Spicy Tuscan Mac and Cheese

When ever its chilly, I crave something spicy. Jake and I love this Tuscan Mac and and Cheese – I’ve made it many times. But, one weekend when it was in the in the 20s, I was craving this mac and cheese but with a spicy kick and that is just what this recipe is! All I added was diced jalapeño, chili flakes, paprika, and chili powder!

The best part – it is all made in one deep skillet or pot!! No separate pasta boiling required. It seems like a lot of ingredients, but I promise its not too difficult of a recipe. You start by searing the chicken on both sides. I used my Lodge deep skillet. Remove the chicken and set aside. In that same pan (without cleaning it or anything) you’ll sauté the onion, jalapeño, garlic and sun-dried tomatoes. Add in the liquids and spices, boil the pasta, and stir in the cheese! Voila! I also sprinkled some bread crumbs and baked it to add some additional texture.

Spicy Tuscan Mac and Cheese

  • Servings: 6-7
  • Difficulty: Medium
  • Print

All made together in one deep skillet or pot! 


  • 2 6-8oz chicken breast, thinly sliced
  • To season the chicken: dried basil, paprika, chili flake, garlic powder, ground black pepper
  • 3 Tbsp Olive Oil
  • 1/2 sweet onion, diced
  • 1 jalapeño, seeded and diced
  • 3 garlic cloves, diced
  • 1/4 cup dry white wine
  • 6 oz sun dried tomatoes, julienne cut
  • 2 Tbsp all-purpose flour
  • 2.5 cups low sodium chicken broth
  • 1 cup whole milk
  • 1 tsp fresh basil
  • 1 tsp fresh oregano
  • 1 tsp fresh thyme
  • 1 1/2 tsp chili powder
  • 1/2 tsp chili flakes
  • 1/2 tsp paprika
  • 2.5 cups pasta, your choice
  • 1/4 cup parmesan cheese
  • 1/2 cup gruyere-cheddar cheese
  • 1/2 cup mozzarella 
  • 1/2 cup gouda cheese
  • 1 cup dried bread crumbs, optional


    1. Prepare 2 6-8 oz thinly sliced chicken breast. Season both sides with paprika, garlic powder, chili flakes,  ground black pepper, and dried basil. 
    2. Mince the the fresh herbs- basil, thyme, and oregano. Mince about 1-2 tsp of each. Dice the onion, jalapeño and garlic. Shred all the cheeses and mix the cheeses together in a bowl.
    3. In your deep skillet, heat 1 Tbsp olive oil. Add in the seasoned chicken and sear about 5-6 minutes each side. Remove, set aside and cover.
    4. Sauté the onion and jalapeño for 5-6 minutes. Add the garlic and sun dried tomatoes and sauté for 2-3 more minutes. Add in the white wine and sauté for 1 min. Stir in the flour. 
    5. Stir in the broth, milk, half and half, pasta, chili flakes, chili powder, paprika and fresh herbs. Simmer for 5 minutes on medium heat, lower your stove top to low-medium heat and cook an additional 10-15 minutes, or until macaroni has softened and absorbed most of the liquids.  Preheat the oven to 400F.
    6. Once the macaroni is softened and has absorbed most of the liquid (but not all) stir in the 3/4 of the cheese. Sprinkle the remaining cheese on top and sprinkle with bread crumbs. Bake for 12-15 minutes. If you do not have an oven safe deep skillet or pot feel free to skip the baking step and don’t add the bread crumbs on top. 
    7. Once baked, slice the chicken and serve on top! Eat and enjoy! 


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