Description
Cheese Chicken Penne is a creamy, indulgent pasta dish featuring tender chicken breast pieces cooked with Italian seasoning and paprika, tossed in a rich blend of asiago, white cheddar, parmesan cheeses, and heavy cream. Finished with a fresh, tangy tomato bruschetta topping, this recipe serves a comforting, flavorful meal perfect for weeknight dinners or casual gatherings.
Ingredients
Bruschetta Topping
- 8 ounces cherry or grape tomatoes, diced
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1/4 cup basil leaves, chopped or cut into ribbons
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic, minced
Pasta and Chicken
- 16 ounces penne pasta
- 1.5 pounds chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
Sauce
- 2 cups heavy whipping cream
- 1 cup asiago cheese, grated
- 1 cup white cheddar cheese, grated
- 1/2 cup parmesan cheese, grated
- 1/2 cup chicken broth
Instructions
- Prepare the bruschetta topping: In a small mixing bowl, combine the diced cherry or grape tomatoes, olive oil, balsamic vinegar, chopped basil leaves, salt, black pepper, and minced garlic. Mix well and set aside to let the flavors meld.
- Cook the pasta: Boil the penne pasta according to the package instructions until al dente. Drain the pasta thoroughly and set aside.
- Season the chicken: In a large mixing bowl, add the chicken breast pieces, 1 tablespoon olive oil, Italian seasoning, salt, black pepper, paprika, and red pepper flakes. Mix thoroughly until the chicken pieces are evenly coated with the seasoning.
- Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add the seasoned chicken pieces. Cook, stirring occasionally, for about 8 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the cooked chicken from the pan and set aside.
- Make the cheese sauce: Lower the heat to medium-low. Using the same pan, pour in the heavy whipping cream and bring it to a gentle simmer over about 3 minutes. Add the asiago, parmesan, white cheddar cheeses, and a dash of black pepper. Stir continuously until the cheese melts completely. Then add the chicken broth and allow the sauce to simmer and thicken for 5-7 minutes, adjusting to your desired consistency.
- Combine pasta with sauce: Add the cooked penne pasta to the cheese sauce and stir well to coat the pasta evenly. Transfer the cheesy pasta mixture to a serving bowl.
- Assemble and serve: Top the cheesy penne pasta with the cooked chicken pieces. Drain any excess liquid from the bruschetta topping, then spoon the fresh tomato mixture over the chicken and pasta. Serve immediately while the sauce is warm and creamy. Optionally, garnish with extra grated cheese for added flavor.
Notes
- You can substitute chicken breasts with chicken thighs for a juicier option, adjusting cook time as needed.
- Use freshly grated cheeses for better melting quality and flavor.
- For a lighter version, substitute heavy cream with half-and-half and reduce cheese slightly.
- To enhance the tomato topping, let it marinate for at least 15 minutes before serving.
- Ensure the chicken is cooked fully to 165°F for safe consumption.
- Serve immediately because the sauce thickens as it cools.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American