skillet caprese chicken pasta

Directions:

1. Heat 1 tablespoon oil in a large, high-sided, broiler-safe skillet over medium-high heat. Add chopped onion; cook, stirring occasionally, until browned, about 8 minutes. Add halved tomatoes and minced garlic; cook, stirring often, until the tomatoes begin to soften, about 3 minutes.
2. Add chicken pieces, 8 ounces pasta and ¼ cup basil to the onion-tomato mixture; stir to combine. Whisk 1½ cups broth, 1½ cups milk, ½ cup sour cream, 6 tablespoons flour, 1 tablespoon Italian seasoning, 1 teaspoon each onion powder and dry mustard, ½ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon pepper together in a measuring cup. Pour over the pasta mixture, making sure all of the pasta is covered. Bring to a simmer over medium-high heat. Reduce heat to medium-low to maintain a simmer; cover and cook, stirring occasionally, until the pasta is tender and the chicken is cooked through (an instant-read thermometer inserted in a piece of chicken should register 165°F), 14 to 16 minutes.
3. Meanwhile, position rack in upper third of oven; preheat broiler to high. When the pasta is done, sprinkle 1 cup cheese on top; broil until the cheese is melted and lightly browned, about 3 minutes. Serve sprinkled with additional basil and/or drizzled with balsamic glaze, if desired.