inspired Creamy Chicken and Pasta! Craving more creamy Tuscan-inspired recipes? Don’t miss my Creamy Garlic Butter Tuscan Shrimp, Creamy Garlic Butter Tuscan Salmon, or the comforting Creamy Tuscan Gnocchi. See the trend here? There’s always room for more deliciousness!
Recipe FAQ’s
A mix of Parmesan, mozzarella, and cheddar is ideal, but you can experiment with Gruyere, Fontina, or any cheese that melts well and complements the flavors.
Yes, you can use pre-cooked chicken! Simply shred or slice it and add it to the pasta towards the end, just before stirring in the cheese. This ensures it heats through without overcooking.
Absolutely! Use gluten-free pasta and replace the flour with a gluten-free alternative like cornstarch or rice flour to thicken the sauce.
No, feel free to use any short pasta like penne, fusilli, or rigatoni. Just adjust cooking time as needed to ensure the pasta cooks al dente.
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Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP)
Ingredients
- 2 large skinless boneless chicken breasts or 4 boneless and skinless chicken thigh fillets, pounded to 1-inch thickness
- 1 pinch salt to season
- 1 pinch pepper to season
- 1/2 teaspoon paprika sweet or smokey
- 1/2 teaspoon dried parsley
- 1 tablespoon oil divided, use olive or canola oil
- 2 tablespoons butter
- 1 yellow onion small, chopped
- 6 cloves garlic finely diced
- 1/3 cup white wine optional – use chicken broth instead if you wish
- 9 oz sun dried tomato strips in oil jarred, reserve 2 tablespoons of oil and drain the rest
- 3 tablespoons flour level tablespoons
- 2 cups chicken broth
- 3 cups milk light cream, or half and half, divided
- 2 teaspoons dried Italian herbs
- 10 ounces elbow macaroni uncooked
- 3 cups baby spinach leaves
- 1 cup parmesan cheese fresh grated
- 3/4 cup mozzarella cheese shredded
- 1/2 cup grated cheese cheddar or Gruyere
- 2 tablespoons fresh parsley chopped
Instructions
- Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
- To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
- Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
- Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
- Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 – 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.
- Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.
- Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just finished making this…….and it is FABULOUS! I only used cream (we are doing Keto) and I added bacon at the end.
I cooked the pasta separately so that those in the family that are doing Keto could pour this over their vegetables and those who aren’t doing Keto could eat the pasta with it.
This one is a keeper!!!!!!
This looks delicious! We’re on a LCHF diet and I’m thinking of subbing cauliflower for the mac and cream cheese for the flour for the sauce. .
This came out absolutely fantastic! We used the wheel pasta instead and was great.
Only a couple of things I had to adjust, which is a little bit more milk because the flour and cheese thickened it up a bit too much, but the flavor was still so on point.
My cast iron was slightly too small so that was challenging for me, but man. Me and my wife loved this. Absolutely making this again.
Can this be frozen? I have so much left over.
Words can’t describe how much I LOVED this dish!!! Towards the end of making it, I did a taste test. There was so much cheesy goodness, and all the flavors came together wonderfully. I kept eating it directly out of the skillet. I had to stop myself from eating so much so that I didn’t get full by the time my family came downstairs for dinner lol. That’s how amazing this dish is!
Made this recipe for probably the 10th time tonight and it’s never gets old! I always use a bit less sun dried tomatoes and use 2 or so cups of Mexican cheese instead (seems to be what I keep on hand). Husband, friends and family are always requesting I make this. Adding in some grilled shrimp makes it interesting too!
This was absolutely AMAZING!!!!! Can’t wait to make it again!
Do you think corkscrew macaroni would soak up too much of the sauce?
I made this recipe using corkscrew pasta. Turned out great!
I made this tonight and used corkscrew pasta. It was great. I made batch and a half I had to add more milk because it got too thick. I do t think I added enough to start with. Loved it. Will make again
I made it today that is awesome my family loves it
I really wanted to love this dish but there is something about flour in mac and cheese that I mess up every time because it ends up tasting almost like glue whenever I add a flour (or roux) to any mac and cheese recipe I try. The flavors were pretty good but the tomatoes made it sweeter than I prefer and I only used 1/2 a jar (and the jar was smaller than the recommended size for the recipe). My son really liked it and he didn’t eat it until the next day and didn’t reheat it with more cream as I would have done if he hadn’t finished the whole thing – LOL. It was a unique and different twist on mac and cheese and that was nice. Maybe I will try it next time and skip the flour because I don’t think it needed it.
The trick to roux is to cook the roux until the raw taste of the flour goes away. A couple to several minutes. The smell will change to almost a nutty smell.
This was AMAZING!!!! My husband does not like creamy bauschamel type sauces but he loved this!! Will definitely make again!! Thank you!!
Hi Helene!!
Oh I am so glad to hear. Thank you for the great feedback. I sure do love this as well. Thanks for taking the time to try the recipe and thanks for following along! xo