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This Applebee's three cheese chicken penne copycat recipe delivers the restaurant's signature triple-crusted chicken and gooey cheese rivers at home. The secret lies in perfectly breaded chicken, al dente penne, and a creamy three-cheese sauce that clings to every strand.
After years of perfecting restaurant copycats, I've finally cracked the code for that signature crunch and melty cheese combination.
The recipe begins with a foolproof breading technique that creates a crispy, golden crust on the chicken—no frying required. The three-cheese sauce uses a precise ratio of mozzarella, cheddar, and parmesan to achieve that signature creamy yet slightly tangy flavor.
I've also included a timesaving trick for cooking the pasta directly in the sauce, ensuring maximum flavor absorption without overcooking.
What you'll end up with is restaurant-quality penne pasta coated in a rich, velvety cheese sauce, topped with perfectly breaded chicken pieces that stay crispy even after baking.
The dish is hearty enough for a family dinner but elegant enough for company, with that signature Applebee's flavor profile you know and love.
Optional garnishes like fresh parsley or extra breadcrumbs can elevate the presentation, while a sprinkle of red pepper flakes adds just the right kick. This recipe serves four and comes together in about 45 minutes, making it perfect for weeknight dinners when you want restaurant-quality comfort food without the wait.
Ingredients for applebee's three cheese chicken penne copycat
Here's everything you need to recreate Applebee's signature triple-crusted chicken and melty cheese rivers at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Penne Pasta 🍝 | 12 oz | Dry, medium length |
| All-Purpose Flour 🌾 | 1 cup | For breading mixture |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy coating |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk |
| Shredded Sharp Cheddar Cheese 🧀 | 1 cup | For sauce richness |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Butter 🧈 | 3 tbsp | Unsalted, melted |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
| Onion Powder 🧅 | 1 tsp | For savory depth |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
The chicken is the star, so don't skimp on quality. Look for plump, boneless breasts—they'll give you the best texture. Pounding them to even thickness ensures they cook perfectly. I grab mine from Costco when I can, but any grocery store's fresh chicken works. For the breading, Panko gives that signature crunch—don't use regular breadcrumbs. The three-cheese sauce is where the magic happens. Freshly grated Parmesan makes all the difference, so grab a wedge from the deli counter and grate it yourself. Pre-grated gets clumpy and tastes sad.
No Panko? Toast regular breadcrumbs in a dry pan first—that extra crispiness helps. Short on mozzarella? Monterey Jack holds up well in baking. The sauce can be made ahead—just reheat it gently with the pasta. Want more tang? Add a splash of milk to the sauce. The garlic can be pre-minced from a jar (I use Trader Joe's brand), but fresh is always better if you've got it. For the pasta, al dente is key—cook it just shy of package instructions since it'll finish in the oven.
Store the breading mix (flour, Parmesan, Panko, spices) in an airtight container for up to 3 days—it keeps perfectly. The sauce reheats beautifully, so make extra for leftovers. Portion the chicken and sauce separately when reheating to keep everything crispy. This dish tastes even better the next day once the flavors meld. Leftovers keep for 3-4 days in the fridge, or freeze the components separately for up to 2 months. Garnish with fresh parsley right before serving—it adds that restaurant-quality touch.
Why You'll Love This Recipe
- One-Pan Wonder: I swear by this trick—just toss the chicken and pasta in the same skillet after browning, then dump the sauce on top. No dirty dishes, no stress, and honestly? It’s the only way I’ll make it now.
- Crispy-Creamy Magic: That panko crust on the chicken? Chef’s kiss. It shatters into golden bits while the inside stays juicy, and the three-cheese sauce—parmesan, mozzarella, and that secret ingredient—melts into something dangerously addictive.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The pasta holds up for days, the chicken stays tender, and I can pack it cold or reheat it in minutes. My kids grab it like it’s takeout—no complaints, just empty plates.
