One chilly evening after we visited my elderly neighbor, my husband and I found ourselves craving something warm and comforting. I remembered a recipe I first learned in my cooking club years ago at the local high school, back when I taught home economics. That version called for plain chicken and pasta, but I had leftover sun-dried tomatoes in oil and a bottle of white wine from a summer trip to Tuscany on the kitchen counter.

As I sautéed garlic and onions, the aroma whisked me right back to that school kitchen, sounding like the chatter of students and the clatter of pans. The sun-dried tomatoes brought a tangy burst, paired with the creamy wine-laced sauce. I added spinach for a pop of green, stirring until it wilted into the cheesy mixture.

My husband pulled up a stool and watched as I shredded the succulent chicken, folding it into the macaroni bath. We poured it into bowls, flicked on jazz from the radio, and forked in first bites.

That evening felt like a small celebration at home—simple ingredients that became special in the moment. That’s what draws me back to Tuscan Chicken Mac And Cheese whenever the season turns cool and my hands crave warmth.

Short Description

A creamy, flavorful twist on classic mac and cheese, featuring seared Tuscan chicken, sun-dried tomatoes, spinach, and a white‑wine cheese sauce.

Key Ingredients

Chicken

500 g boneless chicken thighs or breasts
1 tsp salt
½ tsp black pepper
1 tsp sweet paprika
1 tsp dried parsley
2 tsp olive oil

Sauce & Pasta

2 Tbsp butter
1 medium onion, diced
4 garlic cloves, minced
100 ml dry white wine
120 g sun‑dried tomatoes in oil, sliced + 2 Tbsp oil
30 g plain flour
500 ml chicken stock
400 ml whole milk
1 tsp dried Italian herbs
1 tsp salt, ½ tsp pepper
250 g elbow macaroni
100 g baby spinach

Cheeses & Garnish

80 g Parmesan, freshly grated
120 g cheddar, freshly grated
100 g mozzarella, freshly grated
2 Tbsp chopped fresh parsley

Tools Needed

Large deep pan or Dutch oven
Cutting board and knife
Cheese grater
Measuring cups/spoons
Wooden spoon and whisk

Cooking Instructions

Step 1: Season and Sear Chicken
Coat chicken with salt, pepper, paprika, parsley, and 2 tsp olive oil. Heat 1 Tbsp oil in a deep pan over medium-high heat. Sear chicken 6–8 min until golden and cooked. Tent with foil, rest, then slice or shred.

Step 2: Sauté Aromatics
Reduce heat to medium. Melt 2 Tbsp butter; sauté onion until soft (~3 min), then garlic 1 min.

Step 3: Deglaze and Add Tomatoes
Pour in white wine and simmer 2–3 min, scraping browned bits. Stir in sun-dried tomatoes and 2 Tbsp oil for 1–2 min to release flavors.

Step 4: Build the Sauce
Sprinkle flour and cook 1 min while stirring. Gradually whisk in stock and milk until smooth. Add herbs, salt, and pepper. Simmer gently for 3–4 min.

Step 5: Cook Pasta
Stir in dry macaroni. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until pasta is tender and sauce thickens (9–12 min).

Step 6: Add Spinach and Cheese
Stir in spinach until wilted. Remove pan from heat, then stir in Parmesan, cheddar, and mozzarella until creamy. Add milk if needed to adjust consistency.

Step 7: Combine with Chicken
Fold in sliced or shredded chicken and parsley. Stir gently and serve hot.

