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This Applebee's three cheese chicken penne copycat recipe delivers the restaurant's signature dish right in your home kitchen. The secret lies in perfectly al dente penne paired with tender chicken breast, all blanketed in a triple-melting cheese sauce that creates that iconic golden crust.
After years of perfecting the technique, I've cracked the code to replicate that restaurant-quality texture and flavor without the markup.
The foundation starts with properly cooked chicken and penne—neither overcooked nor underdone. The three-cheese blend of mozzarella, parmesan, and cheddar creates that signature creamy yet slightly crispy sauce that clings perfectly to every noodle.
What sets this apart is the baking step, where the cheese transforms into that irresistible golden crust that makes this dish so irresistible.
By following this method, you'll achieve restaurant-quality results with a dish that's rich, satisfying, and perfect for feeding a crowd. The sauce should be thick enough to coat the noodles but still silky smooth, creating that perfect balance between creamy and slightly crispy.
This copycat version delivers all the comfort and indulgence of the original without the restaurant price tag.
Serve with a sprinkle of parsley and fresh breadcrumbs for that final restaurant touch. The combination of tender chicken, perfectly cooked penne, and that triple-cheese sauce creates a dish that's impossible to resist. Let's get cooking and bring Applebee's to your dinner table!
Ingredients for applebee's three cheese chicken penne copycat
Six ingredients create the perfect al dente penne foundation for this restaurant-quality triple-cheese masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 1 ½ lb | Dry, medium or large size |
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Pounded to even thickness |
| Shredded Mozzarella Cheese 🧀 | 8 oz | Part-skim or whole milk |
| Shredded Sharp Cheddar Cheese 🧀 | 8 oz | Freshly shredded preferred |
| Freshly Grated Parmesan Cheese 🧀 | ½ cup | From a block, not pre-grated |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for baking |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce base |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Dried Parsley 🌿 | 1 tbsp | For garnish, or fresh |
| Italian Seasoned Breadcrumbs 🍞 | ½ cup | Panko or fresh breadcrumbs |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Divided for cooking |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
The cheese selection is non-negotiable for that signature crust. Whole milk mozzarella melts more smoothly than part-skim, creating the ideal creamy texture. Freshly grated Parmesan from a block adds depth—pre-grated contains anti-caking agents that alter the sauce. For the cheddar, sharp varieties like Cabot or Tillamook deliver that signature tang. Stock up on these at Whole Foods or Wegmans, where they maintain proper storage temperatures. The breadcrumbs should be Italian-seasoned panko for that extra crunch, available at Trader Joe's or Kroger in the baking aisle.
No heavy cream on hand? Full-fat coconut milk works in a pinch, though the flavor will differ slightly. Substituting sharp cheddar? Monterey Jack is milder but still melts beautifully. Fresh parsley unavailable? Dried Italian seasoning at half the amount provides similar earthy notes. For the chicken, thighs instead of breasts yield more tender results when baked. The pasta must be al dente—test by tasting a piece; it should have a slight bite. For the sauce base, garlic-infused olive oil from Bulldog or California Olive Ranch adds extra flavor without extra effort.
Store pre-shredded cheeses in airtight containers with parchment paper between layers to prevent clumping. The breadcrumbs keep for 2 weeks in the pantry, while fresh parsley lasts 5 days wrapped in damp paper towels. This dish reheats beautifully—cover with foil and warm in a 350°F oven for 15 minutes. For meal prep, assemble the dish without baking, refrigerate, then bake straight from cold for 25-30 minutes. Leftovers maintain their texture for 3 days when properly stored.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this trick—just toss the chicken and penne in the same pot, simmer until the cheese melts into a glossy blanket, and boom. No extra dishes, no stress, and that creamy sauce clings to every strand of pasta like it’s been hugging it all day.
- Cheese Love Bomb: Sharp cheddar, mozzarella, and parmesan—this trio is like a flavor explosion in your mouth. The cheddar adds a little kick, the mozzarella brings the melt, and the parmesan? That’s the secret weapon that makes it taste like you slaved over it for hours.
