Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP)

Tuscan chicken sliced, on top of a bed of creamy pasta with sundered tomatoes and spinach with Fresh herbs sprinkled on top.

4.77 from 78 votes

Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP)

Tuscan Chicken Mac And Cheese is a ONE POT dinner made on the stove top, in less than 30 minutes! No extra pots or pans to wash up, and minimal work with simple ingredients! It will be hard to go back to regular Mac and Cheese after this!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Keyword: Mac and Cheese, Tuscan chicken mac and cheese

Servings: people

Calories: 629kcal

Author: Karina

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
½ teaspoon paprika sweet or smokey
½ 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
⅓ 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
¾ cup mozzarella cheese shredded
½ cup grated cheese cheddar or Gruyere
2 tablespoons fresh parsley chopped

US - Metric

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 ½ 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 ½ cup milk (or cream) in ¼ 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

*Full fat milk is preferred for maximum flavour, but low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk.

*For added cream flavour, add in ½ cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot before adding in the spinach!

Nutrition