Tuscan Chicken Mac And Cheese Recipe Whiskaffair

on Apr 25, 2023, Updated Oct 25, 2023 Try more easy and delicious pasta recipes for your weeknight dinner or weekend brunch: White Sauce Pasta, Chicken Florentine Pasta, Jambalaya Pasta, and Instant Pot Chicken Broccoli Pasta. Our house is close to Bhavye’s school. So often, his friends stop by for some time before leaving for their homes. Bhavye calls just after leaving school to tell me he is coming home with a bunch of his friends and if I could make something for them to eat. This pasta dish has become my favorite for such times. It comes together quickly and is loaded with flavors.

About Tuscan Chicken Mac And Cheese

Tuscan Chicken Mac And Cheese is a delicious one-pot pasta dish loaded with flavors and comes together in under 30 minutes using a few simple ingredients. Seasoned chicken pieces and soft pasta coated in a creamy, cheesy, silky smooth, herby sauce with sun-dried tomatoes will surely be your new favorite. This one-pot recipe requires minimal cleanup. For a hearty meal, serve it with garlic bread, salad, or roasted veggies. Seasonings For Chicken – To season the chicken, you will need basic condiments such as salt, ground black pepper, ground paprika, garlic powder, and Italian seasoning. You can use cayenne pepper instead of ground paprika in the recipe. Pasta – Since it is a mac and cheese recipe, you will need macaroni pasta. If it’s unavailable, use other pasta shapes like fusilli, shells, penne, rigatoni, etc. For a healthy twist, you can also use whole wheat pasta for this mac and cheese.
Sun-Dried Tomatoes – Use jarred sun-dried tomatoes. They add a sweet-tart flavor, making the pasta very delicious. Cheese – This pasta has a lot of cheese, and that’s what makes it so irresistible. I have used a combination of mozzarella cheese, parmesan cheese, and cheddar cheese. I suggest you grate the cheese fresh instead of adding packaged pre-shredded cheese to the pasta. Freshly grated cheese tastes much better than store-bought grated cheese. Spinach – I used regular spinach leaves, but you can use baby spinach, too. Others – You will also need unsalted butter, extra virgin olive oil, onions, garlic, all-purpose flour, whole milk, fresh parsley, and chicken broth (chicken stock). To make the pasta dish more indulgent, add a splash of white wine and some unsweetened heavy cream at the end of the cooking. Pound them using a meat tenderizer until they are 1 inch thick. Heat 1 tablespoon extra virgin olive oil and 2 tablespoon unsalted butter in a large pan or a Dutch oven over medium-high heat. Once the butter is melted and the oil is hot, arrange the chicken pieces in the pan in a single layer. Sprinkle with some salt, black pepper powder, ground paprika, and Italian seasoning. Then, using a pair of tongs, flip them and sprinkle the other side with salt, pepper, paprika powder, and Italian seasoning. Cook for another 3-4 minutes. Transfer the chicken to a plate and keep it aside. Scrape the browned bits of chicken from the bottom of the pan. Add 7 oz of sundried tomatoes and 2 tablespoon of the oil from the jar and cook for 50-60 seconds. Reduce the heat to medium. Add 2 cups of chicken broth and 2 cups of whole milk and stir well. Cook for 10-12 minutes until the macaroni is al dente, stirring frequently. Add 2 cups of chopped spinach and mix well.

1 cup of shredded parmesan cheese 1 cup of shredded mozzarella cheese ½ cup of shredded cheddar cheese

If the sauce is too thick, add some more milk. Keep in mind that the sauce will thicken some more once it starts to cool down. Check for salt and pepper and add more if needed. Slice the cooked chicken into strips and stir it in the pasta. Use the leftover sun-dried tomato oil to make salad dressing.