Comfort food meets bright, fresh flavors in this Chicken Caprese Macaroni and Cheese. Think creamy, cheesy macaroni hugging tender slices of seasoned chicken, with pops of cherry tomato and peppery fresh basil to cut through the richness. A drizzle of balsamic glaze at the end adds a sweet-tangy finish that transforms a cozy weeknight dinner into something special. Below you’ll find the full ingredient list, step-by-step instructions rewritten for clarity, helpful tips for timing and variations, and storage notes to keep this dish tasting its best.

Why you’ll love this dish

This recipe balances indulgent and bright elements: the evaporated milk and two kinds of cheese create a luxuriously creamy sauce, while fresh basil and halved cherry tomatoes bring Caprese-inspired freshness. The chicken is lightly seasoned and cooked quickly so it stays juicy. Elbow macaroni is a classic choice for maximum sauce-carrying power, making every bite satisfyingly saucy. It’s straightforward to make, family-friendly, and perfect for packing into lunches or serving at a casual dinner.

Ingredients

2 tablespoons olive oil
1 pound boneless skinless chicken breasts thin cut or breast portions cut in half
¼ teaspoon salt
⅛ teaspoon pepper
¼ teaspoon dried basil
2 cloves minced garlic
2 cups chicken broth
1 cup evaporated milk
2 tablespoons cornstarch
1 teaspoon salt
¼ teaspoon ground black pepper
3 cups dried elbow macaroni
2 cups grated parmesan cheese
1 cup grated mozzarella
½ cup cherry tomatoes halved
¼ cup fresh basil
Balsamic glaze (optional topping)

Equipment

Large skillet or sauté pan
Medium saucepan
Measuring cups and spoons
Wooden spoon or spatula
Colander for draining pasta
Knife and cutting board

Prep notes

Grate the Parmesan and mozzarella ahead of time for a faster finish.
Halve the cherry tomatoes and roughly chiffonade the fresh basil before starting.
If your chicken breasts are thick, slice them in half horizontally to create thinner cutlets as specified.

Step-by-step directions

The following directions are rewritten into clear, numbered steps while preserving the original ingredient amounts and order of operations. Read through once before starting so you can move smoothly from one step to the next.

Season the chicken: Pat 1 pound boneless skinless chicken breasts dry with paper towels. Sprinkle both sides with ¼ teaspoon salt, ⅛ teaspoon pepper, and ¼ teaspoon dried basil. Rub the seasonings gently into the chicken so the flavors adhere.
Heat the oil: Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Allow the oil to heat until it shimmers but does not smoke.
Cook the chicken: Add the seasoned chicken breasts to the hot skillet in a single layer. Sear the chicken for 3–4 minutes on the first side without moving it so it develops a golden exterior. Flip and cook the second side for another 3–4 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Transfer the cooked chicken to a plate and tent loosely with foil. Let it rest while you prepare the pasta and sauce.
Start the aromatics: Reduce the skillet heat to medium. Add 2 cloves minced garlic to the remaining oil and pan drippings, stirring briefly for about 30 seconds until fragrant. Be careful not to let the garlic brown.
Add liquids for the sauce: Pour 2 cups chicken broth into the skillet with the garlic and bring to a gentle simmer. Then stir in 1 cup evaporated milk and keep the mixture at a light simmer.
Thicken the sauce: In a small bowl, whisk together 2 tablespoons cornstarch with a few tablespoons of the warm broth mixture to dissolve any lumps. Pour the cornstarch slurry back into the skillet while stirring constantly. Continue cooking and stirring until the sauce thickens slightly and becomes smooth, about 2–3 minutes.
Season the sauce: Add 1 teaspoon salt and ¼ teaspoon ground black pepper to the sauce. Taste and adjust seasoning if needed, remembering that the cheeses will also contribute saltiness.
Cook the macaroni: While the sauce is simmering, bring a medium saucepan of salted water to a boil. Add 3 cups dried elbow macaroni and cook until al dente according to the package instructions (usually 7–9 minutes). Drain the pasta in a colander and briefly shake to remove excess water.
Finish the cheese sauce: Reduce the sauce heat to low. Gradually stir in 2 cups grated Parmesan cheese and 1 cup grated mozzarella until they melt into the sauce, creating a creamy, cohesive cheese mixture. Keep the heat low to prevent the cheese from becoming grainy.
Combine pasta and sauce: Add the drained elbow macaroni to the skillet with the cheese sauce. Stir gently until the pasta is fully coated in the cheesy sauce and heated through, about 1–2 minutes.
Slice the chicken: Slice the rested chicken breasts into bite-size strips or slices roughly ½-inch thick so they’re easy to mix and eat with the pasta.
Add chicken and fresh ingredients: Fold the sliced chicken into the macaroni and cheese, distributing it evenly. Gently stir in ½ cup cherry tomatoes halved and ¼ cup fresh basil torn or thinly sliced. The tomatoes and basil bring brightness and color—add them last so they retain freshness and texture.
Plate and top: Divide the Chicken Caprese Macaroni and Cheese among plates or bowls. Drizzle a thin line of balsamic glaze over each serving if using. Serve immediately while hot so the cheese is melty and the basil is fragrant.

