Name: Tuscan Chicken Mac And Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 large boneless, skinless chicken breasts, pounded to 1-inch thicknessor 4 boneless, skinless chicken thighs; Salt, to taste; Black pepper, to taste; ½ teaspoon paprika (sweet or smoked); ½ teaspoon dried parsley; 1 tablespoon olive or canola oil, divided; 2 tablespoons butter; 1 small yellow onion, finely chopped; 6 cloves garlic, finely diced; ⅓ cup white wine (optional; substitute chicken broth if preferred); 250 g (9 oz) sun-dried tomato strips in oil, drained (reserve 2 tablespoons oil); 3 level tablespoons all-purpose flour; 2 cups chicken broth; 3 cups milk, light cream, or half-and-half, divided; 2 teaspoons dried Italian herbs; 300 g (10 oz) elbow macaroni, uncooked (about 3 cups); 3 cups baby spinach leaves; 1 cup freshly grated Parmesan cheese; ¾ cup shredded mozzarella cheese; ½ cup grated cheddar or Gruyère cheese; 2 tablespoons fresh parsley, chopped

Description

Creamy Tuscan Chicken Mac and Cheese combines seasoned chicken, sun-dried tomatoes, spinach, and a rich three-cheese sauce for a comforting, flavor-packed pasta dish.

Ingredients

Chicken

2 large boneless, skinless chicken breasts, pounded to 1-inch thickness
or 4 boneless, skinless chicken thighs
Salt, to taste
Black pepper, to taste
½ teaspoon paprika (sweet or smoked)
½ teaspoon dried parsley
1 tablespoon olive or canola oil, divided

Sauce and Pasta

2 tablespoons butter
1 small yellow onion, finely chopped
6 cloves garlic, finely diced
⅓ cup white wine (optional; substitute chicken broth if preferred)
250 g (9 oz) sun-dried tomato strips in oil, drained (reserve 2 tablespoons oil)
3 level tablespoons all-purpose flour
2 cups chicken broth
3 cups milk, light cream, or half-and-half, divided
2 teaspoons dried Italian herbs
300 g (10 oz) elbow macaroni, uncooked (about 3 cups)
3 cups baby spinach leaves
1 cup freshly grated Parmesan cheese
¾ cup shredded mozzarella cheese
½ cup grated cheddar or Gruyère cheese
2 tablespoons fresh parsley, chopped

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Instructions

Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside.
Season chicken with salt, pepper, paprika, and dried parsley. Heat half the oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 4–5 minutes per side. Remove, rest briefly, and slice.
In the same skillet, add remaining oil and butter. Sauté onion for 3 minutes until soft, then add garlic and cook 30 seconds.
Pour in white wine and simmer 2–3 minutes until slightly reduced. Stir in reserved sun-dried tomato oil and tomatoes.
Sprinkle flour over the mixture and stir for 1 minute. Slowly whisk in chicken broth and 2 cups of milk.
Add Italian herbs and simmer until thickened. Lower heat and stir in Parmesan, mozzarella, and cheddar or Gruyère until smooth. Add remaining milk if needed.
Fold in spinach until wilted, then add cooked pasta and chicken. Stir gently to combine.
Garnish with fresh parsley and serve warm.

Notes

Grate cheese fresh for the smoothest sauce texture.
Reserve pasta water to loosen the sauce if needed.
Chicken thighs add extra richness, while breasts keep the dish lighter.

Prep Time: 20 minutes
Cook Time: 30 minutes