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Tuscan Chicken Mac and Cheese

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.
Course Pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 513kcal
Author Ryan Beck

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.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 22g | Protein: 40g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 113mg | Sodium: 776mg | Potassium: 218mg | Fiber: 2g | Sugar: 4g