Hamdi Saidani This Pioneer Woman Chicken Florentine Mac and Cheese is a creamy and cheesy recipe, which is made with tender chicken, fresh spinach, and a rich three-cheese sauce. It’s the perfect one-pot weeknight dinner, ready in about 40 minutes.
Pioneer Woman Chicken Florentine Mac and Cheese Ingredients
- 1 pound elbow macaroni
- 6 tablespoons salted butter
- 1 pound boneless, skinless chicken breast, cut into small cubes
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup shredded white Cheddar
- 1 cup shredded fontina cheese
- 2 teaspoons cornstarch
- 8 ounces white processed cheese, such as Velveeta, cubed
- 3 cups baby spinach
- 1 1/2 cups halved cherry tomatoes
- 1/4 cup chopped fresh parsley
How To Make Pioneer Woman Chicken Florentine Mac and Cheese
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to the package directions until it is al dente. Drain well and set aside.
- Cook the Chicken: In a large pot or Dutch oven, heat half of the butter over medium heat. Add the chicken, season with salt and pepper, and cook until it is browned on all sides and cooked through, about 4 minutes. Add the garlic and cook for one more minute until fragrant.
- Make the Sauce Base: Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom. Add the milk, cream, and the remaining 3 tablespoons of butter. Cook, stirring, until the sauce is warmed through and just beginning to simmer.
- Thicken and Add Cheese: In a small bowl, toss together the shredded white Cheddar and fontina cheeses with the cornstarch. While stirring the sauce constantly, sprinkle in the cheese mixture. Continue to stir until the cheese is completely melted, then add the cubed processed cheese and stir until the sauce is smooth and creamy.
- Combine and Serve: Bring the sauce to a gentle simmer to allow it to thicken for about 1 minute. Add the cooked macaroni, the fresh baby spinach, and the cherry tomatoes. Stir until the spinach has wilted and everything is well combined. Taste and adjust the seasonings if needed. Garnish with fresh parsley and serve immediately.
Recipe Tips
- How to get a perfectly smooth cheese sauce? The secret is to toss your shredded cheeses with the cornstarch before adding them to the hot liquid. This prevents the cheese from clumping together and helps the sauce thicken beautifully. The Velveeta also guarantees an ultra-creamy, stable sauce.
- Can I bake this mac and cheese? Yes! To turn this into a baked casserole, pour the finished mac and cheese into a greased baking dish. Top with extra shredded cheese or buttered breadcrumbs and bake at 375°F for 15-20 minutes, until bubbly and golden on top.
- Can I use leftover cooked chicken? Absolutely! This recipe is a fantastic way to use up leftover rotisserie or roasted chicken. Simply shred about 2-3 cups of cooked chicken and stir it in at the very end with the pasta and spinach, just to heat it through.
- How do you keep the vegetables from getting mushy? It’s important to add the spinach and tomatoes at the very end. The residual heat of the hot pasta and sauce is all that’s needed to gently wilt the spinach and warm the tomatoes without turning them into a mushy mess.
What To Serve With Chicken Florentine Mac and Cheese
This is a hearty, all-in-one comfort food meal. It contains protein, starch, and vegetables. It is perfectly served on its own, but also delicious with:
- A simple green salad with a tart vinaigrette
- A slice of crusty garlic bread for sopping up the creamy sauce
How To Store Chicken Florentine Mac and Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken considerably as it cools.
- Reheat: The best way to reheat is on the stovetop over low heat. Add a generous splash of milk and stir frequently until it is hot and creamy again.
Chicken Florentine Mac and Cheese Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 720 kcal
- Carbohydrates: 65g
- Protein: 42g
- Fat: 38g
- Saturated Fat: 22g
- Sodium: 1450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What does u0022Florentineu0022 mean in a recipe?
u0022Florentineu0022 is a culinary term that almost always means that a dish contains spinach (and sometimes a creamy sauce). This mac and cheese gets its u0022Florentineu0022 title from the fresh baby spinach folded in at the end.
Why is my cheese sauce gritty?
A gritty sauce is almost always from using pre-shredded, bagged cheeses. These are coated in starches that can prevent them from melting smoothly. For the creamiest, most foolproof sauce, always shred your own cheese from a block.
Can I use a different kind of cheese?
Yes. While the recipe’s blend is fantastic, feel free to experiment. You could substitute the fontina with Gruyere or the white cheddar with a classic sharp yellow cheddar. The processed cheese is key for the ultra-creamy texture.
Try More Pioneer Woman Recipes:
- Pioneer Woman Mac and Cheese Egg Rolls Recipe
- Pioneer Woman Primavera Mac and Cheese Recipe
- Pioneer Woman Pumpkin Mac and Cheese Recipe
Pioneer Woman Chicken Florentine Mac and Cheese Recipe
Description
A quick and easy one-pot stovetop mac and cheese packed with tender chicken, fresh spinach, and cherry tomatoes, all in a rich and creamy three-cheese sauce.
Ingredients
Instructions
- Cook the pasta until al dente; drain.
- In a large pot, cook the seasoned chicken cubes in half the butter until browned. Add the garlic and cook for 1 minute.
- Deglaze the pan with chicken stock. Add the milk, cream, and remaining butter, and bring to a simmer.
- Toss the shredded cheeses with the cornstarch.
- While stirring the sauce, sprinkle in the shredded cheese mixture, followed by the Velveeta, and stir until completely smooth.
- Bring the sauce to a simmer to thicken, then fold in the cooked pasta, spinach, and tomatoes until the spinach is wilted.
- Garnish with fresh parsley and serve immediately.
Notes
- u003cliu003eThe most important tip for a perfectly smooth sauce is to toss the shredded cheeses with the cornstarch before adding them to the pot; this prevents clumping.u003c/liu003eu003cliu003eDon’t overcook your pasta; it should be cooked to al dente as it will continue to soften slightly in the hot sauce.u003c/liu003eu003cliu003eFor the best results, add the delicate spinach and tomatoes at the very end so they stay fresh and don’t overcook.u003c/liu003eu003cliu003eThis dish is a perfect, hearty meal for a busy weeknight as it all comes together in one pot in about 30 minutes.u003c/liu003e
