CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Creamy Tuscan Chicken Mac And Cheese Recipe by Tasty image

This quick and easy one-pot recipe is sure to be a dinner favorite. Chicken and pasta are smothered in a creamy, cheesy sun-dried tomato and garlic sauce. Some of the ingredients are customizable-don't have kale? Use baby spinach. No milk? Use half and half. Throw in your favorite pasta and cheeses and enjoy this melt-in-your-mouth meal!

Provided by Andrew Pollock

Categories     Dinner

Time 55m

Yield 8 servings

Number Of Ingredients 18

1 ½ teaspoons kosher salt, plus more for boiling pasta
1 lb medium shell pasta, penne or bowtie can also be used
1 tablespoon olive oil, plus more for drizzling
2 boneless, skinless chicken breasts
¾ teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1 cup yellow onion, finely diced
4 garlic cloves, minced
¼ cup dry white wine, such as Pinot Grigio
1 cup sun-dried tomatoes in olive oil, julienne-style, drained
2 tablespoons all-purpose flour
3 cups whole milk, or half and half
2 teaspoons dried oregano
1 bunch tuscan kale, stemmed and sliced
2 cups shredded mozzarella cheese
1 cup white cheddar cheese, grated
½ cup grated parmesan cheese, plus more for serving
1 tablespoon fresh parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
  • Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
  • Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
  • In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2-3 minutes. Add the sun-dried tomatoes and stir to incorporate.
  • Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
  • Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
  • Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
  • Enjoy!

Nutrition Facts : Calories 667 calories, Carbohydrate 68 grams, Fat 25 grams, Fiber 5 grams, Protein 42 grams, Sugar 16 grams

There are no comments yet!