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This Applebee's three cheese chicken penne copycat recipe delivers the same restaurant-quality comfort you crave at home. The secret lies in a perfectly balanced three-cheese blend that creates a creamy, velvety sauce with a crispy crust—just like the original.
I've refined this recipe over countless batches to ensure every element comes together flawlessly, from tender chicken to al dente penne.
The dish starts with perfectly seasoned chicken breast cut into bite-sized pieces, then seared just enough to lock in juices before being tossed into a rich tomato-cream sauce.
What sets this apart is the cheese combination: a blend of sharp cheddar, mozzarella, and parmesan that melts into a luscious sauce while forming that signature crispy crust on top. The penne pasta cooks to an ideal al dente texture, absorbing the sauce without becoming mushy.
What you'll end up with is a restaurant-worthy plate featuring tender chicken, perfectly cooked pasta, and a sauce that's both creamy and slightly tangy from the tomato base. The cheese blend creates a perfect balance—creamy enough to coat every bite while developing a golden, crispy crust when broiled.
This copycat version captures all the comfort and indulgence of the original without the restaurant price tag.
Serve immediately with a sprinkle of fresh parsley for color and freshness, and consider pairing with garlic bread or a simple side salad. The leftovers reheat beautifully, making this an excellent meal prep option for busy weeks. Let's recreate that Applebee's experience in your own kitchen with this foolproof recipe.
Ingredients for applebee's three cheese chicken penne copycat
Restaurant-quality comfort starts with these 15 carefully chosen ingredients for your copycat Applebee's penne.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Shallot 🧅 | 1 whole | Finely minced |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For searing chicken |
| Unsalted Butter 🧈 | 4 tbsp | Full-fat for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For dredging chicken |
| Penne Pasta 🍝 | 12 oz | Dry weight, al dente |
| Canned Tomato Sauce 🍅 | 1 ½ cups | San Marzano preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Sharp White Cheddar Cheese 🧀 | ½ cup | Shredded, block preferred |
| Mozzarella Cheese 🧀 | ½ cup | Fresh, low-moisture |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The cheese blend is where this dish shines. Sharp white cheddar brings the tang, mozzarella delivers creaminess, and Parmesan adds depth—all three must be freshly grated for that signature crust. Whole Foods or specialty cheese shops are ideal for pre-shredded alternatives, but block cheese always tastes better. For the chicken, look for boneless, skinless breasts with minimal fat—trimming any visible fat ensures a clean sear. The San Marzano tomato sauce makes all the difference; don't skimp on quality here. If you can't find it, Rao's or Muir Glen are solid store-bought options that won't break the bank.
No sharp cheddar? Pepper jack at half the amount adds heat while keeping the tang. Fresh mozzarella unavailable? Low-moisture shredded works in a pinch, but add an extra tablespoon of heavy cream to compensate for moisture loss. The chicken can be swapped for chicken thighs if you prefer—just reduce cooking time by 2-3 minutes. For the pasta, any 12-ounce penne works, but De Cecco or Barilla brands hold up best to the sauce. The parsley is purely decorative, so dried oregano at one-quarter the amount works if you're in a bind. Prefer a lighter sauce? Reduce the heavy cream to one-third cup and add an extra splash of milk.
This dish reheats beautifully—just add a splash of water or milk to prevent drying out. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months for meal prep. The cheese sauce thickens as it cools, so reheat over low heat with a splash of milk or water to restore creaminess. For an extra restaurant touch, broil the finished dish for 2-3 minutes to develop that golden crust on top. The sauce gets even better the next day as flavors meld, making this an ideal make-ahead meal for busy weeknights.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just chicken, shallots, and garlic seared in butter, then tossed with penne and that perfect cheese sauce. No extra pots, no extra stress, and honestly? The cleanup is just wiping one pan. That’s it.
- Cheese Overload (In a Good Way): Between the sharp shallots, the garlic’s punch, and those three cheeses melting together, every bite feels like a hug. The sauce sticks to the pasta just enough to make it feel indulgent, but it’s not heavy—it’s ridiculously good without trying too hard.
- Weeknight + Date Night: Throw this together when you’re too tired for fancy dinner (hello, weeknights) but still want to impress. Or serve it at a casual get-together—it’s hearty enough to feed a crowd but simple enough that no one’s stuck chopping for hours.
