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Three Cheese Chicken Penne

Three Cheese Chicken Penne

Pasta days are the best days! You can fix a whole meal quickly and you get to hear those magical words, “Can I have some more?” Music to my ears! I like pasta a little tangy, you know with marinara sauce and stuff, like this one and that one but a couple of weeks ago I surprised my own taste buds with this cheesy-love-at-first-bite bowl of happiness. Chances of going wrong with cheese are slim and what happens when you put three types in one dish?!? Slam dunk.. Home run.. baby! With three cheeses around you don’t need much seasoning as it is already rich and flavorsome.

The dish itself is very simple and very basic but capturing it on camera was a challenge for an amateur… That would be me. Making a white dish palatable and tempting is just as difficult as photographing chocolate. I like to keep things simple and believe that too much editing kills the spirit of honest and real food. Anyways whether the picture says it or not the taste of this recipe will scream out loud without being dramatic. Give it a try. You can adjust seasoning as per liking and consistency of the sauce can be altered with addition of more milk or cheese.


Three Cheese Chicken Penne

When it comes to cheese, more is less.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Heenie


  • 1/3 cup cooking oil
  • 1 medium onion, finely chopped
  • 250 gm boneless chicken breast, thinly sliced
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 1/2 tsp white pepper powder
  • 3/4 tsp black pepper pwder
  • 1 cup milk
  • 3/4 cup shredded cheddar cheese
  • 500 gm penna pasta boiled in salted water or any other shape use regular or gluten free
  • 3/4 cup shredded mozerella cheese
  • 1/2 cup dried parmesan cheese
  • 1 small green capsicum, diced
  • 3/4 tsp ground nutmeg
  • 1/2 tsp dried basil


  1. Heat oil in a a large pot and add in onion. Fry for about a minute on medium flame without letting them turn brown.

  2. Add chicken to the pot and stir well. Let cook till all the water dries up. Keep stirring at regular intervals to avoid browning.

  3. Add garlic powder, salt, white pepper and black pepper. Stir well.

  4. Pour in milk and cook on low flame for about three minutes.

  5. Add shredded cheddar; stir for few seconds till mixture looks like thick sauce. If needed you can add some more milk.

  6. Add boiled pasta, mozeralla and capsicum to the pot and quickly stir well to coat pasta well with the sauce.

  7. Add parmesan cheese, cover the pot and lower the flame to simmer. Let simmer for 5 minutes.

  8. Turn the flame off. Remove the lid after 5 minutes. Serve hot, sprinkled with ground nutmeg.

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