Main Courses
This Applebee's 3 Cheese Chicken Penne copycat recipe delivers the same restaurant-quality comfort you crave at home. The secret lies in perfectly seared chicken, al dente penne, and a rich triple-cheese sauce that melts into a velvety blanket over every bite.
After years of testing, I've perfected the technique for that signature creamy, cheesy texture that makes this dish irresistible.
The foundation starts with golden-brown chicken cooked to 165°F internal temperature, then tossed in a flavorful blend of garlic, herbs, and a touch of lemon. Meanwhile, the penne cooks to al dente perfection—just the right balance of firmness and tenderness.
What sets this apart is the three-cheese sauce that combines sharp cheddar, creamy parmesan, and rich mozzarella, simmered until silky smooth.
What you'll end up with is a dish that looks and tastes exactly like the restaurant version—creamy, cheesy, and packed with tender chicken over perfectly cooked pasta. The sauce clings to every noodle, creating that signature smothered effect that makes this dish a crowd-pleaser.
The best part? It's easier to make at home than you think.
This recipe serves 4 hungry people and comes together in under 45 minutes, making it perfect for weeknight dinners or when you're craving that familiar Applebee's comfort. The key is patience—letting the sauce develop its depth and the chicken reach the perfect tenderness. Let's get cooking!
Ingredients for applebee's 3 cheese chicken penne copycat
These 15 ingredients transform into restaurant-style comfort food at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Penne Pasta 🍝 | 12 oz | Dry, al dente cooked |
| Sharp White Cheddar Cheese 🧀 | 1 cup | Shredded, block preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, block |
| Mozzarella Cheese 🧀 | 1 cup | Fresh, low-moisture |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Yellow Onion 🧅 | 1 whole | Diced, sweet variety |
| Butter 🧈 | 3 tbsp | Unsalted, for searing |
| All-Purpose Flour 🌾 | 2 tbsp | For sauce thickening |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Dried Italian Seasoning 🌿 | 1 tsp | Or 1 tbsp fresh basil |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Kosher Salt 🧂 | 1 ½ tsp | For seasoning and pasta water |
The chicken is where this dish shines—golden-brown sear locks in flavor, while the 165°F internal temp ensures perfect tenderness. Grab bone-in, skin-on chicken thighs if you want extra juiciness (they'll take 15-20 minutes to cook), but breasts work perfectly for this weeknight version. Trader Joe's carries pre-pounded chicken breasts that save time, or use a meat mallet to even out thickness yourself. The secret? Pat the chicken dry before seasoning—wet surfaces prevent browning. For the pasta, De Cecco or Barilla brands hold up best to al dente cooking.
No sharp cheddar? Monterey Jack works in a pinch, though it lacks the same tang. The cheese sauce is non-negotiable—block cheeses only (pre-shredded contains anti-caking agents that prevent melting). Subbing heavy cream? Half-and-half plus 1 tbsp butter mimics the richness. Italian seasoning missing? Dried oregano plus basil at half the amount gets you close. For extra depth, toast the garlic and onion in the butter until golden, not browned—that caramelization is what makes this taste like Applebee's. The flour should be lightly toasted in the butter for 30 seconds to remove the raw taste.
This dish tastes even better the next day—the sauce thickens and flavors meld. Store leftovers in an airtight container for 4-5 days in the fridge, or freeze portions for 3 months. Reheat gently with a splash of milk or broth to restore creaminess. For make-ahead prep, cook the pasta and chicken separately, then toss with sauce just before serving. The sauce reheats beautifully—no lumps if you stir occasionally. Double the recipe? It's perfect for meal prep—just portion into containers with a sprinkle of parsley on top.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just toss the chicken, pasta, and cheeses in one pot, and let the sauce do the work. No chopping, no fussing, and honestly, the cleanup is almost as satisfying as the first bite.
- Cheese Overload: That perfect trio of cheddar, mozzarella, and parmesan? It’s what makes this dish dangerously good. The sharp cheddar melts into gooey pockets while the parmesan adds that salty, nutty finish—every spoonful feels like a hug.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The leftovers reheat like a dream (microwave or oven, no judgment), and my kids actually finish their portions—something I never thought I’d say about penne.