- Budget-Friendly Leftovers: Chicken breast and pasta are cheap, but this tastes like a splurge. I make a double batch, and the leftovers? Just as good reheated the next day—no sad, dry pasta here. My wallet and my taste buds win.
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Here's the method that delivers that signature Applebee's triple-cheese crust and velvety tomato sauce at home.
Cut and Season the Chicken
Pat the 1.5 lb boneless, skinless chicken breast completely dry with paper towels. Cut it into 1-inch pieces - this size ensures even cooking and maximum surface area for that crispy crust. Place the chicken in a bowl and season generously with 1 teaspoon of the 1.5 tsp salt and ¼ teaspoon of the 0.5 tsp ground black pepper.
Next, dredge each piece lightly in 2 tbsp all-purpose flour, shaking off any excess. The flour creates that signature crispy crust while helping to thicken the sauce later. I like to work in batches to ensure even coating - if you rush this step, you'll get uneven browning and a less flavorful crust.
Sear the Chicken Until Golden
Heat 0.5 cup extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the floured chicken pieces in a single layer, leaving space between them. Cook undisturbed for 3-4 minutes until the chicken develops a deep golden-brown crust on all sides.
Here's the thing - you want that crust to form before you flip. If you move the chicken too soon, it won't develop properly. You'll know it's ready when the edges are golden brown and the chicken releases easily from the pan. Transfer the cooked chicken to a plate and set aside, leaving the oil in the pan.
Cook the Penne to Al Dente
While the chicken cooks, bring a large pot of water to a rolling boil and add 12 oz penne pasta. Season the water generously with salt - it should taste like the sea. Cook the pasta until it's 1 minute shy of the package directions for al dente. Reserve ½ cup of the pasta water before draining.
Draining the pasta too early can ruin your sauce. The starchy water is essential for creating that creamy consistency. I always keep a measuring cup nearby so I don't forget this crucial step. Drain the pasta and return it to the pot, tossing with a little olive oil to prevent sticking.
Build the Creamy Tomato Sauce
Reduce the heat under the skillet to medium and add 4 tbsp unsalted butter. Let it melt completely, then add the 1 whole minced shallot and 4 minced garlic cloves. Cook for 2 minutes until the aromatics are fragrant but not browned - this prevents bitterness in your sauce.
Pour in the 1.5 cups canned tomato sauce and stir to combine. Let it simmer for 3 minutes to develop some depth of flavor. Then add the 0.5 cup heavy cream and remaining ½ teaspoon salt and ¼ teaspoon black pepper. The sauce should begin to thicken slightly as it simmers.
Create the Triple-Cheese Crust
Add the cooked penne to the skillet with the sauce and toss to combine. Stir in the 0.5 cup shredded sharp white cheddar cheese and 0.5 cup mozzarella cheese, letting them melt into the sauce. The cheese should begin to create a creamy, stretchy coating on the pasta strands.
In a small bowl, mix together the remaining 0.25 cup freshly grated parmesan cheese with 2 tablespoons of the reserved pasta water. Sprinkle this mixture evenly over the entire pasta dish. The pasta water helps create that signature crispy crust while keeping the sauce creamy. Use a spatula to gently press the cheese mixture into the pasta, creating an even layer.
Finish and Garnish
Transfer the dish to a serving platter and let it sit for 2-3 minutes to allow the cheese to set slightly. This resting period helps the crust form properly. Garnish with the 0.25 cup chopped fresh parsley and serve immediately while the crust is still crispy.
Each bite should deliver that perfect combination of creamy tomato sauce, tender chicken, and that triple-cheese crust that's both crispy and gooey. The key to success is that cheese mixture - don't skip the pasta water in that step, as it's what creates that signature texture that makes this dish so special.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- SEAR THE CHICKEN FAST: Get that pan screaming hot—literally, until smoke curls—and cook the chicken in one batch. Crowding the pan steams instead of sears, and you’ll end up with sad, gray meat instead of golden, crisp edges. I learned this the hard way after three batches of rubbery chicken.
- MINCE THOSE SHALLOTS SMALL: Don’t just chop them—grate or finely dice the shallots so they dissolve into the sauce. Whole chunks taste like you rushed, and this recipe relies on that creamy, mellow onion flavor. Sounds tedious, but it’s the thing that makes the sauce sing.
