This delicious Pioneer Woman Chicken Florentine Mac and Cheese is a quick and creamy comfort meal that’s perfect for busy nights. Packed with tender chicken, melty cheese, and fresh spinach, it’s a simple yet satisfying dish. You can easily swap ingredients for what you have on hand, making it super flexible!
Ingredients Needed
- 1 pound elbow macaroni
- 6 tablespoons salted butter
- 1 pound boneless, skinless chicken breast
- Kosher salt and freshly ground black pepper
- 2 cloves garlic
- 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
- 3 cups baby spinach
- 1 1/2 cups halved cherry tomatoes
- 1/4 cup chopped fresh parsley
How To Make Chicken Florentine Mac and Cheese
- Cook the pasta: Boil the elbow macaroni according to the package instructions, drain, and set aside.
- Cook the chicken: Heat 3 tablespoons of butter in a braiser or large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook until browned on all sides, about 4 minutes. Add minced garlic and cook for another 1 minute.
- Make the sauce: Add chicken stock to the pan, stirring to scrape up any browned bits from the bottom of the pan. Pour in the milk, heavy cream, and the remaining 3 tablespoons butter, stirring until the mixture is warmed through and the sauce begins to simmer.
- Add the cheese: In a separate bowl, toss together the shredded Cheddar, fontina, and cornstarch. Gradually add this cheese mixture to the sauce, stirring constantly until the cheese is fully melted. Then, add the cubed processed cheese (Velveeta or queso blanco) and allow it to melt into the sauce, simmering for about 1 minute until the sauce thickens.
- Combine the pasta and veggies: Add the cooked macaroni, spinach, and cherry tomatoes to the sauce, stirring to combine. Cook for another minute or two until the spinach wilts. Taste and adjust seasonings as needed.
- Serve: Garnish with freshly chopped parsley and serve immediately. Enjoy!
Recipe Tips
- Don’t overcook the chicken: Make sure to cook the chicken just until it’s browned and cooked through to keep it tender and juicy. Overcooking can make it dry.
- Use room-temperature ingredients: Let your milk, cream, and butter sit out for a bit before using them. This helps the cheese melt smoothly into the sauce without clumping.
- Stir constantly while adding cheese: When adding the shredded cheese, stir continuously to prevent it from clumping or separating.
- Add spinach at the end: To keep the spinach vibrant and fresh, add it last and stir it in just until it wilts.
- Don’t forget to adjust seasoning: After combining the pasta and sauce, taste and adjust the salt and pepper to make sure the flavors are just right.
How To Store & Reheat Leftovers
- Refrigerate: Let leftovers cool down to room temperature first. Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftovers chicken florentine mac and cheese in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave, adding a little milk if needed.
- Reheating: Reheat leftovers chicken florentine mac and cheese on the stove for 5 minutes over low heat, adding a splash of milk to restore creaminess, or microwave for 2 minutes, stirring in between
Nutrition Facts
Serving Size: 1 serving
- Calories: 339.2
- Total Fat: 9.8 g
- Saturated Fat: 4.0 g
- Cholesterol: 47.5 mg
- Sodium: 450.5 mg
- Potassium: 128.0 mg
- Total Carbohydrate: 38.2 g
- Dietary Fiber: 2.0 g
- Sugars: 2.5 g
More Pioneer Woman Recipes:
Pioneer Woman Chicken Florentine Mac and Cheese
Ingredients
Instructions
- Cook the pasta: Boil the elbow macaroni according to the package instructions, drain, and set aside.
- Cook the chicken: Heat 3 tablespoons of butter in a braiser or large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook until browned on all sides, about 4 minutes. Add minced garlic and cook for another 1 minute.
- Make the sauce: Add chicken stock to the pan, stirring to scrape up any browned bits from the bottom of the pan. Pour in the milk, heavy cream, and the remaining 3 tablespoons butter, stirring until the mixture is warmed through and the sauce begins to simmer.
- Add the cheese: In a separate bowl, toss together the shredded Cheddar, fontina, and cornstarch. Gradually add this cheese mixture to the sauce, stirring constantly until the cheese is fully melted. Then, add the cubed processed cheese (Velveeta or queso blanco) and allow it to melt into the sauce, simmering for about 1 minute until the sauce thickens.
- Serve: Garnish with freshly chopped parsley and serve immediately. Enjoy!
Notes
- Don’t overcook the chicken: Make sure to cook the chicken just until it’s browned and cooked through to keep it tender and juicy. Overcooking can make it dry.
- Use room-temperature ingredients: Let your milk, cream, and butter sit out for a bit before using them. This helps the cheese melt smoothly into the sauce without clumping.
- Stir constantly while adding cheese: When adding the shredded cheese, stir continuously to prevent it from clumping or separating.
- Add spinach at the end: To keep the spinach vibrant and fresh, add it last and stir it in just until it wilts.
- Don’t forget to adjust seasoning: After combining the pasta and sauce, taste and adjust the salt and pepper to make sure the flavors are just right.
Pioneer Woman Chicken Florentine Mac and Cheese