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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 minutes
Cook Time30 minutes
Total Time35 minutes
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.

Equipment

  • large saucepan or deep skillet
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • tongs or spatula for turning chicken

Notes

  • Use thin-cut chicken or halved breast portions for even cooking.
  • Whisk cornstarch into the evaporated milk first to prevent lumps.
  • Stir frequently while pasta cooks to avoid sticking.
  • Use freshly grated cheeses for best melting and flavor.