Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Serves: 6
This Tuscan Chicken Mac and Cheese recipe is a one-pot wonder that can be easily whipped up on your stovetop in no time. This insanely delicious dish is so good that you may never go back to your traditional mac and cheese!
INGREDIENTS
2 tbsp butter
1 tbsp olive or canola oil, divided
2 large skinless, boneless chicken breasts, pounded to 1” thickness (or 4 boneless and skinless chicken thigh fillets)
1/2 tsp sweet or smoky paprika
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 cup white wine (optional; use chicken broth instead if you prefer)
3 level tbsp flour
3 cups milk or light cream or half and half, divided
2 cups chicken broth
2 tsp dried Italian herbs
3 cups baby spinach leaves
1 cup fresh grated Parmesan cheese
1/2 cup grated Cheddar or Gruyere cheese
3/4 cup shredded mozzarella cheese
10 oz (300 grams) elbow macaroni, uncooked (3 cups)
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
INSTRUCTIONS
Step 1: Sprinkle the chicken with salt, pepper, paprika, and dried parsley. Drizzle the chicken with 2 tsp oil.
Step 2: In a large pot or pan (30cm or 12-inch), heat the remaining oil over medium-high heat. Once the oil is hot, add the chicken and sear until both sides are golden brown, fully cooked, and no longer pink in the center. Transfer the chicken to a warm plate and cover with foil. Set aside.
Step 3: Add the butter to the same pan. Then, add the onion and garlic and fry for about 2 minutes, stirring often, until the onion is translucent. Pour in the white wine and let it simmer for about 5 minutes or until reduced.
Step 4: Add the sun-dried tomatoes with 2 tbsp of the reserved 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 chicken 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: Add the dry macaroni to the pot. Stir often until the mixture comes to a simmer. Adjust the heat to medium-low while stirring regularly. Cook for an 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. Add the remaining 1/2 cup milk or cream in 1/4 cup increments if the sauce is too thick until you reach your preferred thickness.
Step 8: Slice the chicken into strips 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 immediately and enjoy!
NOTES:
For maximum flavor, use full-fat milk. If not available
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