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This Applebee's 3 Cheese Chicken Penne copycat recipe delivers the restaurant's signature creamy, cheesy sauce and tender chicken at home. The secret lies in a triple cheese crust that stays crispy even after baking, recreating that perfect texture you know and love.
I've tested countless variations to perfect the balance of cheeses and the ideal cooking times for al dente pasta and juicy chicken.
The recipe begins with seasoned chicken breasts that cook just until tender, ensuring they stay moist while absorbing the rich cheese sauce. Meanwhile, penne pasta boils to perfect doneness, ready to soak up every bit of that velvety sauce.
The real magic happens when three types of cheese melt together into a luscious, golden-brown crust that's both crispy on top and creamy underneath.
What you'll end up with is a restaurant-quality dish that's just as satisfying as the original—creamy, cheesy, and packed with flavor in every bite. The sauce clings perfectly to the pasta and chicken, creating a cohesive, comforting meal that's ideal for family dinners or special occasions.
This copycat version is easier to make than you might think, with straightforward steps that deliver professional results.
The best part? You can customize it with your favorite add-ins like mushrooms, spinach, or extra herbs without sacrificing that signature Applebee's taste. Let's get started on recreating this crowd-pleasing classic in your own kitchen.
Ingredients for applebee's 3 cheese chicken penne copycat
These 15 ingredients transform into Applebee's signature triple-cheese chicken penne—creamy sauce, crispy crust, and juicy chicken in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Penne Pasta 🍝 | 12 oz | Dry, medium or ridged |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed slightly |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk |
| Shredded Parmesan Cheese 🧀 | 1 cup | Freshly grated preferred |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp or medium cheddar |
| All-Purpose Flour 🌾 | ½ cup | For thickening sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Butter 🧈 | 4 tbsp | Unsalted, cubed |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Dried Oregano 🍃 | 1 tsp | Or 1 tbsp fresh |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
The cheeses are the stars here—Parmigiano-Reggiano for that nutty depth, mozzarella for meltiness, and cheddar for that signature sharpness. Whole milk mozzarella melts best, but part-skim works in a pinch (just add a splash of milk to help it blend). For the Parmesan, grate it yourself—pre-shredded gets clumpy. The chicken breasts? Buy equal-sized ones or pound them to even thickness so they cook uniformly. I grab mine from Costco when I'm doing a big batch, but the regular supermarket stuff works fine for this recipe.
No heavy cream? Half-and-half or whole milk will work, but you might need an extra splash to get that same velvety texture. Short on mozzarella? Provolone or fontina are great swaps—they melt beautifully too. The flour is just for thickening, so any all-purpose will do, but King Arthur or Bob's Red Mill are my go-tos. For the garlic, fresh is non-negotiable—jarred minced has a weird aftertaste. The butter? European-style if you can find it—it has more flavor. And if you're adding mushrooms or spinach, toss them in with the onions so they soften up nicely in the sauce.
This dish tastes even better the next day—leftovers reheat beautifully. Store in an airtight container for up to 4 days in the fridge. For freezing, portion into single servings and it keeps for 3 months. Pro tip: Spritz the top with cooking spray before baking to help that cheese crust get extra crispy. And if you're making it ahead, assemble everything but skip the final bake—just pop it in the oven when guests arrive for that restaurant-fresh finish.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe when I’m too tired to dirty extra dishes. The chicken cooks right in the creamy sauce, and the penne absorbs that rich, cheesy goodness—no strainer, no fuss.
- Cheese Pull Factor: That moment when you stir and the mozzarella stretches into golden strands? Yes. The blend of heavy cream and milk keeps it velvety, but the cheese melts just enough to cling to every forkful.
- Leftover Magic: Between us, this dish tastes even better the next day. The pasta soaks up the sauce perfectly, and the chicken stays tender—ideal for quick lunches or freezing for those nights when takeout sounds better than cooking.
- Budget Date Night: No fancy ingredients, just solid pantry staples. A few chicken breasts, some pasta, and a block of cheese stretch far, making it my go-to when I want restaurant-quality without the splurge.
Step-by-step instructions for Applebee's 3 cheese chicken penne copycat
Here's how to nail that iconic triple-cheese crust and creamy sauce at home.
