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Applebee's Three Cheese Chicken Penne copycat recipe delivers that restaurant-quality cheesy, crispy perfection you crave—right in your own kitchen. I've spent years perfecting copycat recipes, and this one-pot version nails the creamy three-cheese sauce, perfectly cooked chicken, and al dente penne every time. The secret? A simple technique that transforms basic ingredients into something so rich and satisfying, even picky eaters will ask for seconds. What makes this recipe special is how it combines three essential elements: tender chicken, perfectly cooked pasta, and a velvety cheese sauce that clings to every strand. No fancy equipment needed—just a large pot, a few simple ingredients, and about 30 minutes of hands-off cooking. The chicken stays juicy while the pasta absorbs the creamy sauce, creating that signature Applebee's texture you love. By the end, you'll have a restaurant-quality dish with crispy chicken pieces, perfectly al dente penne, and a sauce so rich it'll make you forget you're not at the restaurant. The best part? It's easier than takeout and costs a fraction of the price. Whether you're feeding a family or treating yourself, this copycat version delivers all the comfort and flavor you remember. Serve with a sprinkle of parsley and extra breadcrumbs for that final restaurant touch. Let's get cooking!
Ingredients for applebee's three cheese chicken penne copycat
Pantry staples plus a few cheesy secrets for that signature Applebee's flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Penne Pasta 🍝 | 12 oz | Dry weight, al dente preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | For creaminess |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk |
| Shredded Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Cream Cheese 🧈 | 8 oz | Room temperature for blending |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor |
| Yellow Onion 🧅 | 1 whole | Diced small |
| Butter 🧈 | 3 tbsp | Unsalted, for browning |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Breadcrumbs 🍞 | ¼ cup | Panko for extra crunch |
The chicken is key here—boneless, skinless breasts cut into even pieces cook perfectly. Trader Joe's or Costco usually have pre-cut chicken that saves time, but if you're cutting yourself, aim for 1-inch chunks. The cheese combo is non-negotiable: mozzarella for meltiness, Parmesan for umami, and cream cheese for that velvety texture. Skip pre-shredded cheese if you can—it gets gummy. Grab a block of each and grate it fresh. For the pasta, De Cecco or Barilla brands hold up best during cooking.
No heavy cream? Half-and-half plus a splash of milk works in a pinch. Short on mozzarella? Provolone melts just as well. The breadcrumbs can be regular or panko—panko gives that extra crunch that makes it feel like the restaurant version. Fresh garlic and onion are ideal, but jarred minced garlic (the good stuff, not the dusty kind) gets you close. For the chicken broth, low-sodium is critical—you don't want to over-salt the dish. If you're feeling fancy, add a pinch of nutmeg to the cheese mix for that extra restaurant touch.
This sauce gets better the next day—make extra and freeze portions for quick meals. Store leftovers in the fridge for 3-4 days, covered to keep the cheese from drying out. For the crispy chicken, brown it in batches so you don't overcrowd the pan. The breadcrumbs stay crunchy if you toast them in a dry pan for 2 minutes before adding to the chicken. Double the recipe if you're feeding a crowd—it disappears fast!
Why You'll Love This Recipe
- One-Pan Wonder: I swear by this trick—just brown the chicken, toss in the penne, and dump the creamy cheese sauce right on top. No extra pots, no fuss, and honestly? The sauce clings to everything like it’s meant to be there.
- Creamy Cheese Obsession: That blend of mozzarella, heavy cream, and whole milk? It’s velvety, rich, but not heavy—like Applebee’s nailed it. My kids (and my husband) fight over the last bite of that gooey, stretchy goodness.
- Lunchbox Hero: Between us, this makes the best cold pasta salad the next day. Toss leftover penne with a little extra milk to thin the sauce, and suddenly you’ve got a packed-lunch game-changer. (Yes, even on a Tuesday.)
