This creamy Tuscan chicken mac and cheese combines tender chicken, cheesy pasta, and vibrant sun-dried tomatoes! It’s like a hug in a bowl.
Trust me, your taste buds will dance with joy! I love serving it with a sprinkle of parsley on top. It’s super easy and perfect for cozy nights in!
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape is perfect for holding onto the creamy sauce. If you’d like a change, try rotini or shells instead. They also grab the sauce well!
Chicken: Using cooked chicken makes this dish quick and convenient. Rotisserie chicken is a favorite of mine, but you could also use leftover grilled chicken or even shredded turkey.
Spinach: Fresh spinach adds a nice touch of color and nutrients. If you can’t find fresh, frozen spinach works too—just thaw and squeeze out excess water!
Sun-Dried Tomatoes: These add a burst of flavor. If you don’t have them, feel free to swap with roasted red peppers or even a bit of tomato paste for richness.
Cheese: I like using a mix of mozzarella and Parmesan for creaminess and depth. If you’re looking for a dairy-free option, nut-based cheeses can work, though they might result in a different flavor.
How Do You Achieve a Creamy Cheese Sauce?
Creating a smooth cheese sauce is key to this dish turning out deliciously creamy! First, melt the butter and cook the mushrooms before adding the flour. This helps in ensuring your sauce doesn’t clump. Here’s how:
- Stir the flour with the cooked vegetables for about 1-2 minutes to cook off the raw taste.
- Gradually add milk while whisking. This helps to prevent lumps from forming.
- Cook until the sauce thickens—about 5 minutes. It should coat the back of a spoon.
- Finally, add your cheeses gradually, stirring to create a smooth sauce.
This technique takes a little care, but the result is so worth it. Enjoy your creamy, cheesy creation!
Easy Tuscan Chicken Mac and Cheese
Ingredients You’ll Need:
- 2 cups elbow macaroni pasta
- 2 cups cooked chicken breast, diced
- 1 cup fresh spinach leaves
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup mushrooms, sliced
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese (plus extra for topping)
- 2 cups milk (whole or 2%)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful dish will take about 30 minutes in total. You’ll spend around 10 minutes prepping and cooking the pasta and vegetables, and about 20 minutes to whip up the creamy cheese sauce and combine everything. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Macaroni:
Start by cooking the elbow macaroni according to package instructions until it’s al dente. Once done, drain it and set it aside for later.
2. Sauté the Mushrooms:
In a large skillet or Dutch oven, melt the butter over medium heat. Add the sliced mushrooms and sauté them until they are softened, which should take about 4-5 minutes.
3. Add the Chicken:
Next, toss in the diced chicken breast into the skillet. Cook it until warmed through, about 3-4 minutes. Stir well to mix everything nicely!
4. Mix in the Sun-Dried Tomatoes:
Stir in the chopped sun-dried tomatoes and cook for an additional minute, allowing their flavor to mingle with the chicken and mushrooms.
5. Make the Roux:
Sprinkle the flour over the chicken and vegetable mixture, and stir well to coat everything evenly. Cook for 1-2 minutes to help eliminate the raw taste of the flour.
6. Create the Sauce:
Gradually whisk in the milk until everything is smooth. Keep cooking and stirring until the sauce thickens—this should take about 5 minutes.
7. Season the Sauce:
Add the garlic powder, Italian seasoning, salt, and pepper to taste. Stir well to combine and let those flavors blend!
8. Add the Cheeses:
Lower the heat and slowly stir in the shredded mozzarella and grated Parmesan cheese. Keep stirring until the cheeses melt and create a luscious, creamy sauce.
9. Combine with Pasta and Spinach:
Add the cooked macaroni and fresh spinach to the cheesy sauce. Stir gently until the spinach wilts and the pasta is fully coated with the sauce.
10. Finish and Serve:
Remove the skillet from the heat. Garnish with additional Parmesan cheese and sprinkle with chopped parsley for a fresh touch. Serve warm and enjoy the creamy, comforting Tuscan flavors!
This Tuscan Chicken Mac and Cheese dish combines tender chicken pieces, a rich and creamy cheese sauce, and vibrant veggies, all wrapped up in delicious pasta. Perfect for a cozy meal with friends or family!
FAQ for Easy Tuscan Chicken Mac and Cheese
Can I Substitute the Chicken in This Recipe?
Absolutely! If you’d like to make this dish vegetarian, you can omit the chicken and add more vegetables like bell peppers or zucchini. Alternatively, turkey or cooked sausage could be great substitutes if you want to maintain a meat protein.
How Can I Make This Dish Creamier?
For an extra creamy texture, consider adding more cheese or even a splash of cream to the sauce before mixing in the pasta. A little cream cheese can also add a rich consistency!
Can I Use Different Types of Pasta?
Yes! While elbow macaroni is traditional, any pasta shape that can hold sauce will work, such as rotini, shells, or fusilli. Just be sure to adjust the cooking time according to the type of pasta you choose.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stove, adding a splash of milk to help loosen the sauce if it thickens up.