- Budget Win: Chicken breast and store-brand cheeses stretch this recipe far without breaking the bank. I’ve made it for date nights, family dinners, and even a last-minute potluck, and no one’s ever questioned the price tag.
Step-by-step instructions for Applebee's 3 cheese chicken penne copycat
Here's the exact method to recreate that legendary restaurant dish at home—creamy, cheesy, and packed with flavor.
🍳 Step 1: Sear the Chicken to Golden Perfection
Pound the 1.5 lb boneless, skinless chicken breast to an even ½-inch thickness between two sheets of plastic wrap. Season both sides generously with ½ tsp kosher salt and ¼ tsp ground black pepper. Heat 2 tbsp butter in a large skillet over medium-high heat until foaming.
Add the chicken and cook for 4-5 minutes per side until the edges are golden brown and the internal temperature reaches 165°F. The chicken should release easily from the pan when ready. Transfer to a plate and tent loosely with foil to keep warm. Don't skip this step—proper searing builds deep flavor that carries through the entire dish.
🍳 Step 2: Build the Creamy Garlic Onion Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt the remaining 1 tbsp butter over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened and translucent. Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Sprinkle the 2 tbsp all-purpose flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste. Gradually whisk in the ½ cup heavy whipping cream and ½ cup chicken broth, stirring until smooth. Add the 1 tbsp lemon juice and 1 tsp dried Italian seasoning, then simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
🍲 Step 3: Cook the Penne to Al Dente Perfection
While the sauce simmers, bring a large pot of water to a rolling boil and add 1.5 tsp kosher salt (the water should taste like the sea). Add the 12 oz penne pasta and cook for 1 minute less than the package instructions for al dente. Reserve ½ cup pasta water before draining—this starchy liquid is essential for creating a silky sauce.
Drain the pasta and immediately add it to the sauce along with the seared chicken. Stir gently to combine, adding pasta water 1 tablespoon at a time if the sauce becomes too thick. The goal is a creamy, clingy consistency that coats every strand of pasta and every bite of chicken. Taste and adjust seasoning with additional salt or pepper if needed.
🧀 Step 4: Create the Triple Cheese Masterpiece
Lower the heat to low and remove the skillet from heat. Sprinkle the 1 cup shredded sharp white cheddar cheese, ½ cup freshly grated parmesan cheese, and 1 cup fresh mozzarella cheese evenly over the pasta mixture. Stir vigorously for 1-2 minutes until the cheeses melt completely and create a glossy, creamy sauce that clings to every bite.
Here's the secret: The residual heat from the pasta and sauce is enough to melt the cheeses without scrambling the eggs (if you were using them). If the sauce starts to look too thick, add more pasta water to loosen it. The cheese should create a velvety blanket over the pasta and chicken, with visible strands of melted mozzarella and cheddar.
🍽️ Step 5: Serve Immediately for Maximum Cheese Bliss
Transfer the 3 cheese chicken penne to warmed serving plates, making sure each portion gets an even distribution of pasta, chicken, and cheese sauce. Garnish with an extra sprinkle of freshly grated parmesan cheese and a final crack of ground black pepper for that restaurant-quality presentation.
Serve immediately while the cheese is still molten and the pasta retains its al dente bite. Each forkful should deliver tender chicken, perfectly cooked penne, and that irresistible triple cheese sauce that makes this dish so addictive. Pair with a crisp green salad and garlic bread to soak up every last drop of that creamy goodness.
Pro Tips For Making Applebee'S 3 Cheese Chicken Penne Copycat
- SEAR CHICKEN IN BATCHES: I learned this the hard way—crowding the pan turns your chicken into a sad, steamed block instead of crispy edges. Cook 2-3 breasts at a time over medium-high heat for 4-5 minutes per side, then move to a warm plate. The first batch will be perfect; the second won’t if you ignore this.
- GRATE YOUR OWN CHEESE: Store-bought shredded cheese packs moisture and clumps like glue in the sauce. Instead, buy blocks of sharp white cheddar, mozzarella, and parmesan, then grate them yourself right before mixing. The texture stays light and melty—no weird graininess ruining your sauce.
