Copycat Applebee's Three Cheese Chicken Penne

• 8 ounces cherry or grape tomatoes, diced
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• ¼ cup basil leaves, chopped or cut into ribbons
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 cloves garlic, minced
• 16 ounces penne pasta
• 1.5 pounds chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1 tablespoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon paprika
• ¼ teaspoon red pepper flakes
• 2 cups heavy whipping cream
• 1 cup asiago cheese, grated
• 1 cup white cheddar cheese, grated
• ½ cup parmesan cheese, grated
• ½ cup chicken broth

Instructions

1. 1

   Add the bruschetta ingredients to a small mixing bowl and mix to combine. Set aside.

2. 2

   Cook the pasta according to package instructions. Drain it and set aside.

3. 3

   Add chicken, 1 tablespoon of the olive oil, Italian seasoning, salt, black pepper, paprika, and red pepper flakes to a large mixing bowl. Mix until everything is combined and the chicken is evenly coated.

4. 4

   Add the remaining tablespoon of olive oil to a large pan over medium-high heat. Once hot, add the chicken and cook, stirring occasionally, until cooked through, about 8 minutes. The internal temperature should be 165°F. Once the chicken has finished cooking, remove it from the pan and set it aside.

5. 5

   Turn the heat to medium-low. In the same pan you cooked the chicken in, add the cream. Bring the cream to a simmer, about 3 minutes, then add the asiago, parmesan, white cheddar, and a dash of pepper. Let the cheese melt, then add the chicken broth. Let it simmer and thicken for 5-7 minutes, until it reaches your desired consistency.

6. 6

   Add the cooked pasta to the sauce and stir to combine. Add it to a serving bowl, then top with the chicken. Drain most of the liquid off of the bruschetta, then add the tomatoes to the top of the pasta. Serve immediately while the sauce is still super soupy and delicious. Top with extra cheese.