Three Cheese Chicken Penne Recipe

This Three Cheese Chicken Penne is a real show stopper, perfect for a comforting weeknight dinner that feels like a restaurant meal. It isn’t usually served with a fresh bruschetta topping—classic creamy pastas are often plain—but we’ve added this cool, tomato-basil mixture to provide a bright, acidic contrast to the rich cheese sauce. Leave it off if you prefer, but it cuts through the creaminess perfectly. To make the sauce extra velvety, ensure you grate your own cheese rather than buying the pre-shredded bags. Not traditional, maybe, but very delicious.

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Three Cheese Chicken Penne Recipe Ingredients

• For the Bruschetta:
  • 8 oz cherry or grape tomatoes, diced
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1/4 cup fresh basil, chopped (or cut into ribbons)
  • 4 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the Chicken & Pasta:
  • 16 oz penne pasta
  • 1 1/2 lbs chicken breast, cut into bite-sized pieces
  • 2 tbsp olive oil (divided)
  • 1 tbsp Italian seasoning
  • 1 tsp paprika
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the Sauce:
  • 2 cups heavy cream
  • 1 cup Asiago cheese, grated
  • 1 cup White Cheddar cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup chicken broth

How To Make Three Cheese Chicken Penne Recipe

1. Marinate the topping: In a small bowl, toss together the diced tomatoes, 2 tablespoons olive oil, balsamic vinegar, chopped basil, minced garlic, salt, and pepper. Give it a gentle stir and let it sit at room temperature while you cook the rest. This allows the flavors to meld and marinate.
2. Boil the pasta: Bring a large pot of salted water to a boil. Cook the penne pasta until al dente (firm to the bite), usually 1-2 minutes less than the package instructions. Drain and set aside.
3. Season the chicken: In a large bowl, combine the bite-sized chicken pieces with 1 tablespoon of olive oil, Italian seasoning, salt, pepper, paprika, and red pepper flakes. Toss well to ensure every piece is coated in flavor.
4. Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 7-8 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
5. Build the sauce: Reduce the heat to medium-low. In the same skillet (do not wash it!), pour in the heavy cream. Scrape up any browned bits from the chicken. Let it warm up and bubble gently for about 3 minutes.
6. Melt the cheese: Add the grated Asiago, White Cheddar, and Parmesan cheeses along with a pinch of black pepper. Stir constantly until the cheese is melted and the sauce is creamy. Pour in the chicken broth and simmer for 5-7 minutes until thickened. Keep the heat low to prevent splitting.
7. Assemble and serve: Stir the cooked pasta into the cheesy sauce until fully coated. Transfer to a large serving bowl (or serve from the skillet). Top with the cooked chicken. Finally, spoon the fresh bruschetta mixture over the top (leaving some of the excess liquid behind if preferred).

Recipe Tips

• The Cheese Rule: You must grate your own cheese. Pre-shredded cheese is coated in cellulose (anti-caking agent), which prevents it from melting smoothly and results in a grainy sauce.
• The Bruschetta Contrast: Don’t skip the marinating time for the tomatoes. The salt draws out the juices, creating a balsamic-tomato “liquor” that tastes incredible against the hot, heavy cream sauce.
• Pasta Timing: Undercook your pasta slightly. It will continue to cook when you toss it in the hot cheese sauce. If you boil it until soft, it will turn to mush when combined.
• Low and Slow: When making the sauce, keep the heat on medium-low. If you boil heavy cream and cheese aggressively, the fats will separate, and you’ll end up with a greasy oil slick on top of your pasta.

What To Serve With Three Cheese Chicken Penne Recipe

This Three Cheese Chicken Penne Recipe is incredibly rich and filling, so it pairs best with sides that offer crunch and acidity. A simple Caesar Salad with crisp romaine lettuce works wonders to balance the heavy dairy. Garlic Bread is practically mandatory for mopping up any leftover cheese sauce at the bottom of the bowl. For a vegetable side, Roasted Asparagus or Steamed Broccoli adds a nice earthy element that complements the sharp Asiago and Cheddar. A glass of Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully.

How To Store Three Cheese Chicken Penne Recipe

• Refrigerate: Store the pasta and chicken in an airtight container for up to 3 days. Store the cold bruschetta topping in a separate container so it doesn’t make the pasta soggy.
• Reheat: Reheat the pasta in a saucepan with a splash of milk or chicken broth to loosen up the sauce, as it will thicken significantly in the fridge. Top with the cold bruschetta after heating.
• Freeze: Cream-based sauces do not freeze well; they tend to separate and become grainy when thawed. It is best to enjoy this dish fresh.

Three Cheese Chicken Penne Recipe Nutrition Facts

• Calories: 850 kcal
• Fat: 55g
• Carbohydrates: 50g
• Protein: 42g

Nutrition information is estimated per serving.

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