Tuscan Chicken Mac and Cheese

Tuscan Chicken Mac and Cheese brings together everything you love about cozy Italian-inspired pasta into one creamy skillet. Tender chicken breast mingles with perfectly cooked macaroni and a trio of melty cheeses while sun-dried tomatoes and spinach sneak in bursts of savory flavor. This has ended up as my go-to dinner for both family and friends when I want something that feels extra special yet quick to prepare.

The first time I made this dish I was trying to use up what I had left in my fridge and now it is what my husband requests every time he wants something hearty after a long workday.

Ingredients

• Chicken breast: adds protein and soaks up seasoning tips look for plump breasts with no odor
• Olive oil: provides a rich base for browning use extra virgin for best flavor
• Salt and black pepper: essential for seasoning always season both sides
• Onion powder and paprika: bring savory warmth to the chicken
• Dried parsley and dried Italian seasoning: create that classic Tuscan taste pick vibrant green herbs over faded ones
• Unsalted butter: gives that silky texture to the sauce
• Yellow onion and garlic: form the aromatic backbone of the dish fresh onions should feel firm no soft spots
• Sun dried tomatoes: add tang and depth get oil packed tomatoes for extra richness
• All purpose flour: thickens the sauce for that luscious texture
• Chicken broth: brings flavorful moisture choose low sodium if you want more control over salt
• Half and half: is key for a creamy mouthfeel avoid fat free for best results
• Elbow macaroni: holds up well in the sauce and cooks quickly
• Baby spinach: sneaks in greens choose leaves that look perky and bright
• Parmesan cheese: adds sharpness and nuttiness grate fresh if you can
• Mozzarella cheese: melts into creamy pools go for whole milk mozzarella if possible
• Cheddar cheese: gives color and a gentle bite use a good quality block cheese for melting
• Fresh Italian parsley: wakes up the finished skillet with color and taste

Step-by-Step Instructions

Season the Chicken:

Sprinkle the chicken breasts with half the salt black pepper paprika onion powder and dried parsley on one side then flip and season the other side with remaining spices for even coverage and deeper flavor

Brown the Chicken:

Heat olive oil over medium-high in a large skillet place in the chicken and let it sizzle undisturbed for four to five minutes per side once both sides are golden and cooked through transfer to a plate and loosely cover with foil let it rest for five minutes before slicing into quarter inch strips this keeps the chicken juicy

Sauté the Aromatics:

In the same skillet add butter and let it melt stir in the onions and garlic sauté gently for two to three minutes until onions begin to turn translucent and soft which releases their sweetness

Add Sun-Dried Tomatoes:

Toss in the sliced sun dried tomatoes and let them warm up for around two minutes stirring so they mingle and start to release flavor into the butter

Start the Sauce Base:

Sprinkle flour into the skillet and use a wooden spoon to work it into the melted butter making sure no dry patches remain cook for another minute to remove any flour taste now pour in chicken broth half and half and dried Italian seasoning slowly stir well and bring it all to a gentle simmer the mix will start thickening

Simmer the Pasta:

Add uncooked macaroni to the sauce stir often and let it gently simmer on medium-low do not walk away stir every couple minutes so nothing sticks cook about ten minutes until pasta is tender but not mushy

Add the Spinach:

Pile in the baby spinach keep stirring as it wilts down and reduces by about two thirds spinach will turn the sauce a lovely green fleck and disappear into each bite

Stir in the Cheese:

Turn heat to low add all the grated Parmesan mozzarella and cheddar a handful at a time stirring each time until melted and silky the sauce will be rich and stretchy

Finish with Chicken:

Fold in the sliced rested chicken and nestle it into the pasta let it reheat in the sauce for a couple minutes so flavors marry

Serve and Garnish:

Scatter with fresh Italian parsley serve the mac and cheese piping hot straight from the skillet

Save

Hands down my favorite part is the sun-dried tomatoes I still remember my daughter’s face the first time she tried it and picked out a tomato only to declare it the tastiest part I never skip them now and always get a little extra

Storage Tips

This dish keeps well refrigerated in a sealed container for up to three days Gently reheat on the stove with a splash of milk to revive the creaminess If you freeze it the texture stays best if you thaw overnight before reheating as the sauce is rich

Ingredient Substitutions

If you are low on chicken breast swap with rotisserie chicken or turkey For a vegetarian spin leave out the chicken and bump up the spinach Add mushrooms or artichoke hearts if you want more veggies Gluten free macaroni works well if cooked al dente and you can trade out half and half for whole milk if that is what you have

Serving Suggestions

This is a full meal in one pan though I sometimes round it out with a simple green salad or garlic bread If serving for guests a crisp white wine or sparkling water pairs beautifully The leftovers make a fantastic lunch packed into a thermos

Save

Cultural Context

Tuscan flavors are all about sun kissed tomatoes and herbs This American twist on the classic mac and cheese borrows from creamy pasta traditions found all over Italy Just like in a true Tuscan meal it is the blend of fresh bright ingredients and hearty textures that makes this dish shine

Recipe FAQs

→ What cheeses work best for this dish?

A mix of Parmesan, mozzarella, and cheddar delivers creaminess, depth, and a touch of tang. Using all three ensures balanced flavor and texture.

→ Can I use a different pasta shape?

Elbow macaroni holds the sauce well, but penne or shells also work for a similar creamy result.

→ Are sun-dried tomatoes essential?

Sun-dried tomatoes add sweetness and umami but can be omitted or replaced with roasted red peppers if preferred.

→ How do I keep the sauce creamy?

Simmer gently, stir often, and add cheese gradually over low heat to avoid curdling or drying out the sauce.

→ Can leftovers be reheated?

Yes, gently reheat on the stove with a splash of milk or half and half for best texture.