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Homemade Chicken Caprese Macaroni and Cheese photo

Chicken Caprese Macaroni and Cheese

Creamy, cheesy macaroni with seared chicken, fresh basil and cherry tomatoes for a Caprese-inspired twist.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts thin-cut or breast portions cut in half
  • 1/4 teaspoon salt for chicken (plus additional salt listed separately)
  • 1/8 teaspoon pepper for chicken
  • 1/4 teaspoon dried basil
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 cup evaporated milk
  • 2 tablespoons cornstarch
  • 1 teaspoon salt for sauce
  • 1/4 teaspoon ground black pepper for sauce
  • 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

Equipment

  • Large saucepan or skillet
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife
  • Cutting Board
  • Plate

Method
 

  1. Heat 2 tablespoons olive oil in a large saucepan or deep skillet over medium-high heat.
  2. Season the chicken breasts with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon dried basil on both sides.
  3. Sear the chicken in the hot oil about 5 minutes per side, until the internal temperature reaches 165°F (no pink remains). Remove the chicken to a plate and set aside.
  4. Add the minced garlic to the pan and cook about 30 seconds until fragrant.
  5. Pour in 2 cups chicken broth. In a separate bowl, whisk 1 cup evaporated milk with 2 tablespoons cornstarch until smooth, then add it to the pan and stir to combine.
  6. Season the liquid with 1 teaspoon salt and 1/4 teaspoon ground black pepper, then bring to a simmer.
  7. Add 3 cups dried elbow macaroni to the simmering liquid and cook, stirring occasionally, about 10 minutes until the pasta is tender and sauce has thickened.
  8. Stir in 2 cups grated Parmesan and 1 cup grated mozzarella until melted and the sauce is smooth.
  9. Fold in 1/2 cup halved cherry tomatoes and 1/4 cup fresh basil.
  10. Slice the cooked chicken and return it to the pan, mixing gently to combine and warm the chicken through.
  11. Drizzle with balsamic glaze if desired and serve warm.

Notes

  • Use thin-cut chicken for faster cooking.
  • Whisk the cornstarch into milk before adding to prevent lumps.
  • Stir frequently while pasta cooks to prevent sticking.
  • Use freshly grated cheeses for best melting and flavor.