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Chicken Caprese Macaroni and Cheese. A quick and easy one pot meal loaded with juicy chicken, cheesy pasta and fresh tomatoes and basil.
Hey everyone! Serene from House of Yumm back with you today. And Im bringing you the recipe for this Chicken Caprese Mac and Cheese. Nothing saves the day with dinner quite like a meal that can come together in a large skillet.
What makes this Chicken Caprese Macaroni and Cheese so great?
- It’s made in one skillet. Which makes dishes super easy and makes the entire meal more flavorful!
- There’s a combination of chicken AND pasta. Making this pretty much a complete meal. Much more filling than just a regular mac and cheese.
- Making this with a combination of evaporated milk and cornstarch eliminates the need to make a sauce using butter and flour. And makes the sauce creamier thanks to the evaporated milk having less water content to it.
Some other recipes on houseofyumm.com that are similar are this Easy Skillet Lasagna, and this One Pot Spinach and Artichoke Mac and Cheese.
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Chicken Caprese Macaroni and Cheese
Ingredients
Chicken
- 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
Caprese Macaroni and Cheese
- 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
Instructions
- In a large sauce pan add 2 tablespoons olive oil and heat to medium high. Add 1 pound boneless skinless chicken breasts and sprinkle with ¼ teaspoon salt, ⅛ teaspoon pepper, and ¼ teaspoon dried basil. Cook for about 5 minutes and then turn to cook the other side. Sprinkle the other side with remaining spices. Cook until the chicken is cooked throughout to 165 degrees and no longer pink. Remove from the pan and set aside on a plate.
- Add 2 cloves minced garlic to the pan and cook for about 30 seconds. Pour in 2 cups chicken broth. Measure out 1 cup evaporated milk and whisk in 2 tablespoons cornstarch. Pour into the pan with the chicken broth and stir together. Add in 1 teaspoon salt and ¼ teaspoon ground black pepper and stir.
- Add in 3 cups dried elbow macaroni. Bring to a simmer and let the noodles cook stirring occasionally for about 10 minutes until noodles are tender. Add in 2 cups grated parmesan cheese, and 1 cup grated mozzarellaand stir to mix. Add in ½ cup cherry tomatoes halved and ¼ cup fresh basil. Stir.
- Slice the chicken and add back to the pan. Drizzle with balsamic glaze if desired. Serve warm and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The mac & cheese was not creamy enough and I had to add quite a bit of extra liquid. The chicken was out of this world good. I think just perfecting the mac & cheese part a little bit would be first place best in show recipe