Mac and cheese has always been my comfort blanket, but when I first stirred in juicy Tuscan-style chicken, garlic, and sun-dried tomatoes, I realized this dish had taken on a whole new personality. It’s creamy, rich, and packed with flavors that remind me of sitting at a rustic Italian table with too much bread on the side. This is one of those one pot pasta recipes that saves me when I want dinner fast but don’t want to give up that cozy, homemade feel. Think of it as an easy macaroni and cheese recipe upgraded with a Tuscan twist. Everything comes together in one skillet—no juggling multiple pans, no stress. And honestly, who doesn’t need more one pot chicken recipes that actually feel exciting? It’s cheesy like a baked macaroni and cheese recipe, but there’s also that garlic-kissed, creamy sauce that makes it taste like your favorite tuscan pasta recipes. I call it my weeknight magic trick: a tuscan chicken recipe that feels restaurant-worthy yet requires little more than a spoon and some patience while the cheese melts.

1) Key Takeaways
2) Easy Tuscan Chicken Macaroni and Cheese Recipe
3) Ingredients for Tuscan Chicken Macaroni and Cheese
4) How to Make Tuscan Chicken Macaroni and Cheese
5) Tips for Making Tuscan Chicken Macaroni and Cheese
6) Making Tuscan Chicken Macaroni and Cheese Ahead of Time
7) Storing Leftover Tuscan Chicken Macaroni and Cheese
8) Try these Main Course Recipes next!
9) Tuscan Chicken Macaroni and Cheese
10) Nutrition

1) Key Takeaways

This recipe is part of those one pot pasta recipes that make life easier and tastier.
It combines creamy macaroni and cheese with Tuscan-inspired chicken and spinach.
It uses simple pantry staples but feels like a restaurant dish.
It cooks in one pan, so clean-up is quick.

2) Easy Tuscan Chicken Macaroni and Cheese Recipe

Comfort food speaks to me, and this easy Tuscan Chicken Macaroni and Cheese recipe always delivers. The sauce clings to every noodle, while the chicken adds that heartiness we all crave. It’s a one pot pasta recipe that feels as though you spent all afternoon fussing, when really, you just stirred and tasted along the way. I like how creamy cheese blends with garlic and sun dried tomatoes, turning a simple skillet dinner into something that feels special.

On a weeknight, I don’t want juggling pots and pans. With this dish, I drop the pasta into the same pot as the broth, add the chicken, stir in the cheese, and let the stove do the rest. The first spoonful is rich, cheesy, and balanced by spinach that wilts into the mix. It feels indulgent, but it’s practical too. This is why it sits high on my list of one pot chicken recipes.

Every time I serve it, people think I baked it in the oven like a baked macaroni and cheese recipe, but I just smile and let them think I went to more trouble than I did. Truth is, this recipe proves that tuscan pasta recipes can be easy, quick, and still pack plenty of flavor.

3) Ingredients for Tuscan Chicken Macaroni and Cheese

Butter: I use unsalted butter to sauté garlic. It creates the base of the flavor and lets the cheese shine later on.

Garlic: Fresh minced garlic makes the sauce warm and fragrant. It’s worth chopping a few cloves by hand for the smell alone.

Chicken Breasts: Cut into bite sized pieces, they cook quickly and give the pasta that satisfying protein boost.

Italian Seasoning: A simple mix of herbs that saves time and still brings out classic Tuscan flavors.

Red Pepper Flakes: Just a pinch adds a hint of heat without overpowering the creamy sauce.

Sun Dried Tomatoes: They add tangy sweetness and a chewy texture that balances the smooth cheese.

Chicken Broth: This liquid cooks the pasta directly in the pot, infusing each bite with flavor.

Elbow Macaroni: The shape traps sauce inside each curve, which makes every bite feel cheesy and complete.

Heavy Cream: It blends into the melted cheese for that silky, comforting sauce.

Mozzarella and Parmesan Cheese: Mozzarella melts smooth, Parmesan adds saltiness and depth. Together they create the best texture.

Spinach Leaves: Fresh spinach wilts at the end, adding color and a bit of balance to all the creaminess.

Salt and Pepper: A quick seasoning at the finish ties everything together and brightens the taste.

4) How to Make Tuscan Chicken Macaroni and Cheese

Step 1. Melt the butter in a large skillet over medium heat. Toss in the garlic and let it sizzle just until fragrant. Don’t rush this part because the garlic sets the tone.

Step 2. Add the chicken pieces, sprinkle with Italian seasoning and red pepper flakes, and stir until the chicken turns golden on the edges.

Step 3. Stir in the sun dried tomatoes for a minute. They release their flavor right into the pan.

Step 4. Pour in the chicken broth, bring it to a gentle boil, and drop in the macaroni. Let the pasta cook until tender, soaking up all that broth.

Step 5. Pour in the cream, stir, then fold in mozzarella and Parmesan. Watch as the sauce thickens and coats each noodle.

Step 6. Toss in spinach, letting the heat wilt it down. Taste, then add salt and pepper as needed. Serve hot with extra Parmesan if you’re in the mood.

5) Tips for Making Tuscan Chicken Macaroni and Cheese

One trick I always keep in mind is using freshly grated cheese. Pre shredded cheese works, but grating it at home means it melts smoother into the sauce. It keeps the texture creamy instead of grainy. Another tip is watching the pasta closely while it cooks in broth. I stir often so it doesn’t stick. If the liquid seems to cook down too quickly, I splash in more broth. That keeps everything moving without drying out.

Seasoning at the right time matters too. Adding salt and pepper only at the end gives me more control since the broth and cheese already bring in salt. Finally, don’t be shy with the garlic. Tuscan chicken recipes rely on bold garlic flavor, and this one is no different. It makes the dish comforting and rich without extra effort.

6) Making Tuscan Chicken Macaroni and Cheese Ahead of Time

This dish works well for planning ahead. I cook the pasta and sauce as usual, then let it cool slightly before storing. When I reheat it, I add a splash of cream or broth to bring back that silky sauce. The cheese melts again, and no one at the table knows it was made earlier. It’s one of those one pot pasta recipes that actually improves as it sits, the flavors coming together overnight.

If I want to bake it the next day, I transfer it into a dish, sprinkle more cheese on top, and slide it into the oven just long enough to bubble. It feels like a baked macaroni and cheese recipe but without all the extra steps. That way, dinner feels new even when it’s leftovers.

7) Storing Leftover Tuscan Chicken Macaroni and Cheese

I store leftovers in an airtight container. They keep for about three days in the fridge. The sauce may thicken, but a splash of broth brings it back to life. I usually reheat it gently on the stove instead of the microwave because I like to watch the cheese loosen up slowly. A quick stir and it’s back to being creamy again.

If I freeze it, I let it cool fully first, then wrap it tight. When I thaw it, I add cream while heating so the sauce doesn’t separate. It’s a little extra step, but it means I always have a homemade meal waiting on busy days.

8) Try these Main Course Recipes next!

9) Tuscan Chicken Macaroni and Cheese