Tuscan Chicken Bake with Creamy Macaroni
Description
This Tuscan Chicken Bake with Creamy Macaroni is the perfect comfort food, blending the rich, bold flavors of Italian-inspired Tuscan chicken with creamy, cheesy baked macaroni. The dish features tender chicken breasts seasoned and baked in a luscious garlic cream sauce with sun-dried tomatoes, spinach, and herbs—paired with elbow macaroni tossed in a velvety cheese sauce. It’s hearty, indulgent, and sure to be a family favorite!
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4–6
Ingredients
For the Tuscan Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp Italian seasoning
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ cup sun-dried tomatoes (in oil), chopped
2 cups baby spinach
½ cup shredded mozzarella cheese (for topping)
For the Creamy Macaroni:
2 cups elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1 cup shredded sharp cheddar cheese
½ cup shredded mozzarella
Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken
Preheat oven to 375°F (190°C).
Season chicken breasts with salt, pepper, garlic powder, paprika, and Italian seasoning.
Heat olive oil in a skillet over medium heat. Sear chicken for 2–3 minutes per side, until golden brown (does not need to be cooked through).
Remove from skillet and place in a 9×13 baking dish
Step 2: Make the Tuscan Cream Sauce
In the same skillet, sauté minced garlic for 30 seconds.
Add heavy cream and chicken broth, stir to combine.
Mix in Parmesan cheese, sun-dried tomatoes, and spinach. Simmer until slightly thickened (2–3 minutes).
Pour sauce over the chicken breasts in the baking dish. Top with mozzarella.
Bake in the oven for 25 minutes, or until chicken is cooked through (internal temp 165°F/74°C).
Step 3: Make the Creamy Macaroni
Cook macaroni in salted boiling water according to package instructions. Drain.
In a saucepan, melt butter and whisk in flour to create a roux. Cook 1 minute.
Slowly whisk in milk. Cook, stirring, until thickened (5 minutes).
Stir in cheddar and mozzarella cheese untl melted. Season with salt and pepper.
Combine macaroni with the cheese sauce.
Step 4: Serve
Plate the creamy macaroni and top with a baked Tuscan chicken breast and a generous spoonful of the sauce.
Nutritional Information (Per Serving – Approx.)
Component Amount
Calories 780 kcal
Protein 45g
Carbohydrates 40g
Total Fat 48g
Saturated Fat 25g
Cholesterol 180mg
Sodium 820mg
Fiber 2g
Sugars 5g
Note: Nutritional values are estimated and may vary based on exact ingredients used.
Common Questions & Answers
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are juicier and can add more flavor. Adjust cooking time slightly to ensure they’re fully cooked.
Q: Can I make this dish ahead of time?
A: Yes. Prepare both components and refrigerate separately. Reheat in the oven at 350°F until hot. Add a bit of milk to the macaroni if it thickens too much.
Q: Can I use light cream or milk instead of heavy cream?
A: You can, but the sauce will be thinner and less rich. Consider adding a bit of cornstarch slurry if using milk to thicken.
Q: What veggies go well as a side?
A: Roasted broccoli, asparagus, or a fresh garden salad are great options.
Q: Is this freezer-friendly?
A: The chicken bake freezes well. The creamy macaroni can be frozen but may separate slightly upon rehea
ting—add a splash of milk and stir to fix.