3 Cheese Chicken Penne Recipe

Ingredients for 3 Cheese Chicken Penne

• Fresh Basil Leaf
• Roma Tomatoes
• Garlic Clove
• Salt
• 1 teaspoon olive oil (for marinade) + 2 teaspoons olive oil (for vegetables)
• Chicken Breast
• 2 teaspoons lemon juice
• Italian Spices
• Button Mushrooms
• Purple Onion
• Roasted Garlic Alfredo Sauce
• Provolone Cheese
• Parmesan Cheese
• Mozzarella Cheese
• Penne Pasta

How to Make 3 Cheese Chicken Penne

1. Marinate chicken: In a bowl, whisk together 2 teaspoons lemon juice, 1 teaspoon olive oil, and 1 teaspoon Italian seasoning. Add 1 pound of chicken breast (sliced or cubed) and marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
2. Prepare bruschetta topping: (Add recipe for bruschetta here - e.g., Combine diced tomatoes, chopped basil, minced garlic, balsamic glaze, salt, and pepper).
3. Cook pasta: Cook 1 pound penne pasta according to package directions. Drain and set aside.
4. Sauté vegetables: While pasta cooks, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 8 ounces sliced mushrooms and 1/2 cup sliced onions. Cook until softened, about 5-7 minutes.
5. Make the sauce: Stir in 1 (24-ounce) jar of alfredo sauce into the skillet with the vegetables.
6. Cook chicken: If using raw chicken, heat a grill pan or skillet over medium heat. Cook marinated chicken until cooked through (internal temperature of 165°F). If using pre-cooked chicken, skip this step.
7. Combine: Add the cooked pasta to the skillet with the alfredo sauce and vegetables.
8. Add chicken: Slice the cooked chicken into bite-sized pieces and add to the skillet.
9. Add cheese: Stir in 1/2 cup shredded Parmesan cheese, 1/2 cup shredded mozzarella cheese, and 1/4 cup shredded Asiago cheese. Cook until cheese is melted and sauce is bubbly.
10. Serve: Divide pasta among bowls. Top with bruschetta mixture and serve immediately with garlic bread.