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 the ultimate comfort classic will have members of your family jostling for extra servings. Now that Ben and I are both working from home full time, figuring out lunches took a few weeks of adjustment (seriously, we’re out of food, AGAIN? How much do you eat?), but we hit a decent rhythm. Then, this mac and cheese with chicken happened. How it usually goes: I make a big, healthy pasta recipe like this Tuscan chicken mac and cheese one or two nights a week. We eat a portion for dinner, then Ben eats most of the leftovers for lunch. I’m usually happy with something like this Italian Farro Salad for my lunch, and no one goes hangry. This Tuscan chicken mac? DIFFERENT STORY. I can’t say it’s too good to share—not because it isn’t but because I’m not cold-hearted enough to deny members of my household access to a bubbly, cheesy pot of macaroni— but it is certainly too good not to make sure you enjoy the full amount of your allotted portion. And maybe a little bit of the other person’s portion if you can beat them to the refrigerator the next day. Like my holy grails of comfort—Adult 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. Watching the velvety sauce come together as you stir is a moment you’ll savor. 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. It tastes so indulgent, I pinky promise no one (including yourself!) will suspect.
How to Make Tuscan Chicken Mac and Cheese
Have a skillet, a pasta pot, and an appetite? Perfect! You’re ready to make this easy mac and cheese. The ingredients in Tuscan chicken mac and cheese are a spin on Tuscan chicken, an Italian-American restaurant dish consisting of chicken simmered in a rich sauce made of heavy cream, garlic, sun-dried tomatoes, and spinach. This mac and cheese channels that spirit into a stovetop pasta. I honestly prefer it to the original! Where there is cheesy sauce, there should be noodles.
The Ingredients
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.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. For a vegetarian option, see suggestion in Recipe Variations below.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 my Tuscan mac and cheese, and spinach works perfectly. Plus, it’s packed with Vitamin-C and iron. Think about that as you’re scooping a second serving.Fresh Herbs. An optional but delightful addition. Basil or parsley are perfect here.
The Directions
What to Serve with Tuscan Chicken Mac and Cheese
Salad. A light and easy salad like this Anytime Arugula Salad would pair nicely with the Tuscan flavors in this dish.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.
Make-Ahead and Storage Tips
To Make Ahead. 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.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 (water works in a pinch) 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.
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).
More Italian-Inspired Recipes To Love
Chicken CacciatoreItalian Stuffed PeppersSheet Pan Italian ChickenZucchini Boats (Italian style)Italian Breakfast BowlItalian Turkey Burgers
Recommended Tools to Make this Recipe
Large Skillet. Ideal for preparing this mac and cheese, and it looks beautiful for serving it too.Cheese Grater. A box grater or a microplane grater will work well here (the microplane is my go-to).Pasta Insert. If you cook a lot of pasta, having a pot with the insert for easy draining and preserving of your pasta water is a game changer.
Despite what our household quibbling might suggest, this tasty Tuscan chicken mac and cheese does yield a generous portion. The fact that we went through it as quickly as we did is a testament to its quality, not its quantity. Leftovers (ha!) will last well into the week, though if your household behaves anything like ours, I suggest grabbing your additional servings soon, before they disappear.
