Go Back
Three Cheese Chicken Penne
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

When it comes to cheese, more is less.

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.