After a chilly afternoon helping at the local food bank in our small town’s community center, I realized dinner needed to be something warm, comforting, and filling but also a bit special. I noticed the kids eyeing the macaroni shells I had leftover from lunch, and my husband joking about how everything had to be “Mac and Cheese night” last week.

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I rummaged through the pantry and fridge, finding juicy chicken thighs, sun-dried tomatoes, and a bottle of white wine we’d brought back from our Italy trip years ago. That prompted an idea: why not bring a Tuscan twist to everyone’s favorite comfort food?

I seasoned the chicken and seared it until golden, then sautéed onions and garlic into a rich base. When the wine hit the pan, the aroma filled the kitchen and pulled my daughter in from sorting mail. As the macaroni bubbly-simmered in the creamy sauce with spinach and sun-dried tomatoes, everyone gathered closer—curious, hungry, and eager.

We topped it all with a cheesy blend of Parmesan, cheddar, and mozzarella and stirred in my carefully sliced chicken. By the time I scooped the hot, cheesy pasta into bowls, there were smiles all around. Conversations paused.

Short Description

A creamy, cheese-packed macaroni with sun-dried tomatoes, spinach, and tender Tuscan-style chicken—exceptional comfort food with a gourmet twist.

Key Ingredients

Chicken:

500 g boneless chicken thighs or breasts
1 tsp salt
½ tsp black pepper
1 tsp sweet paprika
1 tsp dried parsley
2 tsp olive oil

Sauce & Macaroni:

2 Tbsp butter
1 medium onion, finely diced
4 cloves garlic, minced
100 ml dry white wine
120 g sun-dried tomatoes in oil, drained and sliced
2 Tbsp sun-dried tomato oil
30 g plain flour
500 ml chicken stock
400 ml whole milk (plus extra if needed)
1 tsp dried Italian herbs
1 tsp salt (adjust to taste)
½ tsp pepper
250 g dried elbow macaroni
100 g baby spinach leaves

Cheese Blend:

80 g Parmesan, freshly grated
120 g cheddar, freshly grated
100 g mozzarella, freshly grated

Garnish:

2 Tbsp chopped fresh parsley

Tools Needed

Large deep skillet or pan
Measuring cups and spoons
Wooden spoon or spatula
Grater
Knife and chopping board

Cooking Instructions

Step 1: Season and Sear Chicken
Coat chicken with salt, pepper, paprika, parsley, and 2 tsp olive oil. Heat 1 Tbsp oil in a large pan over medium-high heat. Cook chicken for 6–8 minutes until golden and fully cooked (internal temp 165 °F). Remove and tent with foil—set aside.

Step 2: Build the Base
Lower heat to medium. Melt butter in the same pan, then add onion and garlic. Sauté for about 3 minutes until onions are soft and translucent.

Step 3: Add Wine and Tomatoes
Pour in white wine. Scrape browned bits and simmer 2–3 minutes until it reduces slightly. Stir in sun-dried tomatoes and their oil; cook for 1–2 minutes.

Step 4: Make the Cream Sauce
Sprinkle flour into the pan, stirring constantly for 1 minute. Gradually whisk in chicken stock and milk until smooth. Stir in Italian herbs, salt, and pepper. Bring to gentle simmer.

Step 5: Cook the Pasta
Add dry macaroni to the sauce. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 9–12 minutes until pasta is al dente and sauce thickens.

Step 6: Wilt the Spinach
Stir in spinach leaves until wilted—about 1–2 minutes.

Step 7: Add Cheese
Remove pan from heat. Quickly stir in Parmesan, cheddar, and mozzarella until creamy. If too thick, add a splash of milk.

Step 8: Combine Chicken & Serve
Slice or shred the rested chicken and fold into pasta. Stir through fresh parsley. Serve immediately.

Troubleshooting: If sauce feels too thick, gently loosen with warm milk. For overly runny sauce, simmer a minute longer, stirring.

Why You’ll Love This Recipe

Flavor Explosion: Sun-dried tomatoes and white wine give rich depth

Ultimate Comfort: Creamy cheese sauce hugging every shell

One-Pan Dinner: Cooks in one pot—easy and minimal cleanup

Family Approval: Simple enough for kids, flavored enough for grown-ups

Balanced Meal: Protein, carbs, veggies, and calcium in every scoop

Mistakes to Avoid & Solutions

Sticky Pasta:
Issue: Pasta clumps from thick sauce.
Solution: Stir halfway and serve hot immediately.

Lumpy Sauce:
Issue: Flour not mixed fully.
Solution: Whisk while adding milk slowly to create smooth texture.

Overcooked Chicken:
Issue: Dry texture.
Solution: Tent with foil and add chicken at the end after slicing.

Serving and Pairing Suggestions

Serve family-style in the pan so everyone grabs a spoonful

Pair with garlic bread or roasted cherry tomatoes

Enjoy with a fresh side salad, iced tea, or chilled white wine

Storage and Reheating Tips

Store: Keep in an airtight container for up to 3 days.

Reheat (Stovetop): Warm over low heat with a splash of milk to restore creaminess.

Reheat (Microwave): In short bursts, stirring between until heated.

Avoid Overheating: That may separate the cheese sauce, heat gently.

FAQs

1. Can I use gluten-free flour and pasta?
Yes, substitute one-to-one to make it gluten-free.

2. What’s a wine substitute?
Use extra chicken stock and a pinch of lemon juice if you prefer no wine.

3. Can I make this vegetarian?
Replace chicken stock with veggie stock and omit chicken; add extra spinach or mushrooms.

4. Is it freezable?
Cheese sauce may change texture, but you can freeze portioned cooked pasta (without cheese) for up to a month.

5. Could I use chicken breast instead of thighs?
Sure, just cut into even pieces and monitor cooking time to avoid dryness.

Tips & Tricks

Drain sun-dried tomatoes well to avoid oily sauce

Use freshly grated cheese for best melt and texture

Add a pinch of nutmeg to the sauce for Mediterranean warmth

Stir in a handful of chopped fresh basil or cherry tomatoes at the end for brightness

Recipe Variations

1. Bacon & Broccoli: Cook 4 bacon slices until crisp, crumble and stir in broccoli florets.

2. Pesto Twist: Replace Italian herbs with 3 Tbsp pesto and drizzle extra on top.

3. Cajun Kick: Season chicken with Cajun spice blend and add sliced jalapeños to the sauce.

4. Seafood Swap: Use cooked shrimp instead of chicken—toss in at the end to heat through.

5. Lower-Fat Version: Use half cream, half milk, and reduce cheese by 25% while keeping texture creamy.

Final Thoughts

That evening after the food-bank shift became a favorite memory, simple ingredients lifted by careful steps and big flavor. My family gathered around the stove, plates scooped full of creamy, tomato-laced pasta topped with tender chicken. Kids dipped bread, husband asked for seconds, and I felt that familiar kitchen glow.

This dish hits the sweet spot between cozy and special, easy enough for weeknights yet impressive too. I keep it in regular rotation—not just for flavor, but for those moments when comfort meets connection around our family table.

Tuscan Chicken Mac And Cheese