- Weeknight Hero: Between us, this is my go-to when I need something hearty but still feels special. Toss it together for a busy Tuesday, double it for a dinner party, or pack it for lunch—it’s the kind of dish that works everywhere, and no one will guess it’s copycat.
- Budget Win: Chicken breast and pasta stretch far, and the cheese doesn’t need to be fancy. Honestly, I’ve made this with store-brand shreds, and it still delivers that same rich, satisfying bite. Plus, leftovers reheat like a dream—no dry pasta here.
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Master the restaurant's signature technique for a triple-melting cheese crust over perfectly al dente pasta.
Prepare the Chicken and Pasta
Begin by pounding the 2 lb boneless, skinless chicken breast between two sheets of plastic wrap to an even ½-inch thickness. This ensures even cooking and prevents dryness. Season both sides generously with ½ teaspoon of the 1.5 teaspoons diamond crystal kosher salt and ½ teaspoon of the 1 teaspoon ground black pepper. Set aside while you prepare the pasta.
Cook the 1.5 lb penne pasta in a large pot of boiling, well-salted water (using the remaining 1 teaspoon diamond crystal kosher salt) until 1 minute before al dente (about 10-12 minutes). Reserve 1 cup of pasta water before draining, then return the pasta to the pot and cover to keep warm. The slight undercooking allows the pasta to finish cooking in the oven with the cheese sauce.
Create the Cheese Sauce Base
In a large skillet, melt 0.5 cup unsalted butter over medium heat. Add the 1 whole yellow onion, diced, and cook for 5 minutes until softened but not browned. Add the 4 cloves garlic cloves, minced, and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Stir in 0.25 cup all-purpose flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in 1 cup heavy cream and 1 cup chicken broth, stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly. Remove from heat and stir in 8 oz shredded mozzarella cheese and 8 oz shredded sharp cheddar cheese until fully melted and smooth. The sauce should be rich and velvety, with no graininess.
Assemble and Bake the Cheese Crust
Preheat your oven to 375°F. In a large oven-safe skillet or baking dish, combine the cooked pasta, seasoned chicken, and cheese sauce. Mix gently but thoroughly to coat every strand of pasta and each piece of chicken with the sauce. The mixture should look like a thick, cheesy pasta casserole.
Sprinkle 0.5 cup freshly grated parmesan cheese and 0.5 cup italian seasoned breadcrumbs evenly over the top. Press down gently with a spatula to create a crispy, golden crust. Bake for 15-20 minutes until the top is deep golden brown and the cheese has fully melted into a bubbly, stretchy layer. The edges should be crispy, while the center remains creamy and warm.
Finish and Serve with Fresh Herbs
Remove from the oven and let rest for 5 minutes to allow the cheese to set slightly. This resting period prevents a runny sauce when serving. Sprinkle 1 tablespoon dried parsley evenly over the top for a pop of color and freshness. The dish should have a triple-melting cheese crust on top, with al dente pasta and tender chicken beneath.
Serve immediately, cutting into generous portions to showcase the crispy cheese crust and creamy sauce. Each bite should deliver a perfect balance of textures—crispy top, creamy sauce, and tender chicken—just like the restaurant version. For extra richness, drizzle with additional melted butter before serving.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- SEAR CHICKEN IN BATCHES: That big pan won’t brown chicken evenly if you crowd it—trust me, I’ve seen the sad, steamed-looking results. Work in two batches over medium-high heat, giving each piece 3-4 minutes per side until golden. The crust is what holds the cheese sauce together, and skipping this step makes the whole dish taste bland.
- GRATE YOUR OWN CHEESE: Pre-shredded cheese has anti-caking agents that turn to gloop when melted. Grab a box of block cheddar and mozzarella, grate it fresh, and pat it dry with a paper towel to remove excess moisture. The sauce will be creamier, and the cheese won’t clump into a sad, watery mess.
- SAUCE IT LOW AND SLOW: The moment you toss in the chicken and cheese, drop the heat to medium-low. High heat turns the sauce into a gluey, stringy disaster—like the time I rushed it and ended up with a cheese-encrusted pasta clump. Let it bubble gently for 5-7 minutes, stirring occasionally, until everything’s fully coated.