Pound and Season the Chicken
Place the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to an even ½-inch thickness. This ensures even cooking and prevents dryness in the center. Season both sides generously with 1 teaspoon salt and ¼ teaspoon ground black pepper—don't skimp on the seasoning, as it'll be sealed under that cheese crust.
Dredge each piece lightly in the ½ cup all-purpose flour, shaking off any excess. The flour creates a golden crust and helps thicken the sauce later. Let the floured chicken sit for 5 minutes while you prep the rest of your ingredients. This brief resting time helps the flour adhere better to the meat.
Cook the Chicken Until Golden
Heat 2 tablespoons butter in a large skillet over medium-high heat until the butter foams but doesn't brown. Add the floured chicken and cook for 3-4 minutes per side until golden brown and cooked through to 165°F internally. The chicken should release easily from the pan when ready to flip—don't rush this step or you'll end up with dry meat.
Transfer the cooked chicken to a plate and tent loosely with foil to keep warm. Leave the rendered butter in the pan—it's packed with flavor that'll form the base of your creamy sauce. If the pan looks too dry, add 1 tablespoon chicken broth to deglaze and scrape up any browned bits from the bottom.
Build the Triple-Cheese Sauce
In the same skillet, add 2 tablespoons butter and the 1 whole yellow onion diced into ¼-inch pieces. Cook over medium heat for 5-6 minutes until the onion becomes translucent and slightly caramelized. Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant—this prevents the garlic from burning.
Pour in the ½ cup chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced. Stir in the ½ cup whole milk and 1 cup heavy cream, then add the 1 teaspoon dried oregano and remaining ½ teaspoon salt. Bring to a gentle simmer and let it thicken slightly for 3-4 minutes—the sauce should coat the back of a spoon.
Create the Crunchy Cheese Crust
While the sauce simmers, cook the 12 oz penne pasta in salted boiling water until 1 minute shy of package directions for al dente. Reserve ½ cup pasta water before draining. Toss the drained pasta with the cooked chicken in a large bowl.
In a separate bowl, combine the 2 cups shredded mozzarella cheese, 1 cup shredded cheddar cheese, and 1 cup shredded parmesan cheese. Sprinkle half of this cheese mixture over the pasta and chicken, tossing gently to coat. Transfer everything to a 9x13-inch baking dish, spreading it into an even layer. Top with the remaining cheese mixture, pressing down lightly to help it adhere.
Bake to Crispy Perfection
Preheat your oven to 375°F. Pour the creamy sauce over the top of the pasta, spreading it evenly with a spatula. Bake uncovered for 15-18 minutes until the cheese is deep golden brown and bubbly, and the edges are crispy. If the top browns too quickly, tent loosely with foil for the last few minutes.
Let the dish rest for 5 minutes before serving—this allows the cheese to set slightly and makes it easier to plate. The crust should stay crispy while the pasta underneath remains perfectly al dente. Garnish with extra black pepper if desired, and serve immediately with a side of garlic bread to soak up every last bit of that creamy sauce.
Pro Tips For Making Applebee'S 3 Cheese Chicken Penne Copycat
- SEAR CHICKEN UNTIL GOLDEN: The creamy sauce needs something to cling to, so don’t just cook the chicken breasts until they’re done—crank the heat high and sear them 2-3 minutes per side until they’re deep golden brown. I used to stop at 165°F and wonder why the sauce tasted one-dimensional. That crust makes all the difference when it absorbs the cheese sauce later.
- SALT THE PASTA WATER LIKE THE OCEAN: Skip the "lightly salted" approach—this dish relies on bold flavor, so add a full tablespoon of salt to the pasta water. The penne should taste like the sea when you bite into it, even after draining. I learned this the hard way after making a batch where the sauce felt flat compared to the restaurant version.
- STIR THE CHEESE SAUCE CONSTANTLY: Once you mix the heavy cream, milk, and shredded mozzarella into the pan, stop stirring and you’re asking for lumps—or worse, a sauce that separates. Keep it on low heat and stir vigorously for at least 5 minutes until it’s silky smooth. I was skeptical until I tried it—now I never skip this step.
- USE HALF-AND-HALF INSTEAD OF MILK: The original recipe calls for whole milk, but heavy cream and milk can sometimes make the sauce too rich or separate. Swap the milk for half-and-half (equal parts heavy cream and milk) for a creamier, more stable texture. It’s a small tweak that actually changes the outcome—trust me, your dish will thank you.
