1 pound elbow macaroni
4 tablespoons butter
1 onion, diced
3 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
2 cups shredded cooked chicken
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
Salt and pepper, to taste
In a large pot, bring a large pot of salted water to a boil. Add the macaroni and cook for 8-10 minutes, or until al dente. Drain the macaroni and set it aside.
In the same pot, melt the butter over medium heat. Add the onion and garlic, and sauté for 2-3 minutes, or until softened.
Stir in the thyme, basil, oregano, and red pepper flakes (if using), and cook for 1-2 minutes, or until fragrant.
Stir in the flour, and cook for 1-2 minutes, or until the mixture is smooth and bubbly.
Gradually stir in the chicken broth and cream, and bring the mixture to a boil. Reduce the heat and simmer for 2-3 minutes, or until the sauce thickens.
Stir in the cooked macaroni, chicken, Parmesan cheese, and mozzarella cheese, and cook for 1-2 minutes, or until the cheese is melted and the macaroni is heated through.
Season the mac and cheese with salt and pepper, to taste.
Serve the Tuscan Chicken Mac and Cheese hot, garnished with fresh parsley or basil, if desired.
Enjoy your delicious and comforting one pot Tuscan Chicken Mac and Cheese!
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