In a large saucepan, add 2 tablespoons of olive oil and heat it over medium-high heat. The oil should glisten, signaling it's ready for the next step.
Carefully place 1 pound of boneless skinless chicken breasts into the pan. Sprinkle with ¼ teaspoon salt, ⅛ teaspoon pepper, and ¼ teaspoon dried basil. Sear for about five minutes, allowing the chicken to develop a golden crust.
Turn the chicken to cook the other side. Once again, sprinkle with remaining spices. The aroma should fill your kitchen, making it hard to resist!
Cook until the chicken reaches an internal temperature of 165 degrees and is no longer pink. Remove the chicken from the pan and set it aside on a plate.
Next, add 2 cloves of minced garlic to the pan. Cook for about 30 seconds until fragrant. Be careful not to let it burn, as that can turn the flavors bitter.
Pour in 2 cups of chicken broth to deglaze the pan, scraping up those delicious bits stuck to the bottom.
Measure out 1 cup of evaporated milk and whisk in 2 tablespoons of cornstarch. Pour this into the pan with the chicken broth, stirring to combine. This will create a rich, creamy base for your dish.
Add in 1 teaspoon salt and ¼ teaspoon ground black pepper, stirring well to incorporate all the flavors.
Next, add 3 cups of dried elbow macaroni into the mix. Bring the mixture to a simmer, and let the noodles cook for about ten minutes, stirring occasionally to prevent sticking.
Once the noodles are tender, stir in 2 cups of grated parmesan cheese and 1 cup of grated mozzarella. Mix until the cheeses melt and create a luscious creaminess.
Add in ½ cup of cherry tomatoes halved and ¼ cup of fresh basil. Stir gently, allowing the tomatoes to warm through.
Slice the cooked chicken and return it to the pan. Drizzle with balsamic glaze if desired for an extra layer of flavor.
Serve warm and enjoy the delicious combination of flavors in your Chicken Caprese Macaroni and Cheese!
