Chicken Philly Cheesesteak Pasta

This Chicken Philly Cheesesteak Pasta takes everything you love about the classic sandwich—melty provolone, sautéed peppers and onions, savory seasoning—and turns it into a rich, creamy pasta dish. It's a satisfying comfort food mashup made in one skillet, perfect for weeknights or whenever you want something bold and hearty.

Course Dinner

Cuisine American

Keyword chicken cheesesteak pasta, chicken philly cheesesteak pasta, creamy chicken pasta recipe, easy philly pasta, philly cheesesteak chicken pasta, philly cheesesteak pasta, weeknight chicken pasta

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 695kcal

Author Cathy Pollak

Equipment

large pot For boiling the pasta.
large skillet - 3 quarts For cooking the chicken, sauce and broiling the cheese.
Chef's knife For prepping vegetables and chicken.
measuring cups and spoons For accuracy.

Ingredients

12 oz. (340 g) dry penne pasta
1 tbsp. (15 ml) olive oil
2 lbs. (900 g) boneless, skinless chicken breast cut into bite-sized pieces
1 tbsp. (14 g) butter
1 small yellow onion thinly sliced
1 medium green bell pepper thinly sliced
1 small jalapeño finely diced (remove seeds for less heat)
1 tbsp. (9 g) garlic powder
1 tbsp. (9 g) steak seasoning
1 tsp. (6 g) table salt
1 tsp. (2 g) black pepper
2 cups (480 ml) heavy whipping cream
1 tsp. (5 ml) Worcestershire sauce
1 cup (90 g) Parmesan cheese (green can or grated is fine)
7 slices provolone cheese
chopped fresh parsley optional for garnish

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
12 oz. (340 g) dry penne pasta
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the chicken, butter, sliced onions, sliced bell pepper, diced jalapeño, garlic powder, steak seasoning, salt, and black pepper.
1 tbsp. (15 ml) olive oil, 2 lbs. (900 g) boneless, skinless chicken breast, 1 tbsp. (14 g) butter, 1 small yellow onion, 1 medium green bell pepper, 1 small jalapeño, 1 tbsp. (9 g) garlic powder, 1 tbsp. (9 g) steak seasoning, 1 tsp. (6 g) table salt, 1 tsp. (2 g) black pepper
Cook for 8–10 minutes, stirring occasionally, until the chicken is golden and cooked through.
Pour in the heavy whipping cream and Worcestershire sauce. Bring to a simmer.
2 cups (480 ml) heavy whipping cream, 1 tsp. (5 ml) Worcestershire sauce
Stir in the Parmesan cheese and cook for 2–3 minutes, until the sauce begins to thicken slightly.
1 cup (90 g) Parmesan cheese
Add the provolone cheese slices on top.
7 slices provolone cheese
If your skillet is oven-safe, place it under the broiler until the cheese has melted completely.
Serve hot. Garnish with extra Parmesan or chopped parsley, if using.
chopped fresh parsley

Notes

Use an oven-safe skillet if you plan to broil the cheese topping.
Jalapeño is optional—use more or less depending on your heat preference.
Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of milk or broth.
You can freeze leftovers, but the texture of the sauce may change. Reheat slowly and stir in liquid to refresh.

For optimal outcomes when making this chicken Philly cheesesteak pasta, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition