Tuscan Mac and Cheese with Chicken
Toss aside that simple weeknight chicken and boxed macaroni and get fancy with this tuscan mac and cheese with chicken, full of sun dried tomatoes and basil.
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