Chicken Caprese Mac and cheese

Chicken Caprese Mac and cheese. A quick and easy a pot of creamy mac and cheese filled with juicy chicken, fresh tomatoes and basil.

This classic creamy mac and cheese is packed with juicy chicken, ripe tomatoes and fresh basil. To turn it into a chicken Caprese Mac and cheese. The best part? It's all made in a saucepan. And the epic cheese treat? That's thanks to the addition of mozzarella!

Caprese Mac and cheese, finished dish in a frying pan.

How do you make creamy mac and cheese?

The trick to this mac and cheese, and how it is so incredibly creamy, comes from the use of evaporated milk!

Instead of going through the steps of making a roux and making a cheese sauce from there, a combination of cornstarch with evaporated milk will produce a much creamier and thicker end result.

This is because most of the water has already been removed from the evaporated milk. If we made a roux using milk or even cream, the water would still boil out of them and we would have a slightly more watery mac and cheese.

close up image of sliced ​​chicken breast on top of creamy mac and cheese.

How do you make a one pot Mac and cheese?

The beauty of this Chicken Caprese mac and cheese is that it is made in A POT! Which means we only get one pot dirty in the process. Which makes the cleanup so much easier.

To make this into a pan, we start by cooking the chicken. Then remove it from the pan and allow the chicken to rest on a cutting board.

Then make the sauce in the same saucepan. Let the noodles cook in the sauce, making them even more flavorful.

At the end, mac and cheese should be left with the cooked chicken, some tomatoes and fresh basil.

Other 30 minute meals:

Pan Lasagna

30 minutes of beer cheese soup

Creamy Cajun shrimp paste


  • 1 and 1/2 kilos of chicken breast, thin slices or breast portions cut in half
  • ¼ teaspoon salt
  • Teaspoon pepper
  • ¼ teaspoon dried basil
  • Caprese macaroni and cheese
  • 2 cloves of garlic, chopped
  • 1 cup evaporated milk
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • ¼ tsp ground black pepper
  • 2 cups chicken broth
  • 3 cups elbow macaroni noodles
  • 2 cups parmesan cheese, grated
  • 1 cup mozzarella, grated
  • ¼ cup fresh basil
  • ½ cup cherry tomatoes, halved
  • Balsamic glaze, optional topping
  • Pour the olive oil into a large saucepan and heat over medium heat. Add the chicken breasts and sprinkle with salt, pepper and dried basil. Let it cook for approx. 5 minutes, then turn to boil the other side. Sprinkle the other side with the remaining salt, pepper and dried basil. Cook until the chicken reaches an internal temperature of 165 ℉. Remove it from the pan and set it aside.

  • Add the chopped garlic to the pan and cook for about 30 seconds. Pour the evaporated milk into a measuring cup, whisk in the cornstarch. Pour into the saucepan with chicken broth and stir together.

  • Add the macaroni noodles. Roast for a simmer over medium heat, cover, and let the noodles cook with stirring occasionally for approx. 10 minutes until the noodles are tender.

  • Add the cheeses and stir until blended. Add the diced tomatoes and fresh basil. Stir.

  • Cut the chicken and return to the pan. Serve warm and enjoy.

Calories: 447 kcal, carbohydrates: 28 g, protein: 48 g, fat: 14 g, saturated fat: 8 g, cholesterol: 109 mg

The recipe Chicken Caprese Mac and Cheese first appeared on Recipe Critic.

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