PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVES: 6 people
This Tuscan Chicken Mac and Cheese is a great one-pot meal that you can easily make on your stovetop in a breeze. Insanely good I’ll bet you’ll never go back to your traditional mac and cheese!
INGREDIENTS
2 tbsp butter
1 tbsp oil, divided (use olive or canola oil)
2 large skinless, boneless chicken breasts, pounded to 1” thickness (or 4 boneless and skinless chicken thigh fillets)
1/2 tsp paprika (sweet or smoky)
1/2 tsp dried parsley
1 small yellow onion, chopped
6 cloves garlic, finely diced
9 ounces (250 grams) jarred sun-dried tomato strips in oil (reserve 2 tbsp of oil and drain the rest)
1/3 c. white wine OPTIONAL (use chicken broth instead if you wish)
3 level tbsp flour
3 c. milk OR light cream or half and half, divided
2 c. chicken broth
2 tsp dried Italian herbs
3 c. baby spinach leaves
1 c. fresh grated Parmesan cheese
1/2 c. grated cheese, Cheddar or Gruyere
3/4 c. mozzarella cheese, shredded
10 oz (300 grams) elbow macaroni, uncooked (3 c.)
2 tbsp fresh parsley, chopped
Salt and pepper, to season
HOW TO MAKE TUSCAN CHICKEN MAC AND CHEESE (ONE POT, STOVETOP)
Step 1: Sprinkle the chicken with salt, pepper, paprika, and dried parsley. Then, drizzle the chicken with 2 tsp oil.
Step 2: In a large (30cm or 12-inch) pot or pan, heat the rest of the oil over medium-high heat. Once the oil is hot, add the chicken and sear until both sides are golden brown, completely cooked, and no longer pink in the center. To a warm plate, transfer the chicken and cover with foil. Set aside.
Step 3: Add the butter to the now-empty pan. Then, add the onion and garlic and fry for about 2 minutes, stirring often, until the onion is translucent. Next, pour in the white wine and let everything simmer for about 5 minutes or until reduced.
Step 4: To the pan, add the sun-dried tomatoes with 2 tbsp of the sun-dried tomato oil from the jar. Continue to cook for another 1 to 2 minutes.
Step 5: Add the flour, stir, and cook for a minute more. Pour in the broth, 2 1/2 cups of milk (or cream/half and a half), and add the herbs, salt, and pepper. Bring everything to a very low simmer.
Step 6: To the pot, add the dry macaroni. Stir often until the mixture comes to a simmer. Adjust the heat to medium-low while stirring regularly. Cook for additional 9 to 10 minutes or until the macaroni is al dente and the sauce has thickened. Stir in the spinach and cook until wilted.
Step 7: Remove the pot from the heat and quickly stir in all the cheese. To taste, season with more salt and pepper. You can add the rest of the half cup milk or cream in 1/4 c increments if the sauce is too thick until you reached your preferred thickness.
Step 8: Into strips, slice the chicken and add them to the pasta along with any juices left from the chicken. Stir well. Add the parsley and stir again.
Step 9: Serve right away. Enjoy!
NOTES:
For maximum flavor, don’t skip the full-fat milk. If not available, you can swap it with low-fat milk, light cream, heavy cream, or evaporated milk.
Feel free to add half a cup of light cream or heavy cream for an extra layer of flavor. Add this right before adding the spinach.
NUTRITION FACTS:
Calories: 586 kcal | Carbohydrates: 51g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 950mg | Potassium: 1318mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2735IU | Vitamin C: 58mg | Calcium: 531mg | Iron: 3mg