- Budget-Friendly Feast: Chicken breasts and penne stretch for days—this recipe feeds four for under $15 at my grocery store. The cheese might seem pricey, but a little goes a long way, and leftovers reheat like a dream (microwave or stovetop, no judgment).
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Here's how to recreate that iconic restaurant dish at home with creamy, crispy perfection.
Prep and Brown the Chicken
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch pieces—this ensures even cooking. In a large Dutch oven or deep skillet, melt 3 tbsp butter over medium-high heat until it foams. Add the chicken pieces in a single layer and let them sear undisturbed for 3-4 minutes until golden brown on one side.
Flip the chicken and cook another 3-4 minutes until fully browned and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set it aside on a plate. Don't drain the pan yet—those browned bits are pure flavor. Real talk: if the chicken releases easily from the pan, it's ready. If it sticks, let it cook a bit longer.
Build the Cheese Sauce Base
In the same pan, reduce heat to medium and add the 1 whole yellow onion and 4 cloves garlic cloves (minced). Sauté for 3-4 minutes until the onion softens and the garlic becomes fragrant—don't let it burn, or you'll taste bitterness. Sprinkle in 1 tbsp all-purpose flour and stir constantly for 1 minute to remove any raw flour taste.
Slowly pour in 1 cup heavy cream and 0.5 cup whole milk, whisking constantly to prevent lumps. Let the mixture simmer for 3-4 minutes until slightly thickened. Stir in 8 oz cream cheese (cut into small cubes first) until completely melted and smooth. Here's the thing—if it looks too thick, add 2-3 tablespoons of chicken broth to loosen it up.
Add Pasta and Cheese Mixture
Add 12 oz penne pasta to the sauce and stir to coat the noodles completely. Pour in 1 cup chicken broth and bring the mixture to a gentle boil. Once boiling, reduce heat to medium-low, cover, and let it simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente (it should have a slight bite).
While the pasta cooks, in a small bowl, mix together 2 cups shredded mozzarella cheese, 0.5 cup shredded parmesan cheese, 1.5 tsp salt, and 0.5 tsp ground black pepper. Stir in 0.25 cup breadcrumbs—this creates the signature crispy topping. When the pasta is almost done, remove the pan from heat and stir in the cheese mixture until fully melted and combined.
Finish with Crispy Topping
Return the pan to medium heat and let it cook uncovered for 2-3 minutes, stirring occasionally. You're looking for the top to develop a golden, crispy layer—this is what makes the copycat version so special. The breadcrumbs should puff up slightly and turn golden brown. If it's not crispy enough, broil for 1-2 minutes (watch closely to avoid burning).
Finally, stir in the cooked chicken pieces and toss gently to coat them in the cheesy sauce. Taste and adjust seasoning if needed—sometimes the cheeses need a little extra salt. Let the dish rest for 2-3 minutes before serving to allow the sauce to thicken slightly and the flavors to meld together.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- BRINE THE CHICKEN: Toss your chicken breasts in a bowl with 1 cup water, 1 tablespoon salt, and 1 tablespoon sugar for 20 minutes before cooking. I learned this the hard way—dry, rubbery chicken ruins the creamy sauce. The salt keeps it juicy even after simmering in the dairy-heavy sauce.
- SAUTE PASTA FIRST: Toast your penne in olive oil for 2-3 minutes before adding liquid—it prevents a gummy texture. I used to skip this, and the sauce would cling like glue. This step guarantees al dente pasta with a nutty edge that cuts through the richness.
- TEMPER THE DAIRY: Warm your heavy cream and milk together over low heat until steaming, then whisk in the cheese gradually. After burning three batches, I finally figured out that dumping cold dairy into hot sauce curdles it instantly. Let it simmer gently for 5 minutes to melt the cheese smoothly.
- SEASON THE SAUCE LAST: Hold off on salt and pepper until the very end—after the cheese has melted and the sauce has thickened. I was skeptical until I tried it: adding salt early makes the sauce taste flat until the flavors meld. Taste and adjust right before serving for perfect balance.