- DON’T BOIL THE PASTA DRY: Penne should have a firm bite, not mush. Start testing at 2 minutes before the package’s suggested time, then taste it. If it’s al dente, drain and toss immediately—overcooking turns your dish into glue. (Yes, even if you’re impatient like me.)
- SAVE TIME WITH COLD CHICKEN: Skip the resting step? Your chicken will end up rubbery. After searing, transfer it to a plate and tent loosely with foil for 5 minutes. The residual heat keeps it juicy while you finish the sauce—no dry, chewy bites in your penne. (Your future self will thank you.)
Flavor customization for this recipe
Spicy Kick Option
For a bold twist, stir in ½ teaspoon of hot sauce (like Crystal or Cholula) or ¼ teaspoon cayenne pepper when adding the cheese. This adds heat without overpowering the creamy sauce.
I like to add it after the cheese melts for even distribution. If you prefer smoky heat, swap in ½ teaspoon smoked paprika instead. 🌶️
Herb Variations
Swap the Italian seasoning for 1 teaspoon dried basil and ½ teaspoon dried oregano for a fresher, more herbaceous flavor. For a French-inspired twist, add ½ teaspoon dried thyme and a pinch of nutmeg to the sauce. Fresh herbs like chopped parsley or basil make great garnishes too.
Cheese Substitutions
If you're avoiding dairy, try a vegan cheese blend (like Miyoko's) for a similar melt. For a lighter option, reduce the mozzarella to ½ cup and add ½ cup ricotta for a creamier texture. Gouda cheese works well too—its caramel notes complement the garlic beautifully.
Protein Swaps
Use chicken thighs (bone-in, skin-on) for extra juiciness—they stay tender even when cooked longer. For a seafood option, try shrimp or scallops (cook for 2-3 minutes per side until opaque). Vegetarians can use chickpeas or extra-firm tofu (press and pan-fry first).
Extra Creaminess
For an ultra-rich sauce, stir in 2 tablespoons sour cream or 1 ounce cream cheese with the cheeses. Another trick: Add 1 tablespoon cornstarch mixed with 1 tablespoon water to the simmering sauce for instant thickening. The result is a sauce so velvety it'll fool anyone!
Seasonal Adjustments
In summer, add ½ teaspoon lemon zest to brighten the flavors. For fall, swap the lemon juice for 1 teaspoon apple cider and add ½ teaspoon cinnamon to the sauce. In winter, a pinch of nutmeg or allspice adds warmth. Each season brings a new twist to this classic! 🍎
Nutrition facts
Frequently asked questions
Why does the original recipe use boneless, skinless chicken breast?
The chicken breast delivers that signature tender texture Applebee's is known for. Using bone-in or skin-on pieces requires longer cooking times, which can make the chicken dry. The breasts also absorb the cheese sauce beautifully without falling apart. For extra juiciness, try pounding them to ½-inch thickness before cooking.
Can I make this dish ahead of time?
Cook the pasta and chicken separately, then store them in an airtight container. When ready to serve, simply reheat the sauce (add a splash of milk or broth), then toss everything together. The cheese sauce reheats beautifully—just stir occasionally to prevent lumps. This method keeps the pasta al dente and prevents sogginess.
What's the secret to getting the sauce as creamy as the restaurant version?
The triple-cheese blend (cheddar, parmesan, and mozzarella) is key, but timing matters too! Add the cheese off the heat and stir vigorously for 1-2 minutes—this creates steam that melts the cheese perfectly. Reserve ½ cup pasta water and add it gradually if needed. Using block cheeses (not pre-shredded) prevents that rubbery texture.
How do I adjust the recipe for a larger group?
Double all ingredients, including the sauce components. Use two large skillets if needed—one for chicken and one for sauce. The key is maintaining the same proportions: 1.5 lbs chicken per 12 oz pasta and 2.5 cups total cheese. Cook the pasta in batches if your pot isn't large enough, and keep the sauce warm while you finish.
Why did my sauce get grainy when I added the cheese?
This usually happens when the sauce isn't hot enough to melt the cheese properly. Always add cheese off the heat and stir constantly. If using pre-shredded cheese, it contains anti-caking agents that prevent smooth melting. For best results, use block cheeses and grate them yourself. If it happens, stir in 1 tablespoon butter to restore creaminess.