Serving suggestions

This Chicken Caprese Macaroni and Cheese shines on its own, but you can round out the meal with a few simple sides:

A crisp green salad dressed with lemon vinaigrette to balance the richness.
Garlic bread or a warm baguette for dipping into the cheesy sauce.
Roasted asparagus or broccoli for added vegetables and texture.

Make-ahead and storage

Leftovers store nicely for 3–4 days in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of milk or chicken broth to loosen the sauce if it has thickened. You can also reheat individual portions in the microwave, stirring every 30–45 seconds until warmed through.

Notes and tips

Chicken thickness: The recipe calls for thin-cut breasts or breasts cut in half. Keeping the chicken thin ensures quick, even cooking and juicy pieces that blend well with the pasta.
Cheese texture: To prevent the cheese from becoming grainy, remove the sauce from high heat before adding the cheeses and stir until just melted.
Tomato freshness: Halved cherry tomatoes are added at the end to preserve their juiciness and bright flavor—if you prefer a stewed tomato texture, briefly warm them in the sauce before adding the pasta.
Basil alternatives: If fresh basil is limited, try adding a tablespoon of pesto stirred into the sauce for a concentrated basil flavor.
Balsamic glaze: This is optional but highly recommended for a sweet-acidic finish. A little goes a long way—drizzle sparingly.

Variations

Vegetarian version: Omit the chicken and stir in sautéed mushrooms or roasted bell peppers for a hearty meat-free version.
Spicy twist: Add a pinch of red pepper flakes to the sauce or use a pepper jack cheese in place of part of the mozzarella for a subtle kick.
Herb-forward: Add a teaspoon of chopped fresh oregano or a tablespoon of chopped parsley along with the basil for an herbal boost.

Nutrition snapshot

This dish delivers a comforting mix of protein from the chicken and cheese, carbohydrates from the elbow macaroni, and fresh veggies from tomatoes and basil. Exact nutrition will vary based on brands and portion sizes, but you can expect a hearty, satisfying plate that makes a balanced weeknight centerpiece when paired with a simple salad or steamed vegetables.

Final thoughts

Chicken Caprese Macaroni and Cheese is a dependable weeknight winner with enough flair to serve to guests. It blends the nostalgic appeal of macaroni and cheese with the bright simplicity of Caprese flavors, creating a comforting yet fresh meal. Once you have the steps down—season and sear the chicken, build a silky cheese sauce with evaporated milk and cornstarch, and fold in tomatoes and basil—the rest comes together quickly. The balsamic glaze topping is optional but transforms each bite with a glossy, tangy finish. Give it a try the next time you want something that feels both indulgent and lively.

Enjoy your Chicken Caprese Macaroni and Cheese—creamy, cheesy, and perfectly balanced with juicy chicken and fresh herbs.

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Chicken Caprese Macaroni and Cheese

A creamy, tomato-and-basil macaroni and cheese with seared chicken and optional balsamic glaze.

Prep Time5

Cook Time30

Total Time35

Servings: 6 servings

Ingredients

2 tablespoons olive oil
1 pound boneless skinless chicken breasts thin cut or breast portions cut in half
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried basil
2 cloves garlic minced
2 cups chicken broth
1 cup evaporated milk
2 tablespoons cornstarch
1 teaspoon salt for the sauce
1/4 teaspoon ground black pepper
3 cups dried elbow macaroni
2 cups Parmesan cheese grated
1 cup mozzarella grated
1/2 cup cherry tomatoes halved
1/4 cup fresh basil
balsamic glaze optional topping

Instructions

Heat the large saucepan or deep skillet over medium-high and add 2 tablespoons olive oil.
Season 1 pound chicken breasts (thin or halved portions) with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon dried basil on one side.
Add the chicken to the hot pan and cook about 5 minutes, then flip and sprinkle the other side with the remaining seasonings; continue cooking until the internal temperature reaches 165°F and no pink remains. Remove chicken to a plate and set aside.
Reduce heat to medium, add 2 cloves minced garlic to the pan and cook about 30 seconds until fragrant.
Pour in 2 cups chicken broth. In a separate bowl whisk 1 cup evaporated milk with 2 tablespoons cornstarch until smooth, then add that mixture to the pan and stir to combine.
Season the liquid with 1 teaspoon salt and 1/4 teaspoon ground black pepper and stir.
Add 3 cups dried elbow macaroni, bring the mixture to a simmer, and cook, stirring occasionally, about 10 minutes until the pasta is tender and most liquid is absorbed.
Stir in 2 cups grated Parmesan and 1 cup grated mozzarella until melted and the sauce is creamy.
Fold in 1/2 cup halved cherry tomatoes and 1/4 cup fresh basil.
Slice the cooked chicken and return it to the pan, stirring gently to combine. Drizzle with balsamic glaze if desired and serve warm.