Chicken Mac and Cheese

This easy Chicken Mac and Cheese is lightened up with everyday ingredients. Its rich Italian flavors are to-die-for and the stovetop cooking method makes it quick.

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Mac and cheese with Tuscan vibes (and chicken!)

A creamy, colorful skillet of whole wheat pasta noodles, vibrant sun-dried tomatoes, juicy pieces of herby chicken breast, and fresh spinach, all wrapped in a velvety cheese sauce, this Italian spin on Chicken Mac and Cheese will have members of your family jostling for extra servings.

• Like my holy grails of comfort—Gourmet Mac and Cheese and Italian Mac and Cheese—this quick recipe is cooked on the stovetop, my preferred easy method for making mac and cheese.
• I lightened up the recipe with a few everyday swaps like whole wheat pasta noodles in place of white and milk in place of heavy cream.
• But it tastes so indulgent, I pinky promise no one (including yourself!) will suspect.

Key Ingredients

You’ll find the full list of ingredients for this chicken mac and cheese in the recipe card below, but here are some notes to keep in mind.

• Pasta. Whenever possible, I try to use whole wheat pasta, which is higher in fiber and nutrients than white pasta and can keep you fuller for longer. For this recipe, I like a shorter tube-shaped pasta, such as fusilli, penne, rigatoni, shells, or elbows. Looking for the same goodness sans pasta? Check out my Cauliflower Mac and Cheese.
• Sun-Dried Tomatoes. Sun-dried tomatoes add intense, concentrated flavor (which is why they’re perfect in Greek Mac and Cheese). Every time I eat them, I can’t help but think of the sunny Mediterranean countryside!
• Chicken. A go-to source of lean protein. Boneless skinless chicken breasts and thighs both will work well in this recipe. (Chicken and pasta? Yes please! Try my Chicken Spaghetti next!)
• Butter. For richness and added flavor that’s sure to please everyone at your table.
• Milk. Whole milk makes the sauce wonderfully creamy and decadent. If you’re looking for a little less decadence, you can try this with 2% milk instead. For ultimate decadence, swap out a portion of the milk for half and half.
• Italian Seasoning. A bang-for-your-buck herby powerhouse. Italian seasoning is a wonderful way to incorporate layers of flavor with just one ingredient.
• Cheese. A star of our mac and cheese show. A combination of mozzarella and sharp cheddar create the most spectacular flavor.
• Spinach. I love adding a little green to this dish and spinach works perfectly.
• Fresh Herbs. An optional but delightful addition to this chicken mac and cheese. Basil or parsley are perfect here.

My Tips for Perfect Tuscan Chicken Mac

• Grate Your Own Cheese, Please. If possible, I HIGHLY recommend grating the cheese yourself right from the block. Actually, I insist. It will result in a much smoother, creamier sauce than the pre-shredded kind, which is usually coated in a starch that keeps it from clumping but that makes it harder to melt smoothly.
• Skip the Dry Sun-Dried Tomatoes. For this recipe, you’ll want sun-dried tomatoes in oil, which are typically sold in a jar or can. This recipe uses them two ways to take maximum advantage of their prowess: the tomatoes themselves, which add pops taste and color, and the oil in which they are packed, which also offers flavor and is the starting point of the creamy cheese sauce. Yum and yum.
• Get a Head Start. Cut your chicken into bite-sized pieces up to 1 day in advance, and store them in the refrigerator. You can also grate your cheeses up to 1 day in advance, storing them in a separate container in the refrigerator.

Recipe Variations

• To Make Vegetarian. Omit the chicken and stir in 1 (15-ounce) can of rinsed, drained white beans, such as cannellini.
• To Make Gluten-Free. Use gluten-free pasta and a 1:1 all-purpose flour substitute like this one.
• Change Up the Chicken. Instead of making this mac and cheese with chicken breast, you can use chicken thighs. Or take a note from this Sun-Dried Tomato Pasta with Sausage and use try a mild Italian sausage (I like chicken or turkey sausage).

What to Serve with Chicken Mac and Cheese 

• Salad. A light and easy salad like this Anytime Arugula Salad would pair nicely with the Tuscan flavors in this chicken mac and cheese.
• Vegetables. Bring more veggies to your table by serving this mac and cheese with a side of Roasted Brussels Sprouts or Roasted Zucchini.
• Bread. Always a good choice, especially with Italian-inspired recipes like this one.

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Chicken Mac and Cheese

5 From 20 reviews . Help us out! Review HERE.Help out & review HERE

AUTHOR: Erin Clarke

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Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

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Servings: 5 servings

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This easy Chicken Mac and Cheese is lightened up with everyday ingredients. Its rich Italian flavors are to-die-for! Stovetop method makes it quick.

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Ingredients

  

1x2x3x

• 8 ounces whole-wheat pasta (like fusilli, penne, rigatoni, rotini, shells, elbow, or a similar “short” pasta)
• 1 (7-ounce) jar sun-dried tomatoes in oil
• 1 tablespoon extra virgin olive oil divided
• 1 ¼ pounds boneless skinless chicken breasts or thighs cut into bite-sized pieces
• ½ teaspoon kosher salt divided
• ½ teaspoon coarsely ground black pepper divided
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk (2% also works; swap part for half and half for incredible richness)
• 1 ½ teaspoons Italian seasoning
• ¼ teaspoon garlic powder
• 1 cup shredded part skim mozzarella cheese about 4 ounces
• ½ cup shredded sharp cheddar cheese about 4 ounces
• 4 cups loosely packed baby spinach about 4 handfuls
• Chopped fresh basil or parsley optional for serving

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Instructions

 

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• Bring a large pot of salted water to boil. Cook the pasta in the water until pasta is al dente, according to package directions. Gather the rest of your ingredients (even the spices) and make sure they are measured and on hand. Once the pasta has finished cooking, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
• Meanwhile, reserve 2 tablespoons of oil from the jar of sun-dried tomatoes, then drain away the remaining oil. Pat the tomatoes dry, then roughly chop and set aside.
• Heat a large skillet over medium-high heat. Add the olive oil. Once it is hot, add the chicken pieces. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Saute until the chicken is golden on the outside and fully cooked through on the inside, about 5 minutes. Remove to a plate and set aside.
• To the skillet, add the reserved sun-dried tomato oil and the butter. Once the butter melts, add the sun-dried tomatoes and remaining ½ teaspoon salt. Sprinkle the flour over the top, then cook and stir for 1 minute, until the white bits of flour disappear. The pan will seem dry.
• Slowly pour in the milk, stirring as you go. Bring to a simmer. Stir in the Italian seasoning, garlic powder, and remaining ¼ teaspoon black pepper. Let simmer until very slightly thickened, about 2 minutes.
• Stir in the cheese until smooth. Turn off the heat and stir in the drained pasta and reserved chicken. Add the spinach a few handfuls at a time, until the spinach wilts and is fully incorporated. If the sauce is too thick at any point, splash in a little bit of the reserved pasta water as needed. It should be rich, creamy, and nicely coat the noodles. Enjoy hot, with a sprinkle of fresh basil or parsley as desired.

Notes

• TO STORE: Place leftover mac and cheese in an airtight storage container in the refrigerator for up to 4 days.
• TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat, adding splashes of milk as needed to thin the sauce. You can also reheat this dish in the microwave.
• TO FREEZE: Store mac and cheese in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 5)Calories: 568kcalCarbohydrates: 50gProtein: 44gFat: 23gSaturated Fat: 9gCholesterol: 110mgPotassium: 1374mgFiber: 3gSugar: 3gVitamin A: 3175IUVitamin C: 49mgCalcium: 388mgIron: 4mg

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