This penne dish delivers the ultimate Italian comfort experience with a trio of melted cheeses enveloping tender chicken and al dente pasta. The combination creates a restaurant-quality meal that’s surprisingly simple to make at home.
I’ve perfected this recipe to ensure each bite offers a perfect balance of creamy, cheesy richness with hearty chicken pieces. The cheeses melt together into a velvety sauce that clings beautifully to every noodle.
The chicken stays juicy while the pasta cooks directly in the sauce, absorbing maximum flavor. It’s the kind of dish that feels indulgent but comes together with minimal effort.
Serve this straight from the oven for a meal that’s sure to impress. Here’s how to make it.
Ingredients for 3 Cheese Chicken Penne
Rich, cheesy, and packed with flavor—these ingredients create a restaurant-worthy pasta dish at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Al dente, cooked according to package |
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Cream Cheese 🧀 | 4 oz | Softened to room temperature |
| Mozzarella Cheese 🧀 | 1 ½ cups | Shredded, low-moisture |
| Parmesan Cheese 🧀 | ¾ cup | Freshly grated from block |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce base |
| Onion 🧅 | 1 whole | Finely diced for flavor |
| Butter 🧈 | 2 tbsp | Unsalted for controlled seasoning |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Chicken Broth 🍲 | ½ cup | Low-sodium preferred |
| Italian Seasoning 🌿 | 1 tsp | Dried blend of herbs |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The cheeses are non-negotiable for that velvety texture. Whole Foods or Trader Joe’s have excellent blocks of Parmesan and mozzarella—avoid pre-shredded (it doesn’t melt as smoothly). For the cream cheese, Philadelphia is reliable, but any full-fat brand works. The chicken should be fresh, not frozen, for even cooking. Look for breasts with uniform thickness to make cubing easier.
Swapping cheeses? Fontina melts beautifully in place of mozzarella. No heavy cream? Half-and-half works but the sauce won’t be as rich. For a lighter version, use 2% milk but expect less decadence. Fresh garlic is ideal, but jarred minced garlic at half the amount saves time. The Italian seasoning can be substituted with equal parts oregano and basil.
Assemble right before baking for best texture. Leftovers keep 3-4 days in the fridge—reheat covered to prevent drying. Freezes well for up to 3 months (thaw overnight before reheating). The sauce thickens as it cools, so a splash of milk revives it perfectly.
Why You’ll Love This Recipe
- One Pot Wonder: I love that everything cooks together—no extra pans, just tender chicken and penne soaking up that creamy three-cheese sauce.
- Pure Comfort: The cream cheese adds this velvety richness that clings to every bite, while the heavy cream and milk make it indulgent without being heavy.
- Family Approved: Honestly, it’s the only pasta dish my picky nephew cleans his plate for—mild but flavorful enough for kids and adults alike.
- Leftovers for Days: The flavors deepen overnight, and it reheats like a dream—my lunch the next day tastes even better than dinner.
Step-by-Step Instructions for 3 Cheese Chicken Penne
Master this layered dish with precise timing and attention to melting textures.
Step 1: Cook and Season the Chicken
Cut the 1.5 lb boneless skinless chicken breasts into bite-sized pieces. Season evenly with 1 tsp salt and 0.5 tsp black pepper.
Heat a large skillet over medium-high heat. Add 1 tbsp butter and cook the chicken for 6-8 minutes, stirring occasionally, until golden brown and cooked through to 165°F internal temperature. Transfer to a plate and set aside.
Step 2: Create the Creamy Cheese Sauce Base
In the same skillet, melt the remaining 1 tbsp butter over medium heat. Add the finely diced onion and cook for 3-4 minutes until translucent.
Stir in the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant. Sprinkle 2 tbsp all-purpose flour over the mixture and whisk constantly for 1 minute to create a smooth roux.
Gradually pour in 1.5 cups heavy cream, 0.5 cup milk, and 0.5 cup chicken broth, whisking continuously until smooth. Add 4 oz cream cheese and stir until fully melted and combined.
Step 3: Layer and Bake to Melty Perfection
Cook the 12 oz penne pasta according to package directions until al dente. Drain and return to the pot. Stir in the chicken and sauce until evenly coated.
Transfer half the pasta mixture to a greased 9×13-inch baking dish. Sprinkle with 0.75 cup parmesan cheese and half of the 1.5 cups mozzarella cheese. Add the remaining pasta mixture, then top with the remaining mozzarella.
Sprinkle with 1 tsp Italian seasoning. Bake at 375°F for 15-20 minutes until the cheese is bubbly and golden.
Step 4: Rest and Serve
Remove from the oven and let rest for 5 minutes to allow the layers to set. This prevents the dish from falling apart when serving.
The top should be golden brown with visible cheese pull when sliced. Garnish with additional parmesan if desired and serve immediately while the cheese is at its melty best.
Pro Tips For Making 3 Cheese Chicken Penne
- Sear Chicken First: Cook the chicken breasts in a hot pan until golden before slicing—this locks in juices and adds flavor to the sauce later.
- Soften Cream Cheese: Let the cream cheese sit at room temperature for 20 minutes before mixing, or microwave it in 10-second bursts; it blends smoothly into the sauce instead of clumping.
- Reserve Pasta Water: Scoop out 1/2 cup of starchy pasta water before draining—it helps loosen the heavy cream sauce when it thickens too much.
- Low Heat for Sauce: Keep the burner on medium-low when adding milk and cream to prevent curdling; I learned this the hard way after splitting two batches.
Perfect Pairings for This Recipe
Garlic Bread Options
I always serve this with warm garlic bread to soak up the creamy sauce. Use a baguette or Italian loaf, slice diagonally, and brush with garlic butter before toasting at 375°F for 5-7 minutes. 🥖
Light Salad Pairings
A crisp green salad balances the richness perfectly. Toss mixed greens with cherry tomatoes, cucumber, and a lemon vinaigrette. The acidity cuts through the cheesy creaminess beautifully.
Wine Pairings
For white wine lovers, a chilled Pinot Grigio from Italy offers the perfect crisp contrast. If you prefer red, go for a light Chianti—its bright acidity won’t overwhelm the dish. 🍷
Vegetable Sides
Roasted asparagus or broccoli adds color and nutrition. Toss with olive oil, salt, and pepper, then roast at 400°F for 12-15 minutes until tender-crisp.
Beer Selections
A light Italian lager like Peroni or Moretti complements the flavors without overpowering them. For craft beer fans, a wheat beer with citrus notes works well.
Dessert Suggestions
End the meal with a light tiramisu or panna cotta. Their creamy textures echo the dish’s richness while keeping the Italian theme consistent. 💛
Nutrition Facts
Frequently Asked Questions
Can I use a different pasta shape?
Rigatoni or fusilli work well as they hold the creamy sauce nicely. Just keep the cooking time the same and ensure it’s al dente before baking.
How do I prevent the sauce from separating?
Stir constantly while adding the liquids to the roux, and avoid boiling the sauce. Low and slow heat keeps it smooth and creamy.
Can I make this ahead of time?
Yes! Assemble the dish, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes to the cooking time if cold.
What if my chicken is dry after cooking?
Don’t overcook it! Pull the chicken from the pan as soon as it reaches 165°F. If it’s already dry, soak it briefly in warm broth before mixing with the pasta.
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