Tuscan Chicken Mac And Cheese Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories

Rinse the chicken breasts and pat them dry using paper tissues.

Pound them using a meat tenderizer until they are 1 inch thick.

Heat olive oil and butter in a large pan over medium-high heat.

Arrange the chicken pieces in the pan in a single layer and sprinkle with salt, black pepper, paprika, and Italian seasoning.

Cook for 3-4 minutes, then flip and season the other side before cooking for another 3-4 minutes.

Transfer the chicken to a plate and keep it aside.

Add onions and garlic to the same pan and sauté until onions turn transparent.

Add sun-dried tomatoes and oil from the jar and cook for 50-60 seconds.

Add all-purpose flour and cook for 30-35 seconds, stirring frequently.

Reduce heat to medium and add chicken broth and milk, stirring well.

Add macaroni and mix everything well; cook for 10-12 minutes until the macaroni is al dente, stirring frequently.

Add spinach and mix well, then add parmesan, mozzarella, and cheddar cheese, cooking for 2-3 minutes until melted and spinach is wilted.

Check for salt and pepper, adjusting as needed.

Slice the cooked chicken into strips and stir it into the pasta, then sprinkle with chopped parsley and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens