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This Applebee's Three Cheese Chicken Penne copycat recipe delivers the restaurant's signature creamy, cheesy perfection at home. The secret lies in a rich three-cheese sauce—mozzarella, Parmesan, and cheddar—that blankets al dente penne and tender chicken.
After years of perfecting this dish, I've cracked the code for that iconic cheesy crust without the heavy, greasy feel. What sets this recipe apart is the technique: cooking the chicken separately ensures it stays juicy, while the pasta's al dente texture provides the perfect foundation for the sauce.
The sauce itself is a velvety blend of cream, cheese, and a touch of garlic that creates that familiar restaurant flavor. Every bite delivers that satisfying mix of creamy sauce, tender chicken, and perfectly cooked pasta.
The result is a dish that's restaurant-quality but made with simple techniques you can master at home. The sauce coats each noodle and chicken piece perfectly, creating that signature cheesy crust while keeping the pasta al dente. This is comfort food at its finest—rich, satisfying, and impossible to resist.
Whether you're feeding a family or craving a cheesy dinner for one, this recipe delivers the same flavors you love from Applebee's. The best part? You control the ingredients, so you can make it even healthier without sacrificing taste. Let's get cooking!
Ingredients for applebee's three cheese chicken penne copycat
Here's everything you need to recreate that iconic cheesy, creamy Applebee's flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Dry, al dente preferred |
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Shredded Mozzarella Cheese 🧀 | 8 oz | Part-skim or whole milk |
| Shredded Cheddar Cheese 🧀 | 4 oz | Sharp variety preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Butter 🧈 | 2 tbsp | Unsalted, for cooking pasta |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Oregano 🍃 | ½ tsp | Italian blend preferred |
| Olive Oil 🫒 | 1 tbsp | For cooking chicken |
The cheese trio is non-negotiable. Whole milk mozzarella (not part-skim) melts smoother and gives that signature stretch. Sharp cheddar adds depth, while freshly grated Parmesan brings umami. I grab mine from Whole Foods or Trader Joe's—their pre-shredded mozzarella is actually decent, but I always buy a block of cheddar to grate myself. For the chicken, boneless, skinless breasts stay juicy when cooked separately. Penne should be al dente—that's the foundation for the sauce to cling perfectly.
No heavy cream? Half-and-half with a splash of whole milk works in a pinch. Short on sharp cheddar? Monterey Jack at double the amount gets you close. The garlic can be roasted (microwave 30 seconds with a splash of water) for mellow sweetness instead of sharp. For the sauce, Diamond Crystal kosher salt dissolves better than table salt. Want to lighten it up? Swap half the heavy cream for low-fat milk—you won't taste the difference. The oregano? Italian blend has that earthy note that restaurant version has.
Chicken stays juicy for 3 days in the fridge—portion it into containers so you can reheat just what you need. The sauce reheats beautifully—just add a splash of milk if it thickens too much. Freezes for 3 months if you make a double batch. Penne goes limp fast when reheated, so cook it fresh or keep it separate until serving. Pro tip: Toast the pasta in butter for 30 seconds before adding sauce—it soaks up the cheesy goodness like crazy.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything in one pot, stir, and walk away. No fancy techniques, no extra dishes, and that creamy cheese sauce melts right into the chicken and penne like it was meant to be there.
- Creamy Cheese Obsession: That blend of mozzarella and cheddar? It’s cheesy perfection—smooth, gooey, and just salty enough to make you want seconds. The heavy cream keeps it rich without being heavy, and honestly? It’s the kind of dish that makes you forget you’re eating "healthy."
- Lunchbox Hero: Between us, this is my go-to for meal prep. The leftovers reheat like a dream—no soggy pasta, no dry chicken—just that same creamy, cheesy goodness. Pack it for work, or save it for lazy nights when you don’t want to cook.
- Budget-Friendly Feast: Chicken breasts and penne are cheap staples, and a block of shredded cheese goes a long way. I’ve fed four people for under $15, and they’ve never complained. Not the fanciest, but it’s solid, filling, and always a hit.
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Here's the method that delivers that signature restaurant crust and creamy sauce at home.
Cook the Chicken Until Tender
Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1.5 lb boneless, skinless chicken breast cut into bite-sized pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides and reaches an internal temperature of 165°F. The pieces should be fully cooked through but still tender.
I like to work in batches if needed to avoid overcrowding the pan—this ensures the chicken gets properly browned rather than steamed. Remove the chicken and set it aside on a plate. You'll want to keep it warm until you're ready to combine everything, so I cover it loosely with foil while you finish the sauce.
Create the Cheesy Crust Mixture
In the same skillet (no need to clean it—the browned bits add flavor), reduce the heat to medium and add the 2 tablespoons butter. Melt it completely, then sprinkle in the 1 tablespoon all-purpose flour and stir vigorously for 1-2 minutes until the mixture forms a smooth, golden roux. This forms the base for our creamy sauce.
Next, whisk in the 1 cup heavy cream and bring to a gentle simmer. Add the 3 cloves minced garlic, 0.5 teaspoon dried oregano, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Let this mixture simmer for 3-4 minutes until it thickens slightly—you're aiming for a consistency that coats the back of a spoon but isn't gluey.
Prepare the Pasta and Combine Everything
While the sauce simmers, cook the 12 oz penne pasta in a large pot of boiling salted water (it should taste like the sea) until al dente—about 1 minute less than the package instructions. Reserve 1 cup of the pasta water before draining, then return the drained pasta to the pot.
Pour the creamy sauce over the pasta and stir to combine. Add 8 oz shredded mozzarella cheese, 4 oz shredded cheddar cheese, and 0.5 cup parmesan cheese, stirring constantly until the cheeses melt completely and create that signature creamy, cheesy sauce. If the mixture seems too thick, add pasta water 1 tablespoon at a time until it reaches your desired consistency—it should coat the pasta beautifully without being soupy.
Form the Perfect Cheesy Crust
Transfer the pasta mixture to a 9x13-inch baking dish and spread it evenly. Sprinkle the remaining 0.5 cup parmesan cheese evenly over the top, then use a fork to create a crisscross pattern in the sauce—this helps the crust form beautifully. Return the chicken pieces to the baking dish and press them gently into the pasta.
Bake uncovered at 375°F for 20-25 minutes until the top is golden brown and bubbly, and the cheese has formed a crispy crust. The edges should pull away slightly from the baking dish when you gently shake it—this is your signal that the crust is ready.
Rest and Serve Immediately
Remove the baking dish from the oven and let it rest for 5 minutes before serving. This brief resting period allows the cheeses to set slightly and makes serving easier. The dish should be hot and bubbly, with that perfect golden crust on top and creamy, cheesy goodness underneath.
Serve immediately with a side of garlic bread or a simple green salad. The flavors are best enjoyed right away while the crust is still crispy and the pasta is hot. Each bite delivers that perfect combination of tender chicken, al dente penne, and that signature three-cheese sauce with its signature crust—just like the restaurant version!
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- SEAR CHICKEN UNTIL 165°F: The chicken’s job is to stay juicy, not turn to rubber. Start it in a cold skillet, then crank the heat to medium-high and cook until it hits 165°F internally—way before it looks "done." Overcooking here means dry bites, and no one wants that in a creamy cheese dish. A meat thermometer is your best friend; trust it over guesswork.
- MELT CHEESE LOW AND SLOW: Dumping shredded cheese into simmering cream? That’s a recipe for clumps. Instead, stir in the mozzarella and cheddar off the heat or on the lowest possible setting, letting the residual warmth melt them smoothly. I learned this the hard way—lumpy cheese ruins the whole vibe.
- USE HALF-AND-HALF INSTEAD: Heavy cream makes the sauce rich, but it can feel heavy. Swap in a 50/50 mix of heavy cream and whole milk (or even half-and-half) for a lighter texture that still clings to the pasta. The cheese will still melt perfectly, and the sauce won’t weigh you down.
