Chicken Caprese Macaroni and Cheese

A creamy, savory macaroni and cheese with seared chicken, cherry tomatoes, fresh basil, and a drizzle of balsamic glaze.

Prep Time 5

Cook Time 30

Total Time 35

Servings 6 servings

2 tablespoons olive oil
1 pound boneless skinless chicken breasts thin cut or breast portions cut in half
1/4 teaspoon salt for seasoning chicken
1/8 teaspoon black pepper for seasoning 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 cheese grated
1/2 cup cherry tomatoes halved
1/4 cup fresh basil
balsamic glaze optional topping

Heat 2 tablespoons olive oil in a large skillet or saucepan over medium-high heat.
Season both sides of the 1 pound chicken breasts with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon dried basil.
Sear the chicken in the hot oil about 5 minutes per side, or until the internal temperature reaches 165°F (75°C) and no pink remains; remove to a plate and set aside.
Add the 2 minced garlic cloves to the same pan and cook about 30 seconds until fragrant.
Pour in 2 cups chicken broth and bring to a simmer.
Whisk 1 cup evaporated milk with 2 tablespoons cornstarch until smooth, then stir into the simmering broth.
Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper.
Add 3 cups dried elbow macaroni, bring back to a gentle simmer, and cook, stirring occasionally, about 10 minutes until the pasta is tender and the liquid is slightly thickened.
Reduce heat to low and stir in 2 cups grated Parmesan and 1 cup grated mozzarella until melted and smooth.
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 and heat through.
Serve warm with an optional drizzle of balsamic glaze.