Mac And Cheese
Since publishing this Garlic Parmesan Mac And Cheese last year, most readers have been asking me to create another similar recipe, but with MORE stuff added. This is the direction my brain went in because it’s apparent how much you all love Tuscan. NOT traditional Tuscan cuisine — please don’t yell at me — but Tuscan from Olive Garden. If you’ve been following me for a while now, you also know how much I twist things: Creamy Garlic Butter Tuscan Shrimp, Creamy Garlic Butter Tuscan Salmon. See where I’m going here?
One Pot Pasta
Although this Tuscan Chicken Mac And Cheese is made in one pot, the pasta is perfectly coated in a silky smooth sauce filled to the brim with as much cheese as you want! I did consider boiling the pasta first, removing it, then starting on the sauce. But I also know how much my readers love easy recipes that you can just throw together in one pot or on a sheet pan.
Cheese
For this Tuscan Chicken Mac And Cheese I used Parmesan, mozzarella and a touch of cheddar, but you can use whatever cheese you feel will taste good with this.
Optional Add Ins
You can add sliced mushrooms, pork instead of chicken, chicken thighs OR breasts, zucchini if you wish, diced eggplant, fire roasted peppers instead of sun dried tomatoes…the choices are endless!
How To Make Mac And Cheese
Choose a large pan to fit everything in and avoid unnecessary spillage (anything above 30-cm or 12-inches, or over 6-quart is perfect). Sear skinless and boneless chicken thighs OR breasts. We prefer thighs in this, but breasts are just as good if you don’t like dark meat. Use dry pasta… there’s no need to pre-boil anything. I use white wine in this as I LOVE the flavour it adds, but you can add chicken broth instead!
Mac and Cheese Sauce
For the sake of keeping this Mac n Cheese as close to the traditional Mac N Cheese we all love, I use butter as the base. You CAN use oil if you like! Retain 2 tablespoons of the oil that the sun dried tomatoes come in. You can use more or less if you like, but I LOVE the flavour in that oil! I choose to use flour in the sauce to also keep the Mac n cheese tradition alive and well. It does not necessarily create a roux, but it’s similar in taste. If you find lumps from the flour after you first add it in, DON’T WORRY. They do eventually cook through when you add the liquids in and they begin to heat up. When you add your liquids, stir the flour through really well. You’ll see it begin to thicken with the heat. Regularly stir the pasta in the sauce mixture so it doesn’t end up in one big lump of a mess. Stir it every minute or so and watch the magic unfold! For a deeper cream flavour, add in ½ cup light cream or heavy cream if you prefer right before adding in the spinach!
As soon as the pasta is al dente (not too soft), take it off the heat! Remember, it will continue to cook in the hot sauce, and you don’t want to end up with mushy pasta. Have fun with the cheese you choose, or follow the recipe and use the combination we used. Remember to taste test and adjust salt and pepper to your tastes (If needed)! I didn’t add a crumb topping to this, but you can if you wish! Just make sure you start in an oven-proof dish, that way you don’t need to transfer anything. Use the crumb from this garlic parmesan mac and cheese recipe.
Silky, creamy, super cheesy….this Tuscan Chicken Mac And Cheese will become your new favourite!
More Pasta Recipes!
One-Pot Creamy Mushroom Chicken Pasta (Lightened Up) Creamy Garlic Parmesan Mac And Cheese Skinny One Pot Chicken Bacon Fettuccine Alfredo
WATCH US MAKE Tuscan Chicken Mac And Cheese (One Pot, Stove Top) RIGHT HERE
… Read More