- Budget Booster: Chicken breasts and pasta stretch for four servings, and the cheese stretches further than you’d think. I’ll be real: it’s the kind of dish that makes me feel like I’m treating everyone without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Here's exactly how to recreate that signature triple-crusted chicken with creamy cheese sauce at home.
Pound and Breading the Chicken
Place the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness - this ensures they cook uniformly. You'll know it's right when you can see through the chicken in some spots.
In a shallow dish, combine the 1 cup all-purpose flour, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp ground black pepper. Dredge each chicken breast in this mixture, pressing gently to adhere the coating. Transfer to another dish with the 1 cup panko breadcrumbs and the 0.5 cup grated parmesan cheese, then press the crumbs onto both sides until fully coated. This triple layer creates that signature crispy crust.
Let the breaded chicken rest for 10 minutes while you prepare the pasta. This resting time helps the coating adhere better and prevents it from falling off during cooking.
Cook the Penne and Prepare the Sauce Base
Bring a large pot of salted water to a rolling boil and cook the 12 oz penne pasta until 1 minute before package directions for al dente. Reserve 1 cup pasta water before draining - this starchy liquid is crucial for the creamy sauce. Don't rinse the pasta as the starch helps the cheese sauce cling beautifully.
While the pasta cooks, melt 2 tbsp butter in a large skillet over medium heat. Add the 3 cloves minced garlic and sauté for 30 seconds until fragrant but not browned. Immediately remove from heat and stir in the 0.5 cup heavy cream and 0.25 tsp red pepper flakes. Keep this mixture warm while you cook the chicken.
Cook the Triple-Crusted Chicken
Heat 1 tbsp butter in a separate large skillet over medium-high heat. Add the breaded chicken and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. The triple coating should be crispy and the chicken should release easily from the pan. If any pieces stick, gently loosen with a spatula.
Transfer the cooked chicken to a cutting board and tent loosely with foil to keep warm. Pour any remaining butter from the pan into the warm cream mixture and stir to combine. This butter adds richness to the sauce.
Assemble and Melt the Cheese Rivers
Return the skillet with the cream mixture to medium-low heat. Add 1 cup shredded sharp cheddar cheese and 2 cups shredded mozzarella cheese, stirring constantly until fully melted and smooth. If the sauce becomes too thick, add pasta water 1 tablespoon at a time until it reaches a creamy consistency that coats the back of a spoon.
Add the cooked penne pasta to the skillet and toss to coat evenly. Then add the sliced chicken and stir gently to combine. The cheese should begin to melt onto the chicken, creating those signature gooey cheese rivers. Cook for 1-2 minutes just until everything is heated through.
Finish and Serve
Transfer the dish to serving plates and garnish immediately with 0.25 cup chopped fresh parsley. The parsley adds freshness that cuts through the richness of the cheese sauce. Serve while hot with extra grated parmesan on the side if desired.
This dish delivers that perfect combination of crispy chicken, creamy sauce, and al dente pasta that makes the restaurant version so popular. The key is that triple breading and proper timing to get everything hot at the same time.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- CRISP THE CHICKEN IN STAGES: You’re not making fried chicken—don’t treat it like one. After dredging in flour, dip the breasts in beaten egg, then press them firmly into the panko mixture. Pat the crumbs down with your palm so they stick like armor. I used to rush this, and the coating would flake off in the pan like sad confetti.
- USE COLD CHICKEN, NOT ROOM TEMP: Take the chicken breasts out of the fridge and pat them bone-dry with paper towels. Cold meat sears better and stays juicier, but don’t skip the drying step—moisture is the enemy of a crispy crust. I learned this the hard way when my first batch turned out soggy despite the panko.
- DON’T OVERMIX THE SAUCE: The three-cheese sauce in this recipe relies on a roux, and stirring it too aggressively turns it into glue. Once you add the milk and cheese, whisk just until smooth, then let it simmer gently—no more than 3-4 minutes. Lumpy sauce is fixable; a broken emulsion isn’t.