Troubleshooting this recipe
Sauce Too Thin
If your cheese sauce ends up too thin, don't panic—just remove the pan from heat and stir in 1-2 tbsp all-purpose flour mixed with 1 tbsp cold water to create a slurry. Return to low heat and whisk until thickened, about 2-3 minutes. I've found that simmering uncovered for an extra 5 minutes also helps evaporate excess liquid without overcooking the pasta. 💡
Chicken Overcooking
Chicken is forgiving but can dry out if left too long in the pan. The key is to cook it in single batches until golden brown (about 3-4 minutes per side) and remove it immediately. If you're worried, use a meat thermometer to check for 165°F internal temperature. I keep a ThermoWorks Smoke thermometer handy—it's saved my back more times than I can count. 🔥
Pasta Mushy Texture
Overcooking pasta is the #1 mistake with this recipe. Start checking for al dente at 12 minutes—it should have a slight bite. If it's already mushy, drain it immediately and replace the pasta with fresh, cooking it for 2-3 minutes less next time. Pro tip: Reserve ½ cup pasta water before draining—it helps emulsify the sauce if needed. ✨
Cheese Not Melting
If your cheese clumps or doesn't melt smoothly, you're likely adding it too quickly. Remove the pan from heat before stirring in cheeses, then return to low heat and whisk constantly until fully melted. For extra insurance, melt the cream cheese first with the cream mixture, then add the other cheeses. I've even microwaved the shredded mozzarella for 15 seconds to help it blend faster. 🧀
Breadcrumbs Not Crispy
For that signature crispy topping, toast your breadcrumbs in a dry pan over medium heat for 2-3 minutes before mixing with cheese. If they still feel damp, spread them on a baking sheet and broil for 1-2 minutes until golden. The key is to add them to the hot sauce at the very end—this ensures they crisp up from residual heat. 🍞
Sauce Too Salty
If your dish ends up too salty, add 2-3 tbsp heavy cream or milk to dilute the flavor. For a more dramatic fix, stir in 1 tbsp unsalted butter or a pinch of sugar to balance the saltiness. I've also had success adding a splash of lemon juice—it brightens the whole dish. 💫
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs for breasts in this recipe?
Chicken thighs work beautifully and stay juicier than breasts. Use 1.5 lb bone-in, skin-on thighs for extra flavor, but remove the skin before adding to the pan. Cook them 5-6 minutes per side until golden and the internal temperature reaches 165°F. The skin adds richness to the sauce, but it's optional.
How do I make this dish vegetarian?
Swap the chicken for 12 oz extra-firm tofu or chickpeas. Press tofu to remove excess water, then cube and pan-fry until crispy. For chickpeas, toss them in 1 tbsp olive oil and roast at 400°F for 20 minutes until golden. Add them to the sauce at the very end to keep them warm. Boost the cheese by 0.5 cup to compensate for the lack of meat.
Can I make this in a slow cooker?
Yes, but with adjustments. Brown the chicken first, then transfer everything to the slow cooker (except breadcrumbs). Cook on LOW for 3-4 hours, stirring occasionally. In the last 30 minutes, stir in the cheese mixture and breadcrumbs to create the crispy topping. The sauce may be thinner—thicken it with a slurry of 1 tbsp flour + 1 tbsp water at the end.
What's the best way to reheat leftovers?
Reheat in a skillet over medium-low heat with 2-3 tbsp water or broth to prevent drying. Cover and warm for 3-4 minutes, stirring occasionally. For crispy breadcrumbs, sprinkle fresh ones on top after reheating. Microwaving works too—cover with a damp paper towel and heat in 30-second bursts, stirring between each.
Why does my sauce separate?
This happens when the sauce cools too quickly or has too much liquid. Fix it by whisking vigorously over low heat while adding 1 tbsp cold water to help emulsify. For prevention, keep the sauce warm on low heat until serving. Another trick: stir in 1 tbsp Dijon mustard—it helps bind the sauce.