Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP)
User Reviews
4.8
Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP)
Description
The recipe starts by seasoning and searing skinless chicken until golden and cooked through, then setting it aside. Butter is melted in the same pot to sauté finely diced garlic and chopped onion until translucent, followed by the addition of white wine to simmer and reduce slightly. Sun-dried tomatoes and their reserved oil are added to intensify the flavor.
Flour is incorporated and cooked briefly to form a roux. Chicken broth, most of the milk or cream, and dried Italian herbs are added to create a smooth, creamy sauce. Raw elbow macaroni is stirred in and cooked gently in the sauce, absorbing flavors and liquid. Baby spinach leaves are added near the end to wilt gently.
The dish is completed by stirring in a combination of Parmesan, mozzarella, and cheddar or Gruyere cheese for richness and a velvety texture. The chicken is returned to the pot in slices or pieces, combining all components. This one-pot method simplifies cleanup and produces a hearty, creamy meal with balanced Italian-inspired flavors.
Full-fat milk is preferred to enrich the sauce but can be substituted. Adding light or heavy cream before the spinach increases the creaminess. The recipe allows flexibility in chicken cuts and cheese types according to preference.
Ingredients
- 2 large skinless boneless chicken breasts or 4 boneless and skinless chicken thigh fillets, pounded to 1-inch thickness
- 1 pinch salt to season
- 1 pinch black pepper to season
- ½ teaspoon paprika sweet or smokey
- ½ teaspoon parsley dried
- 1 tablespoon neutral cooking oil divided, use olive or canola oil, generic cooking oil
- 2 tablespoons butter
- 1 yellow onion small, chopped
- 6 cloves garlic finely diced
- ⅓ cup white wine optional - use chicken broth instead if you wish
- 9 oz sun dried tomatoes jarred, reserve 2 tablespoons of oil and drain the rest, strips in oil
- 3 tablespoons flour level tablespoons
- 2 cups chicken broth
- 3 cups milk light cream, or half and half, divided
- 2 teaspoons italian herb blend dried
- 10 ounces elbow macaroni uncooked
- 3 cups baby spinach leaves
- 1 cup Parmesan Cheese fresh grated
- ¾ cup mozzarella cheese shredded
- ½ cup cheese cheddar or Gruyere, grated
- 2 tablespoons parsley chopped, fresh
Instructions
- Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
- To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
- Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
- Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 ½ cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
- Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.
- Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining ½ cup milk (or cream) in ¼ cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.
- Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!
Notes
- Full-fat milk is preferred for better flavor and creaminess; light milk also works.
- Adding ½ cup light or heavy cream before the spinach enhances the creamy texture.
- Both chicken breasts and skinless thigh fillets can be used, with thighs pounded to uniform thickness for even cooking.
- Reserve 2 tablespoons of sun-dried tomato oil from the jar and drain the rest to maximize flavor without excess oiliness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 59g | 20% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 964mg | 40% |
| Potassium | 1.298mg | 0% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 2.806IU | 0% |
| Vitamin C | 52mg | 58% |
| Calcium | 560mg | 56% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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