If you’re craving comfort food with a gourmet twist, Tuscan chicken mac and cheese is about to become your new obsession. This rich, creamy dish blends the bold flavors of sun-dried tomatoes, garlic, and parmesan with tender chicken and perfectly cooked pasta. Get ready to elevate your weeknight dinner game — you won’t believe how easy it is to make this irresistible recipe at home!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 3 cups baby spinach
- 12 ounces elbow macaroni or short pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Equipment
- Large skillet or sauté pan
- Large pot for boiling pasta
- Wooden spoon
- Whisk
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and set it aside. I always reserve about half a cup of pasta water in case I want to loosen the sauce later.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Season both sides of the chicken thoroughly with salt, pepper, and Italian seasoning. Place it in the hot pan and let it sear without moving it around for 4 to 5 minutes per side. You want that beautiful golden crust to form. Once fully cooked, remove the chicken and let it rest on a cutting board.
- Sauté garlic and sun-dried tomatoes: In the same skillet, reduce the heat slightly and toss in the minced garlic and chopped sun-dried tomatoes. Stir for about 2 minutes just until fragrant. Their oils will flavor the entire base of your sauce.
- Add the spinach: Toss in the baby spinach and let it wilt down, stirring for about 2 minutes. It may seem like a lot at first, but it cooks down quickly and adds a lovely earthiness to the dish.
- Make the cheese sauce: While the skillet is working its magic, grab a separate saucepan. Melt the butter over medium heat and whisk in the flour to make a roux. Let it bubble for 1 minute to cook out any raw flour taste.
- Whisk in milk and cream: Slowly pour in the milk and cream while whisking constantly. This prevents lumps and creates a luxuriously smooth base. Let it thicken for 5 to 7 minutes until it coats the back of a spoon.
- Add the cheeses: Stir in the Parmesan and mozzarella cheeses until they are completely melted and the sauce looks creamy and glossy. I always taste and adjust here with a pinch of salt or a bit more cheese as needed.
- Combine everything: Slice or dice the rested chicken and add it back into the skillet with the sun-dried tomato and spinach mixture.
- Add pasta and sauce: Pour the cheese sauce over the chicken mixture and add the cooked pasta. Stir gently but thoroughly to coat every piece. At this point, it is completely irresistible already.
- Optional golden top: If you want that ooey-gooey browned top, transfer everything to an oven-safe baking dish and pop it under the broiler for 2 to 3 minutes. Keep a close eye on it to prevent burning.
Description
Tuscan Chicken Mac and Cheese is like taking a comforting Southern casserole and whisking it away on a romantic getaway to the Italian countryside. Creamy, dreamy cheese sauce wraps around tender pasta and golden pan-seared chicken, all lifted with the vibrant flavors of sun-dried tomatoes, garlic, and wilted spinach. It is rich and velvety, with layers of flavor that feel both indulgent and soul-satisfying. Every forkful is a perfect balance of savory, creamy, and slightly tangy flavors, all with that signature Tuscan charm.
This dish is the definition of comfort food with a gourmet twist. It brings the hearty warmth of a skillet mac and cheese with the sophisticated punch of Italian-inspired ingredients. Whether you are pulling up a chair for a cozy weeknight dinner or setting the table for guests, Tuscan Chicken Mac and Cheese is a showstopper that hits the sweet spot between rustic and refined. Served fresh out of the oven with a crisp green salad or a glass of chilled white wine, it is a meal that feels like a little Italian vacation, right from your kitchen.
Why You’ll Love This Recipe
Tuscan Chicken Mac and Cheese is the ideal marriage of simplicity and elegance. With pantry-friendly ingredients and one skillet from stovetop to oven, it offers minimal cleanup and maximum flavor. You can easily pull it together on a weeknight, and it also works well for meal prep or weekend comfort feasts. The flavors are bold yet approachable, making it a family favorite across ages.
What makes it even more lovable is its flexibility. Use any short pasta you have on hand, swap the chicken with leftover rotisserie meat, or add in mushrooms or roasted red peppers to make it your own. Plus, you are sneaking in greens like spinach and getting all the cozy vibes from a homemade cheese sauce without needing a culinary degree.
Serving and Storage Tips
Serve Tuscan Chicken Mac and Cheese warm straight from the skillet or baking dish. It pairs beautifully with garlic bread or a crisp Caesar salad. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave-safe dish with a splash of milk to loosen the sauce and preserve that creamy texture.
This dish also freezes well. Let the mac and cheese cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. For best results, thaw in the refrigerator overnight before reheating in the oven at 350 degrees Fahrenheit until warmed through. You can also prep the entire dish a day in advance and bake it when ready to serve.
Course, Cuisine, Keywords
Main Course, Italian American, Weeknight dinner, Mac and cheese, Skillet meal
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 1 ½ cups
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen spinach?
Yes, but thaw it first and squeeze out any excess water to avoid watering down the sauce. Add it after the garlic and sun-dried tomatoes, just like fresh spinach.
What pasta shapes work best?
Elbow macaroni, shells, penne, or fusilli are all great choices. You want something with curves or holes for soaking up the creamy sauce.
How can I make this ahead of time?
Prepare the entire dish up to the point of baking or broiling. Cover it and store it in the fridge for up to 24 hours. When ready to serve, bake at 350 degrees Fahrenheit for 20 to 25 minutes or until hot and bubbly.
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Tuscan Chicken Mac and Cheese
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 4 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 3 cups baby spinach
- 12 ounces elbow macaroni or short pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Cook the pasta in generously salted water according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning, then sear for 4 to 5 minutes per side until golden and cooked through. Remove and set aside to rest.
- In the same skillet, reduce heat to medium and add garlic and chopped sun-dried tomatoes. Sauté for 2 minutes until fragrant.
- Add spinach and cook until wilted, about 2 minutes.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Slowly pour in milk and cream, whisking constantly until smooth and thickened, about 5 to 7 minutes.
- Stir in Parmesan and mozzarella cheeses until melted and creamy.
- Dice or slice the cooked chicken and return it to the skillet with the tomato and spinach mixture.
- Add the cooked pasta and pour in the cheese sauce. Stir until everything is well combined and coated.
- Optional: For a golden top, transfer the mixture to an oven-safe dish and broil for 2 to 3 minutes until bubbly and browned.
