This Tuscan chicken mac and cheese is a standout twist on a classic comfort dish. Inspired by Italian flavors, it combines sun-dried tomatoes, garlic, fresh herbs and spinach with tender chicken and a rich, creamy cheese sauce for a family-friendly meal that’s anything but ordinary.
When we launched The Cheese Knees our goal was to craft the best mac and cheese recipe — and along the way we developed creative variations. This Tuscan chicken mac and cheese is one of our favorites and a delicious change from the usual.
Featured Comment
“I made this tonight and my family liked it! The sun-dried tomatoes are a nice break from the usual jarred spaghetti sauce and it’s a great recipe to use up spinach!” — Elizabeth
What You Need for Chicken Mac and Cheese
The sauce balances garlic, onion, fresh herbs and sun-dried tomatoes for a bright, savory base. For the full dish you’ll also need chicken breast, fresh spinach and a large pot or Dutch oven to make the sauce and combine everything.
Variations & Substitutions
Use any shaped pasta that holds sauce—cavatappi works great but fusilli, rotini or penne are good alternatives. For a vegetarian version, omit the chicken and optionally add more vegetables like roasted peppers, mushrooms or eggplant. If you want extra greens, sauté additional vegetables with the onion and garlic before adding the sun-dried tomatoes.
simple
Mac and Cheese Sauce
A classic roux-based cheese sauce makes this dish creamy and smooth. Use cheeses that melt well—sharp cheddar, parmesan and mozzarella are a delicious trio.
FAQ
Chicken pairs wonderfully with mac and cheese and is used here. Other popular options include bacon, pulled pork or BBQ chicken for a smoky flavor.
Choose mild cheeses that melt smoothly: Monterey Jack, mozzarella and grated parmesan are all excellent. Mixing cheeses creates a more complex flavor.
Yes. Thighs add extra flavor and moisture and work well in this recipe.
Try mushrooms, sautéed kale, additional spinach, roasted peppers or cherry tomatoes to boost texture and flavor.
How to Store Mac and Cheese
Let the Tuscan chicken mac and cheese cool to room temperature before storing to avoid excess moisture. Keep it in an airtight container in the refrigerator and eat within 3–4 days for best quality.
Reheating Mac and Cheese
Reheat gently and add a splash of milk to restore creaminess. For oven reheating, place mac and cheese in an oven-safe dish, stir in a tablespoon or more of milk depending on the portion, cover and warm at 350°F until heated through (10–20 minutes depending on quantity). Stovetop reheating over low heat with a bit of milk also works well—stir frequently to keep the sauce smooth.
Tuscan Chicken Mac and Cheese
This Tuscan mac and cheese features sun-dried tomatoes, Tuscan seasoning and cooked chicken in a creamy cheese sauce. It’s hearty, flavorful and a new family favorite.
By: Emily Richter
Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Servings: 6
Ingredients
- 8 oz cavatappi noodles
- 1 teaspoon salt, divided
- 1/4 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 lb boneless skinless chicken breast
- 8.5 oz sun-dried tomatoes (drained if packed in oil)
- 3 tablespoons olive oil from the tomatoes, divided
- 1 medium white onion, minced
- 4 cloves garlic, minced
- 4 cups packed spinach, chopped
- 1/2 tablespoon fresh thyme, chopped
- 1/2 tablespoon fresh oregano, chopped
Cheese Sauce
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 1/4 teaspoon salt
- 1/2 tablespoon fresh thyme, chopped
- 1/2 tablespoon fresh oregano, chopped
- 1/3 cup shredded white sharp cheddar
- 1/3 cup shredded parmesan
- 1/3 cup shredded mozzarella
- 1 tablespoon olive oil from the sun-dried tomatoes
Instructions
- Cook the noodles: bring a large pot of salted water to a boil, add the pasta and cook according to package directions. Drain and set aside.
- Mix seasonings: combine the remaining salt, pepper, garlic powder and red pepper flakes in a small bowl and set aside.
- Prepare the chicken: place the chicken on a cutting board, cover with plastic wrap and pound to an even thickness (about 1/2 inch). Season both sides with the spice mix.
- Sear the chicken: heat a large skillet over medium-high heat and add olive oil from the sun-dried tomatoes. When fragrant, add the chicken and sear 3–4 minutes per side until the internal temperature reaches 165°F. Remove, let cool slightly, then cut into chunks.
- Sauté vegetables: keep the olive oil and chicken juices in the skillet. Add onion, garlic, spinach, thyme and oregano and cook 4–5 minutes. Stir in sun-dried tomatoes, remove from heat and set aside.
- Make the cheese sauce: in a large pot, melt the butter over medium-high heat. Whisk in the flour until a paste forms. Reduce heat to medium and slowly whisk in the milk until the sauce thickens. Stir in salt, thyme, oregano, cheeses and the tablespoon of olive oil until smooth and thick.
- Combine and heat: fold the cooked pasta, sautéed vegetables and chicken into the cheese sauce. Warm over medium heat until everything is hot and well combined. Adjust seasoning with salt and pepper to taste.
- Serve and enjoy.
Nutrition
Calories: 369 kcal; Carbohydrates: 19 g; Protein: 28 g; Fat: 22 g; Fiber: 3 g; Sugar: 9 g. (Values are approximate.)
More of our Favorite…
Mac and Cheese
- Copycat Panera Mac and Cheese
- Lobster Mac and Cheese
- Classic Mac and Cheese
- How to Make Box Mac and Cheese Better
- Instant Pot Mac and Cheese
- Baked Mac and Cheese