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Cozy and rich, this skillet brings all my favorite parts of a creamy Italian-style dinner. Juicy chicken gets tossed with soft macaroni, loads of gooey cheese, plus tangy sun-dried tomatoes and fresh spinach for bold pops of flavor. It’s my top pick for an easy dinner that feels like a treat—even when time is tight and I need something fast for family or friends.
I first whipped this up when I had odds and ends in my fridge. Now it’s the meal my husband asks for every time he’s craving something filling after work.
Delicious Ingredients
- Fresh Italian parsley: adds a splash of color on top and brightens each bite
- Cheddar cheese: creamy, sharp, and brings that lovely yellow tint—try to grate a block yourself so it melts perfectly
- Mozzarella cheese: all that stretchy, gooey goodness—whole milk types melt even better
- Parmesan cheese: sharp, nutty, and fresh-grated if you can spare a minute
- Baby spinach: sneaks crisp greens into every bowl—look for perky, vibrant leaves
- Elbow macaroni: the classic shape for cheesy pasta, plus it cooks up in a flash
- Half and half: keeps everything super creamy—full fat works best
- Chicken broth: adds loads of moisture; grab low-salt if you like to choose your own seasoning
- All purpose flour: thickens up the sauce, so it coats every noodle
- Sun dried tomatoes: tangy and deep-flavored—packed in oil is extra yummy
- Yellow onion and garlic: the sweet and savory aroma at the heart of this dish—choose onions that are firm without soft spots
- Unsalted butter: makes the sauce rich and smooth
- Dried parsley and dried Italian seasoning: bring that zesty herbal punch—grab jars where the herbs are bright, not dull
- Onion powder and paprika: warm and savory for the chicken
- Salt and black pepper: always season well—get both sides coated
- Olive oil: helps brown the chicken and carries loads of flavor—extra virgin is best
- Chicken breast: juicy and protein-packed—pick ones that smell fresh and look plump
Cozy Step-by-Step Guide
- Serve and Finish:
- Top your skillet with a handful of fresh parsley. Grab bowls and dig in while it’s still hot and super melty.
- Fold in Chicken:
- Slide the chicken pieces back in with the noodles, giving it all a quick mix so the chicken gets nice and warm again.
- Stir in Cheese:
- Drop in handfuls of mozzarella, cheddar, and parmesan on low heat. Keep stirring until everything is oozy and smooth.
- Add Spinach:
- Drop in all the spinach and stir while it wilts and shrinks—don’t worry, it’ll fade right into the sauce and add a splash of green.
- Simmer with Pasta:
- Stir in the uncooked macaroni to the sauce. Let it bubble gently on medium-low, stirring every so often so it won’t stick. After about 10 minutes, your pasta should be tender but not mushy.
- Make Sauce Base:
- Add the flour, and really mix it into the butter. Let that bubble for a minute to cook out any powdery taste. Slowly pour in the broth and half and half with the dried herbs. Give it a good mix and keep it at a gentle simmer—soon it’ll start to get thick and creamy.
- Sun-Dried Tomato Time:
- Scoop in those sun-dried tomatoes and stir so they warm up and share their flavor—2 minutes should do it.
- Sauté Some Aromatics:
- Throw butter in the same pan, letting it melt, then toss in onion and plenty of garlic. Stir till they’re soft and just turning see-through. The smell is magic.
- Brown Your Chicken:
- Pour in some olive oil and heat it up to medium-high. Put chicken pieces down and let them really sizzle for about 4 or 5 minutes per side. When they’re golden and cooked, take them out, cover with foil, and let them sit for 5 minutes before slicing up—keeps the juices in.
- Prep the Chicken:
- Shake half your salt, pepper, paprika, onion powder, and parsley all over one side, then flip and repeat on the other for bold flavor all over.
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Honestly, the sun-dried tomatoes make the dish. I still remember my daughter's grin after her first bite—she fished one out and instantly claimed it as the best part. I always toss in a few extra just for her.
Simple Storage Advice
Stash leftovers in a sealed container in your fridge—they’ll keep for up to three days. Warm them gently in a pan with a splash of milk to bring the creamy sauce back to life. If freezing, it’s best to let it thaw slowly in the fridge first, since the rich sauce holds up better that way.
Swap-Out Ideas
No chicken breast? Use rotisserie chicken or turkey instead. For a meatless twist, skip the chicken and boost the veggies—mushrooms or artichoke hearts are awesome. Gluten-free pasta is fine, just don’t overcook. Whole milk swaps in nicely for half and half if that’s what you’ve got.
Serving Tips
This is plenty filling all by itself, but a quick green salad or some garlic bread never hurts. If you’re hosting, pour a glass of chilled white wine or grab sparkling water. Leftovers make an excellent grab-and-go lunch in a thermos too!
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Behind the Dish
All that sunny tomato and herb flavor is what sets Tuscan-inspired meals apart. This twist on good old mac and cheese borrows Italy’s love of creamy pasta and super fresh stuff. Just like at a big Tuscan table, the simple combo of bold herbs and hearty textures makes this one unforgettable.
Recipe FAQs
- → What cheese combo should I use?
Parmesan, mozzarella, and cheddar make the perfect mix for creaminess, a slight tang, and a stretchy texture.
- → Can I swap the macaroni out?
Macaroni is great, but penne or shells will also soak up the sauce beautifully and work well.
- → Do I have to use sun-dried tomatoes?
Sun-dried tomatoes bring sweetness and depth, but roasted red peppers are a good alternative if needed.
- → How do I stop the sauce from drying out?
Keep the heat low and stir as you add the cheese bit by bit to make sure the sauce stays smooth and creamy.
- → What's the best way to reheat leftovers?
Add a splash of milk or cream while reheating on the stove to bring back the creamy texture.