Chicken Mac and Cheese
A comforting dish that combines creamy macaroni and cheese with tender chicken and sun-dried tomatoes, perfect for any occasion.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
- 8 oz. whole-wheat pasta (fusilli, penne, or elbow pasta)
- 1 jar sun-dried tomatoes in oil (7 ounces)
- 1 Tbsp. extra virgin olive oil
- 1.25 lbs. boneless skinless chicken breasts or thighs cut into bite-sized pieces
- 1/2 tsp. kosher salt divided
- 1/2 tsp. coarsely ground black pepper divided
- 1 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1 cup whole milk or 2%; can substitute part for half and half
- 1.5 tsp. Italian seasoning
- 1/4 tsp. garlic powder
- 1 cup shredded part-skim mozzarella cheese (about 4 ounces)
- 1/2 cup shredded sharp cheddar cheese (about 4 ounces)
- 4 cups baby spinach loosely packed (about 4 handfuls)
- Chopped fresh basil or parsley for serving optional
Instructions
- Bring a large pot of salted water to a boil. Cook the whole-wheat pasta according to package directions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.
- Reserve 2 tablespoons of oil from the sun-dried tomatoes, drain the rest, and chop the tomatoes into bite-sized pieces.
- In a large skillet, heat the reserved sun-dried tomato oil and olive oil over medium-high heat. Add the chicken pieces, seasoning with 1/4 teaspoon of kosher salt and black pepper. Cook until golden brown and cooked through, about 5 minutes. Remove from skillet and set aside.
- In the same skillet, add butter and allow it to melt. Add the chopped sun-dried tomatoes and the remaining salt. Sprinkle flour over the mixture and cook for about 1 minute, stirring constantly.
- Gradually pour in the whole milk, stirring continuously until smooth. Bring to a gentle simmer, then add Italian seasoning and garlic powder. Cook for about 2 minutes until slightly thickened.
- Stir in mozzarella and cheddar cheese until melted and creamy. Return the cooked pasta and chicken to the skillet, mixing well. Add baby spinach a handful at a time, stirring until wilted.
- If the sauce is too thick, adjust with the reserved pasta water until desired consistency is reached. Serve hot, garnished with fresh basil or parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.