One-Pot Tuscan Chicken Mac and Cheese Recipe
A creamy, flavorful one-pot Tuscan chicken mac and cheese featuring tender seared chicken, sun-dried tomatoes, spinach, and a blend of Parmesan, mozzarella, and cheddar cheeses, all cooked together in a rich, seasoned sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts or 4 boneless thighs, pounded to an even 1-inch thickness
- Salt and black pepper, to taste
- ½ tsp paprika
- ½ tsp dried parsley
- 1 tbsp olive oil
Sauce & Pasta
- 2 tbsp butter
- 1 small yellow onion, chopped
- 6 cloves garlic, minced
- 2⅓ cups low-sodium vegetable broth, divided
- 1 jar sun-dried tomatoes packed in oil (9 oz), drained, reserving 2 tbsp oil
- 3 tbsp all-purpose flour (level tablespoons)
- 3 cups whole milk, divided
- 2 tsp Italian seasoning
- 10 oz dry elbow macaroni
- 3 cups baby spinach
- 1 cup grated Parmesan-style cheese (vegetable/microbial enzymes)
- ¾ cup shredded mozzarella (vegetable/microbial enzymes)
- ½ cup grated cheddar (vegetable/microbial enzymes)
- 2 tbsp chopped fresh parsley
Instructions
- Season and Sear Chicken: Season the pounded chicken breasts or thighs evenly with salt, black pepper, paprika, and dried parsley. Heat 1 tablespoon olive oil in a deep skillet over medium-high heat. Sear the chicken on both sides until cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
- Sauté Onion and Garlic: In the same skillet, melt 2 tablespoons butter. Add the chopped onion and minced garlic and cook over medium heat until softened and fragrant, about 3-4 minutes.
- Deglaze and Build the Sauce Base: Pour in ⅓ cup of vegetable broth and scrape the browned bits off the skillet bottom to incorporate flavor. Stir in the drained sun-dried tomatoes along with the reserved 2 tablespoons of oil from the jar. Sprinkle 3 tablespoons flour over the mixture and cook, stirring continuously, for 1 minute to form a roux.
- Add Liquids and Seasoning: Gradually whisk in the remaining 2 cups vegetable broth and 2½ cups whole milk. Add 2 teaspoons Italian seasoning and stir to combine into a smooth sauce.
- Cook Macaroni and Spinach: Add the dry elbow macaroni to the simmering sauce. Cook gently, stirring regularly to prevent sticking, for 9–10 minutes until the pasta becomes just tender. Stir in the baby spinach until it wilts.
- Finish with Cheese and Chicken: Remove the skillet from heat. Stir in the grated Parmesan, shredded mozzarella, and grated cheddar cheeses until melted and creamy. If the sauce is too thick, add the remaining ½ cup milk gradually until desired consistency is reached. Slice the cooked chicken into strips and fold into the pasta along with freshly chopped parsley.
Notes
- Maintain a gentle simmer while cooking the pasta to prevent burning or sticking.
- Stir frequently, especially along the bottom of the skillet, to ensure even cooking of the macaroni.
- If the sauce thickens too much before pasta is fully cooked, add a little more milk or broth as needed.
- Use a deep skillet or sauté pan with sides to accommodate all ingredients comfortably.