Tuscan Chicken Mac and Cheese (One Pot, Stovetop)

Description

Looking for a rich, comforting dinner that comes together in one pot? This Tuscan Chicken Mac and Cheese combines tender chicken, creamy cheese sauce, sun-dried tomatoes, and spinach for a flavorful twist on a classic favorite.

With layers of dairy richness and savory ingredients, this dish delivers both comfort and convenience—perfect for weeknight meals.

Ingredients

  • 4 boneless skinless chicken thigh filets
  • Salt and pepper, to season
  • ½ teaspoon paprika
  • ½ teaspoon dried parsley
  • 1 tablespoon oil, divided
  • 2 tablespoons butter
  • 1 small yellow onion, chopped
  • 6 cloves garlic, finely diced
  • 1 (9-ounce) jar sun-dried tomato strips in oil (reserve 2 tablespoons oil, drain the rest)
  • 3 tablespoons flour
  • 2 ½ cups chicken broth
  • 3 cups milk
  • 2 teaspoons dried Italian herbs
  • 10 ounces elbow macaroni, uncooked
  • 3 cups baby spinach leaves
  • 1 cup fresh grated Parmesan cheese
  • ¾ cup mozzarella cheese, shredded
  • ½ cup grated cheddar or Gruyere cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the chicken. Season chicken with salt, pepper, paprika, and dried parsley. Heat half the oil in a large pot over medium-high heat. Sear chicken until golden brown and cooked through. Transfer to a plate, cover, and set aside.
  2. Sauté aromatics. In the same pot, add butter, onion, and garlic. Cook until onion becomes soft and translucent (about 2 minutes). Add ½ cup chicken broth and simmer for 5 minutes until reduced.
  3. Add tomatoes. Stir in sun-dried tomatoes and reserved oil. Cook for 1–2 minutes to release flavor.
  4. Build the sauce. Stir in flour and cook for 1 minute. Add remaining broth, 2½ cups milk, herbs, salt, and pepper. Bring to a gentle simmer.
  5. Cook pasta. Add uncooked macaroni and stir occasionally. Reduce heat to medium-low and cook for 9–10 minutes until pasta is tender and sauce thickens.
  6. Add spinach. Stir in spinach until wilted.
  7. Add cheese. Remove from heat and quickly stir in Parmesan, mozzarella, and cheddar (or Gruyere). Adjust seasoning as needed. Add remaining milk gradually if a thinner sauce is desired.
  8. Finish dish. Slice chicken and return to the pot, including any juices. Stir to combine. Garnish with fresh parsley and serve immediately.

Why Dairy?

Milk and a blend of cheeses create a rich, creamy sauce while adding protein and calcium. Dairy balances the bold flavors of sun-dried tomatoes and garlic, creating a smooth, satisfying texture.

Make It Your Own

  • Use rotisserie chicken for a quicker version
  • Swap spinach for kale or omit if preferred
  • Add red pepper flakes for heat
  • Use whole wheat pasta for added fiber

Storage Tips

  • Store leftovers in an airtight container in the refrigerator for up to 4 days
  • Reheat on the stovetop or microwave, adding a splash of milk if needed
  • Not ideal for freezing due to sauce texture changes

Reach out any time!

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