- DEGLAZE WITH THE SAUCE LIQUID: After searing the chicken, splash in the reserved pasta water (or a splash of white wine if you’re fancy) before adding the cheese. The butter and flour won’t clump like a disaster, and the sauce will cling to the penne instead of turning into a greasy mess.
- REST THE CHICKEN UNDER FOIL: Pull the chicken out of the pan 2–3 minutes early—it’ll keep cooking from the residual heat. Tent it loosely with foil for 5 minutes while you finish the sauce. This guarantees juicy meat, not dried-out shreds. (Yes, even if you’re impatient like me.)
Storing and reheating this dish
Fridge Storage Tips
Let your three-cheese chicken penne cool completely before transferring to an airtight container—I use glass Pyrex with snap-on lids for best results. Store in the fridge at 40°F or below for up to 4 days, but I find the flavors actually deepen overnight as the cheeses meld.
The sauce thickens slightly when cold, so plan to add a splash of milk or water when reheating. 🥫
Freezer Prep
For longer storage, portion cooled penne into quart-sized freezer bags (leave 1-inch headspace for expansion) or glass containers. Seal tightly to prevent freezer burn, and label with the date. This dish freezes beautifully for up to 3 months, though I recommend eating within 2 months for peak texture.
The crust won’t be as crispy after freezing, but the sauce remains rich and flavorful.
Reheating Perfection
Stovetop reheating gives the best results. Transfer portions to a skillet over medium-low heat and add 2-3 tablespoons of milk or water to restore creaminess. Cover and heat for 5-7 minutes, stirring occasionally, until warmed through (165°F internal temperature).
For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals on 50% power, stirring between each interval. 🔥
Crust Revival Trick
If you want that signature crispy crust after reheating, broil the dish for 2-3 minutes under a preheated broiler (watch closely to avoid burning). For extra insurance, sprinkle a thin layer of mozzarella on top before broiling.
The cheese will melt into a golden, bubbly crust that mimics the restaurant version perfectly. This works especially well for frozen leftovers.
Meal Prep Hack
Prepare the sauce and cheese mixture separately, then combine with pasta and chicken just before serving. Store the components in separate airtight containers—sauce in one, cheese mixture in another, and pasta/chicken in a third.
When ready to eat, simply reheat the sauce, toss with pasta, and top with the cheese mixture. This keeps everything fresh and prevents soggy pasta. ⏰
Sauce Rescue
If your reheated sauce seems too thick, stir in 1-2 tablespoons of reserved pasta water or milk until it reaches your desired consistency. Overly thin? Simmer uncovered for 2-3 minutes to reduce.
The key is to work with the sauce’s natural tendencies—this dish is all about that perfect balance of creaminess and texture. A little patience here makes all the difference. 💡
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of chicken breast?
Yes, you can substitute 1.5 lb boneless, skinless chicken thighs for breast, but adjust the cooking time. Thighs need 2-3 minutes less searing time since they're more forgiving. The skin adds richness, so remove it if you want the same texture as breast. For best results, pat them dry thoroughly before seasoning.
What if I don't have sharp white cheddar?
Use ½ cup pepper jack cheese at half the amount for a slightly spicy kick, or swap for ½ cup Monterey Jack for a milder flavor. Pre-shredded cheeses work in a pinch, but block cheese always melts better. If you're avoiding dairy, consider ½ cup nutritional yeast mixed with ¼ cup cashew butter for a vegan alternative that still adds umami depth.
Why did my cheese crust turn out oily instead of crispy? This usually happens when the cheese melts too slowly or the pasta water isn't incorporated properly.
Can I make this dish ahead of time?
Prepare the sauce and cheese mixture separately, then combine with pasta and chicken just before serving. Store components in airtight containers for up to 4 days in the fridge. For freezing, assemble the dish (without the cheese topping), cool completely, then freeze for up to 3 months. Add fresh cheese when reheating for that signature crust.
What's the best way to reheat leftovers?
For stovetop reheating, transfer to a skillet over medium-low heat with 2-3 tablespoons of milk or water to restore creaminess. Cover and heat for 5-7 minutes until warmed through. Microwave reheating works too—cover with a damp paper towel and heat in 1-minute intervals on 50% power. For that crispy crust, broil for 2-3 minutes after reheating.