Tuscan Chicken Mac And Cheese (One Pot, Stove Top)
Tuscan Chicken Mac And Cheese is a ONE POT dinner made on the stove top, in less than 30 minutes! No extra pots or pans to wash up, and minimal work with simple ingredients!
It will be hard to go back to regular Mac and Cheese after this! Here’s the thing; garlic sun dried tomatoes parmesan cheese mozzarella cheese spinach creamy sauce topped with pan seared chicken = SO MUCH FLAVOUR in this ONE POT!
Since publishing this Garlic Parmesan Mac And Cheese last year, most readers have been asking me to create another similar recipe, but with MORE stuff added. This is the direction my brain went in because it’s apparent how much you all love Tuscan. NOT traditional Tuscan cuisine — please don’t yell at me — but Tuscan from Olive Garden. If you’ve been following me for a while now, you also know how much I twist things: Creamy Garlic Butter Tuscan Shrimp, Creamy Garlic Butter Tuscan Salmon. See where I’m going here?
Although this Tuscan Chicken Mac And Cheese is made in one pot, the pasta is perfectly coated in a silky smooth sauce filled to the brim with as much cheese as you want! I did consider boiling the pasta first and then removing it, then starting on the sauce, but I also know how much my readers love easy recipes that you can just throw together in one pot or on a sheet pan.
For this Tuscan Chicken Mac And Cheese I used Parmesan, mozzarella and a touch of cheddar, but you can use whatever cheese you feel will taste good with this. You can also add sliced mushrooms, pork instead of chicken, chicken thighs OR breasts, zucchini if you wish, diced eggplant, fire roasted peppers instead of sun dried tomatoes…the choices are endless!
Silky, creamy, super cheesy….this Tuscan Chicken Mac And Cheese will become your new favourite!
Tuscan Chicken Mac And Cheese is a ONE POT dinner made on the stove top, in less than 30 minutes! No extra pots or pans to wash up, and minimal work with simple ingredients! It will be hard to go back to regular Mac and Cheese after this!
Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, milks (or cream if using), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 – 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Turn off heat and add the spinach. Cover pot and allow the spinach to wilt through the sauce.
Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add more milk (or cream) in 1/4 cup increments. Keep in mind though, the sauce will continue to thicken as it cools.
Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!
*full fat milk preferred for maximum flavour, but a low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk.
**For added cream flavour, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot before adding in the spinach!
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