Three Cheese Chicken Penne Recipe

This Three Cheese Chicken Penne is a creamy, comforting pasta dish made with tender chicken, a rich cheese sauce, and a fresh tomato-basil topping. It’s cozy, filling, and comes together in about 30 minutes — great for tired nights when you still want something that feels like real food.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: Cheesy, creamy, a little tangy from the tomatoes
• Great for: Weeknights, casual dinners, something a little extra without the effort

Why I Like This Recipe

So yeah… wasn’t really trying to impress anyone. Just hungry and in a “I need pasta now” kinda mood. Threw this together with what I had — cream, pasta, leftover chicken — and it slapped. The bruschetta on top? Total game-changer. Kinda freshens it all up and makes it feel… not too heavy? I keep coming back to this when I want something cheesy but not boring.

Ingredients

For the bruschetta

• 8 oz cherry or grape tomatoes, diced
• 2 tbsp olive oil
• 2 tsp balsamic vinegar
• ¼ cup basil, chopped (or cut into ribbons if you wanna be fancy)
• ¼ tsp salt
• ¼ tsp black pepper
• 4 garlic cloves, minced

For the pasta + chicken

• 16 oz penne pasta
• 1½ lbs chicken breast, cut into bite-sized pieces
• 2 tbsp olive oil (divided)
• 1 tbsp Italian seasoning
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp paprika
• ¼ tsp red pepper flakes (optional but yes)
• 2 cups heavy cream
• 1 cup asiago cheese, grated
• 1 cup white cheddar cheese, grated
• ½ cup parmesan cheese, grated
• ½ cup chicken broth

How To Make Three Cheese Chicken Penne

1. Mix the bruschetta: Toss everything for the bruschetta in a small bowl. Give it a gentle stir and let it sit while you cook the rest — the flavors kinda marinate and get even better.
2. Boil your pasta: Salt your water like you mean it. Cook the penne until al dente (don’t overdo it — nobody wants mushy noodles). Drain and set aside.
3. Season the chicken: In a big bowl, mix the chicken with 1 tbsp olive oil, Italian seasoning, salt, pepper, paprika, and red pepper flakes. Coat it well — you want flavor in every bite.
4. Cook the chicken: Heat up the other tbsp of olive oil in a large skillet on medium-high. Once it’s hot, add the chicken. Stir occasionally. It’ll take around 7–8 mins. You’re looking for golden, juicy pieces. Remove and set aside.
5. Make the sauce: Same pan — no need to wash. Lower the heat to medium-low. Pour in the cream. Let it warm up and bubble just a bit (about 3 mins). Toss in all the cheese and a little black pepper. Stir ‘til melted and creamy, then add the chicken broth. Simmer until thickened — about 5–7 mins. Keep it low and slow.
6. Put it all together: Add the cooked pasta to the cheesy sauce. Stir. Now pile that into a serving bowl. Top with the chicken you cooked earlier. Spoon the bruschetta (but not all the juice) on top. Extra cheese? Yes, always.

Tips for Success

• Let the bruschetta sit while you cook — the tomatoes get juicier
• Don’t skip the broth — it balances the cream and keeps the sauce smooth
• Use freshly grated cheese if you can. Pre-shredded can get weird in sauces
• Save a little pasta water in case you need to loosen the sauce later
• Taste and adjust — a little extra salt or acid can bring it all together

Storage and Reheating

• Fridge: Store leftovers in an airtight container. Keeps well for up to 3 days. Reheat with a splash of milk or broth to loosen the sauce.
• Freezer: You can freeze it, but the texture might change slightly. Best within 2–3 weeks. Reheat from frozen in a pan over low heat.
• Microwave: Totally fine. 1–2 minutes should do it. Stir halfway through.
• Stovetop (best option): Add a bit of cream or broth, then reheat gently over medium. Stir often.

Frequently Asked Questions

• Can I use a different pasta?
  Yep! Rigatoni or ziti both work well. Just something that holds sauce.
• Is the bruschetta optional?
  Technically, yes. But it really makes the dish feel fresher and adds a nice contrast.
• What if I don’t have asiago?
  Swap it for more parmesan or even mozzarella. No rules here.
• Can I make it less spicy?
  Totally — just skip the red pepper flakes.
• How do I keep the sauce from clumping?
  Don’t rush it. Low heat, steady stirring, and freshly grated cheese are your best friends.

Common Mistakes and How to Dodge Them

• Using pre-shredded cheese: It doesn’t melt as smoothly and can make the sauce gritty. Always go fresh if you can.
• Overcooking the chicken: Dry chicken ruins everything. Pull it once it hits 165°F. Keep it juicy.
• Adding the cheese too fast: Dumping it all in at once? Nope. Add a bit at a time and stir gently.
• Skipping the salt in pasta water: The sauce can’t fix bland pasta. Salt your water like the ocean — seriously.
• Letting the sauce sit too long before serving: It thickens as it cools. Serve it up while it’s still creamy and hot.

Nutrition Facts (Per Serving)

• Calories: 750 kcal
• Total Fat: 48g
• Saturated Fat: 28g
• Cholesterol: 170mg
• Sodium: 680mg
• Potassium: 550mg
• Total Carbohydrate: 46g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 38g