- SALT THE PASTA WATER LIKE THE SEA: The penne needs flavor from the start, not just from the cheese sauce. Toss in 2 tablespoons of salt per 4 quarts of water—yes, even if your pasta is "salted." This ensures every bite carries that savory depth, not just the top layer. Under-salted pasta water is a silent killer of restaurant-quality dishes.
Troubleshooting this dish
Sauce Too Thin?
If your sauce ends up too thin after adding cheese, don't panic—this is an easy fix. Simmer the sauce uncovered on medium-low heat for 3-5 minutes to evaporate excess liquid. For an instant fix, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water until thickened.
I've also found that adding 1 extra tablespoon of flour to the roux at the start helps prevent this issue entirely. 💡
Cheese Not Melting?
Pre-shredded cheese often contains anti-caking agents that prevent proper melting. For the creamiest results, grate your own mozzarella and cheddar using a box grater or food processor. If using pre-shredded, microwave it for 30 seconds first to break down those agents.
For stubborn clumps, strain the melted cheese through a fine-mesh sieve before adding it back to the sauce. 🧀
Pasta Too Dry?
This happens when the sauce can't properly coat the pasta. Always cook your penne al dente and reserve 1 cup pasta water—this starchy water is liquid gold for adjusting sauce consistency.
If your pasta seems dry after mixing, add 2-3 tablespoons of reserved water at a time until the sauce clings beautifully. I also recommend toasting the pasta in butter for 30 seconds before adding sauce—it absorbs flavors like crazy. 🍝
Chicken Too Dry?
Overcooking chicken is the #1 reason it turns out dry. Use a meat thermometer to check for 165°F internal temperature—don't rely on visual cues alone. For extra juiciness, pound the chicken pieces to ¼-inch thickness before cooking.
I also recommend brining the chicken for 30 minutes in ¼ cup salt dissolved in 4 cups water before cooking. This keeps it tender and flavorful. 🍗
Crust Not Forming?
The golden crust comes from proper cheese distribution and baking technique.
Sauce Too Thick?
If your sauce becomes too thick after adding cheese, thin it with pasta water or warm milk—never cold liquids, as they can cause the sauce to break. Start with 1 tablespoon at a time and whisk vigorously. For a smoother texture, strain the sauce through a fine-mesh sieve after melting the cheese. I've also found that keeping the sauce at a gentle simmer (not a rolling boil) helps maintain the perfect consistency. 🥛
Nutrition facts
Frequently asked questions
Can I make this recipe without heavy cream?
Yes! For a lighter version, substitute the 1 cup heavy cream with ½ cup half-and-half plus ½ cup whole milk. The texture will still be rich and creamy, though slightly less decadent. If you're avoiding dairy entirely, use 1 cup unsweetened coconut milk for a neutral flavor profile that mimics creaminess.
What's the secret to getting that perfect cheesy crust?
The crust forms through two key techniques: even cheese distribution and proper baking time. Spread the sauce evenly in the baking dish, sprinkle ½ cup parmesan in a crisscross pattern, and bake until the edges pull away slightly when shaken. For extra crispiness, broil for 1-2 minutes at the end (watch closely!).
Can I use chicken thighs instead of breasts?
Chicken thighs add extra richness and stay juicier. Cook them for 6-7 minutes until golden and 165°F internal temp. Since thighs are darker meat, you might want to reduce the baking time by 2-3 minutes to prevent overcooking. The flavor will be even more satisfying with that extra fat content.
How can I make this dish ahead of time?
Prepare the sauce and cook the chicken separately, then refrigerate both components in airtight containers for up to 3 days. Reheat the sauce gently on the stove, then combine with freshly cooked pasta and chicken. For the crust, assemble and bake fresh—it won't develop properly if reheated. The flavors actually improve when made ahead!
What's the best way to reheat leftovers?
Reheat in a skillet over medium-low heat with a splash of milk or pasta water to restore creaminess. Cover to prevent drying out. For crispy crust leftovers, broil for 1-2 minutes at the end. Never microwave—it makes the pasta mushy and the sauce watery. The dish tastes best fresh, but reheating properly keeps it delicious!