With pasta, chicken, sun-dried tomatoes, kale and cheese, this Tuscan chicken mac and cheese recipe is the definition of a comfort food one pot meal. Trust me when I say it is a dish everyone will love.
When I think of comfort food, mac and cheese is one of the first meals that comes to mind - from smoked gouda bacon mac and cheese to three cheese mac and cheese to white cheddar mac and cheese.
But most of my macaroni recipes are baked. However I was feeling like a true one pot meal that could be prepared quickly. And one of my favorite recipes is creamy sun-dried tomato chicken.
So I figured why not combine the two? You might see Tuscan and say "Oh this is a true Tuscan meal." Well sadly, no. When we American's think of Tuscan it really comes from Olive Garden. Let's all be honest here.
But that doesn't mean this Tuscan chicken mac and cheese isn't delicious. Because it is. I mean it is chicken cooked with sun-dried tomatoes and spinach and tossed in a cream sauce. Well this is just that dish but in pasta form. So if you want an easy and tasty one pot meal, this recipe is for.
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Ingredient Notes
- Chicken - adds protein and makes the dish more filling.
- Sun-dried tomatoes - has an intense sweet-tart flavor that rounds out the flavor. While you get texture from it in the dish, you also get flavor in the sauce.
- Macaroni - it is a macaroni and cheese recipe for a reason.
- Kale - while you traditional use spinach, I like using kale for the added nutrients.
- Cheese - with any mac and cheese recipe, the cheese is the star and I like to use a combination of Parmesan, cheddar and mozzarella.
Ingredient Swaps
Like any recipe, you can swap out some of the ingredients. Some variations include:
- While I use chicken breasts, chicken thighs work well too. Or if you want to be vegetarian, use a can of cannellini beans.
- I always use whole milk for sauces, but you can use low fat or skim milk.
- Macaroni is my go-to most times for this pasta dish, but other types of pasta like orecchiette, penne or ziti are good substitutes.
- I personally like kale more, but spinach works just as well.
- As far as cheese, I like the combo of Parmesan, cheddar and mozzarella, but you can use all of one or mix up the ratios.
Step-by-Step Photos
Combine the spices and 1 teaspoon Italian seasoning in small bowl and season the chicken. Then heat oil in large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side then remove and chop into ½ inch cubes.
In the same skillet, add reserved sun-dried tomato oil. Cook the onion and garlic for 4 minutes before deglazing with wine and cooking for another 5 minutes or until reduced.
Add in the sun-dried tomatoes and cook for 2 minutes before stirring in the flour and remaining Italian seasoning. Cook for another minute.
Add in the milk and stock and bring to a low simmer before adding the macaroni. Simmer for about 10 minutes or until sauce has thicken and macaroni is al dente. Then stir in the kale. Remove from heat and add the cheeses and chicken.
FAQs
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Any pasta really works here but my go-to is macaroni. However other pasta like orecchiette, penne, ziti or fusilli works too.
No you don't have to but I like to always add wine to sauce as it adds flavor and acidity. Using a wine you’d be willing to drink is even important so don’t go cheap on the wine.
Remember, once you open the wine to cook you have to drink it and that’s never a bad thing.
But if you don't have wine or drink it, just replace with some low-sodium chicken stock.
However if you want to make ahead, just make the sauce and chill in an Just let your mac and cheese cool to room temperature before covering in airtight container or with aluminum foil. It will last in the fridge for about 3 days or the freezer for 3 months.
My preferred method is placing the leftover Tuscan chicken mac and cheese in a skillet with a splash of milk. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of milk and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Pro Tips/Recipe Notes
- Use quality dry white wine that you'd be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.
- Always use freshly grated cheese. Never buy pre-shredded cheese as it contains wood pulp. Blocks of cheese are also cheaper.
- If the pasta is soaking up the liquid too quickly, add milk 1 tablespoon at a time to reach desired consistency.
- If you like to have cheese on top of your macaroni and cheese, place some top and broil for 2-3 minutes or until the cheese is bubbling. Just make sure you are using an oven-safe skillet.
Other Macaroni and Cheese Recipes
If you’ve tried this Tuscan chicken mac and cheese recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Tuscan Chicken Mac and Cheese
Ingredients
- 1 ½ lbs chicken breasts
- 1 teaspoon paprika
- 2 teaspoon Italian seasoning, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter
- 1 cup sweet onion, chopped
- 4 garlic cloves, minced
- ¼ cup dry white wine
- 1 (8 ½ oz jar) sun-dried tomatoes, roughly chopped (drain oil but keep 2 tbsp)
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- 1 ½ cups low-sodium chicken stock
- 8 oz macaroni
- 3 cups kale, roughly chopped
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded sharp white cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon fresh Italian parsley, chopped
Instructions
- Combine the paprika, 1 teaspoon Italian seasoning, salt and black pepper in small bowl and then season the chicken on all sides with it.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the chicken, cooking for 3-4 minutes per side, or until done. Transfer the chicken to a cutting board and let cool slightly before chopping into ½-inch cubes.
- In same skillet, reduce heat to medium and the butter and 2 tablespoon of oil from sun-dried tomatoes. Add the onion and garlic and cook for about 4 minutes. Deglaze with the wine and cook for another 5 minutes until reduced. Add in the sun-dried tomatoes, cooking for another 2 minutes.
- Stir in flour and Italian seasoning. Cook for about 1-2 minutes until well combined. Gradually add milk and chicken stock and bring to a low simmer. Add in the macaroni and simmer until macaroni is al dente and sauce has thickened, about 9-10 minutes. You want to stir while it cooks.
- Add the kale, stirring until it wilts. Remove from heat and stir in the cheeses and chicken and mix until combined. If mixture is too think, add milk ¼ cup at a time. Top with some fresh parsley if desired.
Notes
- Use quality dry white wine that you'd be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.
- Always use freshly grated cheese. Never buy pre-shredded cheese as it contains wood pulp. Blocks of cheese are also cheaper.
- If the pasta is soaking up the liquid too quickly, add milk 1 tablespoon at a time to reach desired consistency.
- If you like to have cheese on top of your macaroni and cheese, place some top and broil for 2-3 minutes or until the cheese is bubbling. Just make sure you are using an oven-safe skillet.
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