Tuscan Chicken Mac and Cheese
This easy Tuscan Chicken Mac and Cheese is lightened up with everyday ingredients. Its rich Italian flavors are to-die-for! The simple stovetop method makes it quick to prepare.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 5 servings
Ingredients
- 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
Instructions
- 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
