Name: Bistro Chicken
Ingredients: 1 lbs chicken breast or tender (cubed); 1 box penne pasta (16oz); 4 - 8oz shredded parmesan (use as much as desired for preferred cheesiness level; 1 packet hidden valley italian dressing (prepared ; use canola or sunflower oil; 1/3 cup basil (optional); 1 cup cherry tomatoes (quartered ; optional); 1 red / orange / yellow bell pepper sliced or diced (optional)

Changelog

2026-08-03: Added bell pepper ingredient, notes

Ingredients

1 lbs chicken breast or tender (cubed)
1 box penne pasta (16oz)
4 - 8oz shredded parmesan (use as much as desired for preferred cheesiness level^{Note 1}
1 packet hidden valley italian dressing (prepared ; use canola or sunflower oil
1/3 cup basil (optional)
1 cup cherry tomatoes (quartered ; optional)
1 red / orange / yellow bell pepper sliced or diced (optional)

Ingredient notes

Parmigiano-Reggiano is always made with animal rennet, the rules of the designation require it. That particular cheese is not vegetarian. Generic parmesan is usually set with microbial rennet instead. The label will say which. ^

Directions

cook pasta to just short of al dente
cook chicken
combine chicken with 2/3 of pasta
add remaining ingredients
mix and heat on medium
stir until fully combined, warm and the cheese is melted completely

Notes

When using a bell pepper, it may be wise to skip the basil and tomato. The bell pepper adds a sweetness that can clash with these two ingredients.

Bistro Chicken

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Changelog

Ingredients

Ingredient notes

Directions

Notes