Creamy Tuscan Chicken Mac And Cheese
This quick and easy one-pot recipe is sure to be a dinner favorite. Chicken and pasta are smothered in a creamy, cheesy sun-dried tomato and garlic sauce. Some of the ingredients are customizable–don’t have kale? Use baby spinach. No milk? Use half and half. Throw in your favorite pasta and cheeses and enjoy this melt-in-your-mouth meal!
Andrew Pollock & Betsy Carter
Tasty Team
Total Time
55 minutes
55 minutes
Prep Time
25 minutes
25 minutes
Cook Time
30 minutes
30 minutes
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Total Time
55 minutes
55 minutes
Prep Time
25 minutes
25 minutes
Cook Time
30 minutes
30 minutes
Ingredients
for 8 servings
-
1 ½ teaspoons kosher salt, plus more for boiling pasta (7 g) -
1 lb medium shell pasta, penne or bowtie can also be used (452 g) -
1 tablespoon olive oil, plus more for drizzling (14 mL) - 2 boneless, skinless chicken breasts
-
¾ teaspoon freshly ground black pepper (1 g) -
3 tablespoons unsalted butter (42 g) -
1 cup yellow onion, finely diced (150 g) - 4 garlic cloves, minced
-
¼ cup dry white wine, such as Pinot Grigio (60 mL) -
1 cup sun-dried tomatoes in olive oil, julienne-style, drained (55 g) -
2 tablespoons all-purpose flour (16 g) -
3 cups whole milk, or half and half (720 mL) -
2 teaspoons dried oregano (2 g) - 1 bunch tuscan kale, stemmed and sliced
-
2 cups shredded mozzarella cheese (230 g) -
1 cup white cheddar cheese, grated (100 g) -
½ cup grated parmesan cheese, plus more for serving (55 g) -
1 tablespoon fresh parsley, chopped (2.2 g)
Nutrition Info
Powered by- Calories 667
- Fat 25g
- Carbs 68g
- Fiber 5g
- Sugar 16g
- Protein 42g
Estimated values based on one serving size.
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Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
- In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2–3 minutes. Add the sun-dried tomatoes and stir to incorporate.
- Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
- Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
- Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
- Enjoy!
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madimendez
Enjoy with garlic bread!
2020-06-24T01:35:56Z Helpful (35) -
Alyssa Toupin
So I didn’t have kale so I used broccoli, worked just fine. Followed it step by step and it worked but I was surprised how bland it was. Up the spices and I think this will be great! The version I made was still very good but just needs more flavor. Definitely will make again!
2020-06-26T23:01:23Z Helpful (14) -
Lauren Jenkins
I thought I upped the spices enough reading the reviews and it was NOT ENOUGH. This recipe is very bland so make sure you feel like you over seasoned
2020-07-04T19:11:54Z Helpful (10) -
Piyal Wijetunge
try putting cherry tomatoes ,mozzarella, and ground beef. it's great with those. try it it tastes good
2020-07-27T15:51:06Z Helpful (5) -
Ashley Poindexter
Turned off it great! I added chicken broth to make the sauce stretch better 😊
2020-07-20T23:55:43Z Helpful (4) -
Sam Mattei
Next time I make this I’m going to use some shredded parm cheese along with the mozz. Also will cut up the tomatoes and mix them in next time instead of on top. With that being said
2020-08-20T21:17:34Z Helpful (3) -
Fiona Hay
You could totally cook the pasta & chicken at the same time to cut the recipe time down rather than doing one step at a time.
2020-07-19T18:53:25Z Helpful (3) -
Courts Love
Don’t add 4 cloves of garlic 1 is more than enough !
2020-07-08T13:41:51Z Helpful (3) -
Keisha Bady
used Italian Seasoning instead of just oregano and subbed spinach for the kale. Also diced tomatoes in a can work just fine. My family loved it!
2020-08-07T23:32:07Z Helpful (2) -
Savannah Fields
add more seasoning!!!
2020-07-29T20:05:04Z Helpful (2) -
currency_buckwell
I made this without the white wine and grilled the chicken without the olive oil (for less calories) and it still tasted incredibly good.
2020-10-20T00:56:13Z Helpful (1) -
kierconville
It’s delicious and very thick so it really could serve between 4-6 people. I read about there not being enough flavour so I washed the chicken with vinegar and seasoned it with salt, pepper, garlic powder, and adobo and I had no problem with the taste. More flavour than I’m used to but blended very delightfully.
2020-10-11T05:17:04Z Helpful (1)
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