tuscan chicken mac and cheese is a one pot dinner made on the range high, in lower than 30 minutes!
No further pots or pans to clean up, and minimal work with easy ingredients. Will probably be onerous to return to common Mac and Cheese after this! Right here’s the factor: garlic + solar dried tomatoes + parmesan cheese + mozzarella cheese + spinach + creamy sauce + topped with pan seared chicken = SO MUCH FLAVOUR on this ONE POT Tuscan Chicken Mac And Cheese!
mac and cheese
Since publishing this Garlic Parmesan Mac And Cheese final 12 months, most readers have been asking me to create one other comparable recipe, however with MORE stuff added. That is the path my mind went in as a result of it’s obvious how a lot you all love Tuscan. NOT conventional Tuscan delicacies — please don’t yell at me — however Tuscan from Olive Backyard.
When you’ve been following me for some time now, you additionally know the way a lot I twist issues: Creamy Garlic Butter Tuscan Shrimp, Creamy Garlic Butter Tuscan Salmon. See the place I’m going right here?
one pot pasta
Though this Tuscan Chicken Mac And Cheese is made in a single pot, the pasta is completely coated in a silky clean sauce stuffed to the brim with as a lot cheese as you need! I did take into account boiling the pasta first, eradicating it, then beginning on the sauce. However I additionally know the way a lot my readers love simple recipes which you could simply throw collectively in a single pot or on a sheet pan.
For this Tuscan Chicken Mac And Cheese I used Parmesan, mozzarella and a contact of cheddar, however you need to use no matter cheese you’re feeling will style good with this.
non-compulsory add ins
You’ll be able to add sliced mushrooms, pork as a substitute of chicken, chicken thighs OR breasts, zucchini if you want, diced eggplant, fireplace roasted peppers as a substitute of solar dried tomatoes…the alternatives are countless!
methods to make mac and cheese
Select a big pan to suit all the things in and keep away from pointless spillage (something above 30-cm or 12-inches, or over 6-quart is ideal).
Sear skinless and boneless chicken thighs OR breasts. We want thighs on this, however breasts are simply pretty much as good should you don’t like darkish meat.
Use dry pasta… there’s no must pre-boil something.
I take advantage of white wine on this as I LOVE the flavour it provides, however you possibly can add chicken broth as a substitute!
mac and cheese sauce
- For the sake of retaining this Mac n Cheese as near the standard Mac N Cheese all of us love, I take advantage of butter as the bottom. You CAN use oil should you like!
- Retain 2 tablespoons of the oil that the solar dried tomatoes are available in. You should utilize roughly should you like, however I LOVE the flavour in that oil!
- I select to make use of flour within the sauce to additionally hold the Mac n cheese custom alive and effectively. It doesn’t essentially create a roux, nevertheless it’s comparable in style. When you discover lumps from the flour after you first add it in, DON’T WORRY. They do ultimately cook dinner by means of while you add the liquids in they usually start to warmth up.
- Whenever you add your liquids, stir the flour by means of rather well. You’ll see it start to thicken with the warmth.
- Recurrently stir the pasta within the sauce combination so it doesn’t find yourself in a single huge lump of a large number. Stir it each minute or so and watch the magic unfold!
- For a deeper cream flavour, add in half of cup gentle cream or heavy cream should you want proper earlier than including within the spinach!
As quickly because the pasta is al dente (not too comfortable), take it off the warmth! Bear in mind, it should proceed to cook dinner within the scorching sauce, and also you don’t need to find yourself with mushy pasta.
Silky, creamy, tremendous tacky….this Tuscan Chicken Mac And Cheese will turn out to be your new favorite!
2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
Salt and pepper, to season
1/2 teaspoon paprika (sweet or smokey)
1/2 teaspoon dried parsley
1 tablespoon oil, divided (use olive or canola oil)
2 tablespoons butter
1 small yellow onion chopped
6 cloves garlic finely diced
1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
3 level tablespoons flour
2 cups chicken broth
3 cups milk OR light cream* or half and half, divided
2 teaspoons dried Italian herbs
10 ounces (300g) elbow macaroni uncooked (3 cups!)
3 cups baby spinach leaves
1 cup fresh grated Parmesan cheese
3/4 cup mozzarella cheese shredded
1/2 cup grated cheese Cheddar or Gruyere
2 tablespoons fresh parsley chopped
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, 2 1/2 cups of milks (or cream/half and half), 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). Add the spinach and stir through until wilted.
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 the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind 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!