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During the week, it can be easy and tempting to pull out that classic boxed mac and cheese, but don’t do it! Instead, take just a few minutes to make this delicious and elevated Tuscan Mac and Cheese with Chicken. A simple stovetop mac and cheese, this recipe is amped up with tangy sun dried tomatoes, garlic, and tons of fresh basil. A simple chicken and mac and cheese night took a detour in Italy!
Simple Chicken Breast
This recipe is 2 parts, chicken and mac and cheese. Of course you can just help yourself to a hearty bowl of the tuscan mac and cheese! To me, though, every dinner I eat needs a protein element. So a great pair with this mac recipe is a simple seared chicken breast. Begin with 1 lb of boneless skinless breasts, or four breast. I ended up with 4 very large breasts so I cut each in halp to yield more, but hey, that just means extra for salad later in the week!
Heat a saute pan with a drizzle of oil over medium high heat. We want to sear the chicken, not steam it, so make sure the pan is hot. While the pan heats, pat the breasts dry and season both sides of all of them with 1 tbsp dried italian seasoning, 2 tsp garlic powder, 1 1/2 tsp onion powder, and salt and pepper to taste.
Place the breasts in the hot pan and sear 3-4 minutes per side or until the internal temperature reaches 165 degrees. Thicker breasts may require longer per side, so it helps to cover the pan to trap any steam. Once the chicken is cooked, you can set it aside while the rest of the meal comes together.
Tuscan Mac and Cheese
Now for the star of the show! Tuscan mac and cheese is creamy, gooey, full of surprises, and most importantly, EASY! Begin by cooking your favorite pasta. I love cavatappi and elbows are my favorite for my mac and cheese, but any short cut pasta works. While your chicken is cooking, bring a large pot of salted water to a boil. Add your pasta. Cook according to package directions until they noodles are al dente. Drain and set aside.
In the now empty pot, add in 4 tbsp of butter and 2 minced cloves of garlic, cooking until fragrant. Next add in 1/4 cup of flour, whisk and cook until bubbling. Pour in 2-2 1/2 cups of milk and whisk to prevent lumps. Cook 3-5 minutes to bring the milk to a simmer and allow it to thicken enough to coat the back of a spoon.
Add in 4 cups of shredded cheddar cheese (or a blend of your favorites) and whisk to combine. If the sauce is too runny, add in more cheese. If it is too thick, thin it out with a bit of milk. Once the sauce reaches your desired consistency, add in cooked pasta, 8oz of chopped sun dried tomatoes (in oil), and 2 tbsp of chopped basil. Stir to combine.
Scoop the pasta into bowls or serving dish, and top with one sliced cooked chicken breast. And just like that you have it! A delicious, fun, and surprising meal that will be sure to please everyone. Tuscan mac and cheese with chicken is everything you love about the comforting classic, with just a little spin and a whole lot of flavor.
Want More Pasta Recipes?
- Fresh Pasta
- Caprese Pasta Salad
- Sausage Pesto Pasta
- Garlic Tomato Pasta With Seared Scallops
- Chicken Parmesan Pasta
- Roasted Red Pepper Pasta
Tuscan Mac and Cheese with Chicken
Ingredients
- 1 lb boneless skinless chicken breast 4 breasts
- 1 tbsp dried italian seasoning
- 2 tsp garlic powder
- 1½ tsp onion powder
- salt and pepper
- 1 lb elbow or cavatappi pasta
- 4 tbsp butter
- 2-3 cloves of garlic minced
- ¼ cup flour
- 2-2½ cups whole milk
- 4 cup shredded cheddar
- 8 oz sun dried tomatoes in oil chopped, add in oil too if desired
- 2 tbsp chopped fresh basil
Instructions
- Heat a large saute pan with a little bit of oil over medium high heat. Season both sides of the breasts with italian seasoning, garlic and onion powder, and salt and pepper to taste. Place in hot pan.
- Cook the breasts 3-4 minutes per side, or until they reach an internal temperature of 165°. Set aside and cover.
- While the chicken cooks, bring a pot of water to a boil, salt it generously, and add your pasta. Cook according to package directions until they noodles are al dente. Drain and set aside
- In the now empty pot, add in butter and garlic, cooking until fragrant, then add flour and cook until bubbling. Pour in milk and whisk to prevent lumps
- Cook 3-5 minutes to bring the milk to a simmer and allow it to thicken enough to coat the back of a spoon.
- Add in cheese and whisk to combine. If the sauce is too runny, add in more cheese. If it is too thick, thin it out with a bit of milk.
- Once the sauce reaches your desired consistency, add in cooked pasta, sun dried tomatoes, and basil. Stir to combine.
- Scoop the pasta into a bowl or serving dish, and top with one sliced cooked chicken breast. Serve immediately
