Tuscan Chicken Mac and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
395 kcal
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Course
Main Course
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Cuisine
Mediterranean
Tuscan Chicken Mac and Cheese
Description
This Tuscan Chicken Mac and Cheese begins by cooking elbow macaroni al dente, then rinsing to stop cooking and set aside. The aromatic base is built by sautéing diced onions and baby bella mushrooms seasoned with salt and pepper until tender, then cooking chicken pieces until no longer pink. Both are combined to add flavors and texture throughout the pasta.
A roux made with butter and flour is used to thicken a sauce from chicken broth and milk, which is seasoned with Italian seasoning, salt, and pepper. Melted sharp cheddar and fresh mozzarella cheeses create a creamy, mildly tangy sauce that coats the pasta and chicken thoroughly. Fresh baby spinach is folded in last, wilting slightly into the warm dish to add color and freshness.
The dish offers a comforting combination of creamy cheese, tender chicken, earthy mushrooms, and bright sun-dried tomatoes, with spinach providing a slight vegetal note. Its hearty richness and multifaceted textures make it suitable for a filling dinner or lunch.
To adapt, gluten-free pasta and flour can be used, as well as dairy-free butter, milk, and cheese substitutes. Freshly shredded cheese is important here to ensure good melting and smooth sauce texture. Cooking pasta just until al dente and rinsing it quickly helps avoid mushiness, preserving the dish’s structure. Chicken pieces cut to uniform size aid even cooking and avoid dry or undercooked bits.
Ingredients
- 1 lb. chicken breast cut into small, equal bite-size pieces, boneless
- 12 oz. elbow macaroni large
- 8 oz. sun dried tomatoes drained and chopped, in oil
- 1 Tbsp olive oil divided, 15g
- 8 oz. baby bella mushroom
- 1/2 cup onion diced, yellow, (75g
- 1 Tbsp butter 15g
- 2 Tbsp all-purpose flour 15g
- 1 cup chicken broth 240g
- 1.75 cups milk any dairy or nondairy, I used almond here, 420g
- 1 Tbsp Italian seasoning
- 1/2 tsp salt more to taste, 1/4 tsp pepper
- 1/2 tsp black pepper more to taste, 1/4 tsp pepper
- 1 cup cheddar cheese freshly shredded, sharp, (112g
- 3/4 cup mozzarella cheese freshly shredded, 84g
- 4 cups spinach fresh baby
Instructions
- Cook pasta: Fill a large pot with water and bring to a boil. Sprinkle generously with salt. Add the pasta and cook for 8-10 minutes or according to package instructions so that the pasta is al dente. When done, rinse the pasta with cool water and drain, then set aside.
- Saute vegetables: Heat 1/2 tablespoon of olive oil over medium heat in a large skillet. Add the onion, saute for 2 minutes, then add the mushrooms, season with salt and pepper and cook for another 5 minutes or until tender. Transfer to a bowl and set aside.
- Cook chicken: Heat remaining 1/2 tablespoon of olive oil over medium heat. When warm, add the chicken and salt and pepper to taste. Cook for about 5 minutes, or until the chicken is no longer pink. Transfer to a bowl (with the mushrooms is fine) and set aside.
- Make cheese sauce: Wipe skillet clean and melt the butter over medium heat. As it starts to melt, whisk in the flour. Then whisk in the milk, chicken broth, Italian seasoning, salt and pepper. Increase heat to medium-high and bring to a boil. Continue whisking frequently for 4-5 minutes or until mixture becomes thick. Then remove from heat and stir in both cheeses. Taste and add any salt or seasonings to taste.
- Making the mac and cheese: Cut sun dried tomatoes into small pieces. To the skillet with the cheese sauce, fold in the sun dried tomatoes, cooked macaroni, spinach, chicken, mushrooms and onions and mix until everything is well combined. Sprinkle with freshly cracked black pepper to serve!
Notes
- For gluten-free, substitute appropriate pasta and flour alternatives.
- For dairy-free options, use dairy-free butter, milk, and cheese substitutes.
- Use freshly shredded cheese instead of pre-shredded for better melting and sauce texture.
- Cook pasta just to al dente and rinse quickly with cool water to stop cooking and prevent mushiness.
- Cut chicken into even bite-size pieces to ensure even cooking without dry or undercooked pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1.5 cups (278g) | |
| Calories | 395kcal | 20% |
| Carbohydrates | 37.6g | 13% |
| Protein | 27.4g | 55% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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