Why You’ll Love This Recipe

Flavor Depth: Savory, tangy, creamy layers with sun-dried tomato warmth

Comfort Upgrade: Classic mac and cheese with a Tuscan twist

Protein & Veggies: Chicken and spinach balance nutrition and taste

Dinner‑Time Bliss: Rich, cheesy, and perfect for cozy nights

One‑Pan Convenience: Most prep and cooking in a single pan

Mistakes to Avoid & Solutions

Sauce too thick
Solution: Stir in extra milk a little at a time

Pasta undercooked
Solution: Test early; add a bit of stock or milk if dry

Chicken dry
Solution: Don’t over-sear; remove when juices run clear

Burned bottom
Solution: Stir sauce often and adjust the heat

Spinach wilts too quickly
Solution: Stir in off heat to preserve texture

Serving and Pairing Suggestions

Serve in warmed bowls with a sprinkle of parsley

Pair with a crisp green salad dressed in lemon olive oil

Offer a chilled glass of Sauvignon Blanc or light rosé

Perfect for family-style dinners or sharing

Storage and Reheating Tips

Store leftovers in airtight containers for up to 3 days in the fridge

Reheat gently in a saucepan over low heat, adding a splash of milk

Freeze single portions; thaw overnight and reheat on low

For crispy tops, spoon into an oven-proof dish and broil briefly

FAQs

1. Can I use chicken breast instead of thighs?
Yes. Adjust sear time, breasts cook faster, so check doneness early.

2. What if I don’t drink wine?
Substitute with more chicken stock or non-alcoholic white wine.

3. Can I use dried tomatoes instead?
Yes, soak dried tomatoes in warm water, drain, chop, and use 80 g.

4. Can I make this gluten-free?
Use gluten-free flour blend and pasta, and substitute cornstarch.

5. Is this freezer-friendly?
Yes. Freeze in portions. Thaw overnight before reheating with milk.

Tips & Tricks

Shred chicken while still warm—easier to mix

Save sun-dried tomato oil for salad dressing

Season sauce before adding cheese for flavor balance

Add a pinch of nutmeg for extra depth

Stir pesto in for a fresh herby twist

Recipe Variations

Spicy Version: Add ½ tsp chili flakes and pepper jack

Broccoli Boost: Stir in 100 g steamed broccoli before cheese

Mushroom Upgrade: Sauté 100 g mushrooms along with onions

Lighter Version: Use milk blend and reduce cheese

Final Thoughts

That evening, with bowls in hand and soft jazz playing, the house felt calm and content. No guests, no occasion—just a comforting meal shared at the end of a long day. The scent of garlic and sun-dried tomatoes still lingers in my memory, warm and grounding.

What made it special wasn’t just the taste, but the ease of it. Simple ingredients came together into something that felt familiar yet quietly indulgent. Now, when I cook this dish, I let it simmer slowly, not just for flavor, but to savor the moment it brings back every single time.

Creamy Tuscan Chicken Mac And Cheese

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Chicken
500 g boneless chicken thighs or breasts
1 tsp salt
½ tsp black pepper
1 tsp sweet paprika
1 tsp dried parsley
2 tsp olive oil
Sauce & Pasta
2 Tbsp butter
1 medium onion, diced
4 garlic cloves, minced
100 ml dry white wine
120 g sun‑dried tomatoes in oil, sliced + 2 Tbsp oil
30 g plain flour
500 ml chicken stock
400 ml whole milk
1 tsp dried Italian herbs
1 tsp salt, ½ tsp pepper
250 g elbow macaroni
100 g baby spinach
Cheeses & Garnish
80 g Parmesan, freshly grated
120 g cheddar, freshly grated
100 g mozzarella, freshly grated
2 Tbsp chopped fresh parsley

Instructions

Step 1: Sear the Chicken
Season chicken with salt, pepper, paprika, parsley, and 2 tsp olive oil. Sear in 1 Tbsp oil over medium-high heat for 6–8 minutes until golden and cooked through. Rest under foil, then slice or shred.

Step 2: Cook the Aromatics
Melt butter over medium heat. Sauté onion for 3 minutes, then garlic for 1 more.

Step 3: Deglaze & Add Tomatoes
Add wine and simmer 2–3 minutes, scraping up bits. Stir in sun-dried tomatoes and 2 Tbsp of their oil for 1–2 minutes.

Step 4: Make the Sauce
Sprinkle flour, cook 1 minute. Gradually whisk in stock and milk. Add herbs, salt, and pepper. Simmer 3–4 minutes.

Step 5: Cook Pasta in Sauce
Stir in macaroni. Simmer on medium-low, uncovered, 9–12 minutes until tender and thickened.

Step 6: Finish with Spinach & Cheese
Add spinach and stir until wilted. Off heat, stir in Parmesan, cheddar, and mozzarella. Add a splash of milk if needed.

Step 7: Combine & Serve
Fold in the chicken and chopped parsley. Stir gently and serve warm.