- SALT THE PASTA WATER LIKE THE OCEAN: Penne pasta needs way more salt than you think, especially since you’re drowning it in a rich cheese sauce later. Aim for a taste test where the water stings your tongue—like you’re crying a little. Under-salted pasta water makes the whole dish taste bland, and no one wants that.
Make-ahead tips for this recipe
Prep Ahead Components
The breading mix (flour, Parmesan, Panko, and spices) can be prepped 1 day ahead and stored in an airtight container. This saves 10 minutes of prep time on busy weeknights.
I like to store it in a ziplock bag with all ingredients mixed together—just shake to combine when ready to use. 🧂
Cheese Sauce Prep
Make the cheese sauce base 24 hours ahead and refrigerate in an airtight container. When reheating, warm it gently on the stovetop with 2 tablespoons of water or milk to restore creaminess.
I find this works best if you reheat it in 30-second bursts while stirring constantly. The sauce should reach 160°F before combining with pasta.
Pasta Pre-Cooking
Cook the penne pasta 1 minute less than package instructions and store in a sealed container with 1 tablespoon of olive oil to prevent sticking. When reheating, add it directly to the sauce and toss for 1-2 minutes to finish cooking.
This method keeps the pasta al dente while absorbing all that cheesy goodness. ⏰
Chicken Prep Strategy
Slice the chicken breasts into ½-inch thick strips after breading and store them on a wire rack over a baking sheet. This keeps them from sticking together and allows for even reheating.
When ready to cook, simply pan-fry as directed—no need to re-bread. I've found this method reduces cook time by 3-4 minutes per batch.
Complete Assembly
For the ultimate make-ahead meal, assemble the entire dish 1 hour before serving but hold off on baking. Cover tightly with foil and refrigerate. When ready to serve, bake at 375°F for 15 minutes to melt the cheese.
The pasta will absorb the sauce perfectly, and the chicken will stay crispy thanks to the pre-breading technique.
Freezer-Friendly
Freeze the breaded chicken and sauce separately in airtight containers for up to 2 months. Thaw overnight in the fridge, then cook as directed. The Panko coating stays crispy even after freezing, and the cheese sauce reheats beautifully.
I recommend portioning into individual servings for easy reheating—just pop in the microwave for 2 minutes on high. 💫
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work beautifully and stay juicier than breasts. Use 1.5 lbs bone-in, skin-on thighs and adjust cooking time to 6-7 minutes per side until golden and 175°F internally. The skin adds extra crispiness, but pat it dry first for better browning. Skip pounding since thighs are naturally thicker.
What if my cheese sauce gets too thick?
No problem! The reserved pasta water is your secret weapon. Add it 1 tablespoon at a time while stirring until silky smooth. If you run out, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the sauce, and simmer for 1 minute until thickened. Avoid milk—it dilutes the cheese flavor.
How do I keep the breading crispy?
Timing is everything! Cook the chicken just until 165°F (about 4-5 minutes per side), then remove immediately to a wire rack. Keep it warm in a 200°F oven while finishing the sauce. Never let it sit in the pan—this steams the coating. For extra crunch, broil for 1-2 minutes at the very end.
Can I make this vegetarian?
Swap the chicken for 12 oz extra-firm tofu or 1 lb vegan chicken strips. Press tofu to remove moisture, then bread and pan-fry until golden. For a meatier texture, use chickpeas or mushrooms sautéed with soy sauce and garlic before breading. The cheese sauce remains the same—just add ½ tsp smoked paprika for depth.
Why does my chicken get soggy?
Overcooking or adding sauce too soon are the usual culprits. The breading needs to stay dry until the very end. Cook chicken to 165°F, then set aside on a rack. Only toss with sauce in the final 1-2 minutes of cooking. For extra insurance, broil for 30 seconds after plating to restore crispiness.