- REST THE CHICKEN BEFORE SHREDDING: Pull the chicken off the heat and let it sit under foil for 5 minutes—yes, even if you’re eager to shred it. This keeps it from turning into dry, crumbly bits when you cut into it. I used to skip this and wondered why my chicken fell apart like overcooked pasta.
Perfect pairings for this dish
Classic Wine Pairings
A bold Chianti Classico from Tuscany is my go-to pairing for this rich dish—its bright acidity and cherry notes cut through the creamy cheese sauce beautifully. Look for a Sangiovese-based wine with 13-14% alcohol to complement the dish's heartiness without overpowering it.
A 2018 Badia a Coltibuono Chianti Classico from Whole Foods delivers that perfect balance. 🍷
Craft Beer Complements
For beer lovers, a Belgian-style witbier like Hoegaarden adds a refreshing citrus contrast to the dish's richness. The coriander and orange peel notes in this 5% ABV> beer create a delightful palate cleanser between bites.
Alternatively, a honey brown ale from New Belgium Brewing (like Fat Tire) enhances the caramelized notes in the cheese sauce. 🍺
Light Side Dishes
A simple arugula salad> with lemon vinaigrette provides the perfect crisp, peppery contrast to the creamy pasta. Toss 4 cups baby arugula> with 2 tbsp extra-virgin olive oil> and 1 tbsp fresh lemon juice>, then top with ¼ cup shaved Parmesan.
The acidity brightens the dish and prevents palate fatigue. 🥗
Breadsticks for Dipping
No Applebee's meal is complete without breadsticks! Whip up a batch of garlic butter breadsticks> using 1 tube refrigerated pizza dough> and 3 tbsp softened butter> mixed with 1 tsp garlic powder> and ½ tsp Italian seasoning.
Bake at 375°F for 12-15 minutes> until golden. Serve warm with extra marinara sauce for dipping. 🍞
Dessert Pairings
Balance the richness with a light lemon sorbet> or vanilla bean ice cream>. The tart citrus cuts through the cheese, while the creamy vanilla complements the dish's richness. For a restaurant-style finish, serve with chocolate-covered strawberries>—the sweet-tart contrast is pure indulgence. 🍓
Non-Alcoholic Options
For those skipping alcohol, a sparkling apple cider> with a cinnamon stick adds festive bubbles and warm spices that enhance the dish's savory notes. Alternatively, a ginger beer**> like Bundaberg provides a zesty kick that cleanses the palate between bites. Both options elevate the meal without alcohol. 🍎
Nutrition facts
Frequently asked questions
Why does the cheese sauce need to be thick but still creamy?
The perfect sauce consistency creates that signature restaurant texture—thick enough to cling to every noodle and chicken piece, yet silky smooth for that luxurious mouthfeel. The triple-cheese blend (mozzarella, cheddar, and parmesan) melts differently, so you need to whisk constantly when adding cheese to prevent graininess. If it's too thin, the crust won't form properly when baked.
Can I use chicken thighs instead of breasts?
Chicken thighs actually work better—they stay juicier and more tender during baking. Just reduce the baking time by 3-5 minutes since thighs cook faster than breasts. Pound them to ½-inch thickness for even cooking, and season generously with salt and pepper to compensate for their higher fat content.
What if my cheese sauce gets too thick?
Add 1-2 tablespoons of reserved pasta water while whisking to loosen the sauce. The pasta water contains starch that helps emulsify the cheese mixture. If it's still too thick after baking, warm it gently with a splash of milk or chicken broth. Never overmix once the cheese is added, or you'll create a gluey texture.
How do I get the perfect golden cheese crust?
Start with a hot oven (375°F) and use freshly grated parmesan mixed with breadcrumbs for the topping. Press down firmly with a spatula to create direct contact with the sauce. Bake until the edges are crispy and the center is just bubbly—not too dark, or it'll burn. A 5-minute rest after baking helps the cheese set properly before serving.
Can I make this ahead of time?
Yes! Assemble the dish (pasta, chicken, and sauce) in a baking dish, cover tightly with foil, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5-10 extra minutes to the cooking time. For freezing, bake first, then cool completely before storing in airtight containers for up to 2 months. Reheat covered with foil at 350°F for 15 minutes.