Creative variations of this dish
Spicy Southwest Twist
Transform this classic into a Southwest-inspired version by adding 1 tbsp chipotle powder and ½ tsp cumin to the sauce, plus ½ cup diced jalapeños and ½ cup corn kernels to the pasta.
Swap 1 cup of the mozzarella for pepper jack cheese—it adds a tangy kick that balances the heat. For extra flair, top with ¼ cup crumbled cotija cheese and 2 tbsp chopped cilantro before baking. Serve with a side of avocado crema for dipping! 🌶️
Creamy Mushroom Upgrade
For a luxurious twist, sauté 8 oz sliced mushrooms with the onions until golden, then add them to the sauce. Stir in 2 tbsp white wine (or extra broth) to deglaze and deepen the flavor.
Replace ½ cup of the cheddar with gruyère—its nutty richness pairs perfectly with mushrooms. Finish with 2 tbsp fresh thyme leaves for an earthy aroma. This version feels like a gourmet restaurant dish! 🍄
Buffalo Chicken Surprise
Turn this into a spicy buffalo chicken dish by tossing the cooked chicken in ½ cup buffalo sauce before assembling. Use blue cheese crumbles instead of parmesan for the topping, and swap ½ cup of the mozzarella for gorgonzola—it adds a tangy bite.
Serve with a side of ranch or blue cheese dressing for dipping. The heat from the buffalo sauce cuts through the richness beautifully. 🔥
Vegetarian Version
Skip the chicken entirely and use 12 oz chickpeas (roasted with olive oil, salt, and smoked paprika) or 12 oz plant-based chicken strips (like Gardein or Beyond Meat). Boost the sauce with 1 tbsp nutritional yeast for a cheesy, umami depth.
Add 1 cup sautéed spinach or kale to the pasta for extra greens. This version keeps all the creamy, cheesy goodness without the meat. 🌱
Extra Crispy Crust Hack
For a crispier-than-ever cheese crust, mix 2 tbsp cornstarch into the cheese blend before topping the pasta. Spritz the cheese with cooking spray before baking, and broil for 1-2 minutes at the end for extra browning.
Another pro tip: Use a lightly oiled baking dish (like a ceramic or dark-colored one) to help the cheese brown faster and more evenly. 💫
Kid-Friendly Fun Twist
Make this dish kid-approved by hiding veggies in the sauce—blend ½ cup steamed cauliflower into the cheese mixture for creaminess without changing the flavor. Let kids customize their own bowls with toppings like diced ham, extra shredded cheese, or a sprinkle of hot honey.
Serve with buttered breadsticks** for dipping—it’s like a mini build-your-own pizza bar! 🍝
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken thighs instead of breasts?
Chicken thighs work beautifully and stay juicier than breasts. Use 1.5 lb boneless, skinless thighs and adjust cooking time to 5-6 minutes per side until they reach 165°F. The extra fat in thighs adds richness to the sauce, making it even more flavorful. Just trim any visible fat first for cleaner results.
How do I prevent the cheese crust from getting soggy?
For a crispy crust that stays firm, bake the dish at 375°F for 15-18 minutes uncovered. If the top browns too fast, tent with foil for the last 5 minutes. Another trick: Spritz the cheese with cooking spray before baking or mix 2 tbsp cornstarch into the cheese blend. Let the dish rest 5 minutes after baking to help the cheese set properly.
Can I make this recipe ahead of time?
Yes! Assemble the dish completely (including sauce) but skip the final bake. Cover and refrigerate for up to 24 hours. When ready to serve, bake at 375°F for 20-25 minutes (covered with foil for the first 15 minutes to prevent over-browning). For freezing, assemble and bake, then cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat in the oven at 350°F for 20 minutes.
What's the best way to reheat leftovers?
Reheat leftovers in the oven for the best texture: Cover with foil and bake at 350°F for 15-20 minutes until warmed through. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. The cheese may lose some crispiness when reheated, so it's best enjoyed fresh or with a quick oven finish.
Can I substitute any of the cheeses?
For the mozzarella, try provolone or fontina for extra meltiness. Replace half the cheddar with gruyère or sharp white cheddar for deeper flavor. For the Parmesan, Pecorino Romano works well too. Just ensure you're using 2 cups total of shredded cheese. The key is balancing meltiness (mozzarella), sharpness (cheddar), and nutty depth (Parmesan).