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This Applebee's Three Cheese Chicken Penne copycat recipe delivers the same creamy, cheesy magic you love—just better at home. 🌟 The secret lies in that perfect blend of parmesan, mozzarella, and cheddar, simmered into a velvety sauce that coats every strand of penne and tender chicken piece.
I've perfected this restaurant-quality dish after years of testing, ensuring the sauce is rich without being heavy and the chicken stays juicy through every bite.
The foundation starts with perfectly cooked chicken breast, sliced thin and seared just enough to lock in moisture before it disappears into the creamy sauce. Meanwhile, the penne pasta gets al dente—firm enough to hold its shape but tender enough to melt in your mouth.
What sets this copycat apart is the cheese sauce technique: blooming spices in butter, then gradually whisking in heavy cream and grated cheese until it's silky smooth.
By the time you twirl that first forkful, you'll taste the same comforting flavors that make Applebee's version famous—creamy, cheesy, and just slightly tangy from the parmesan. The sauce clings to each noodle and chicken piece, creating that signature restaurant experience where every bite feels indulgent.
This isn't just a copycat; it's a home-cooked version that rivals the original in both flavor and presentation.
Top it with extra grated parmesan and fresh parsley for that final restaurant touch, and serve immediately while the sauce is still warm and bubbly.
The dish scales beautifully for families or dinner parties, making it perfect for any occasion when you crave that familiar, comforting meal without the restaurant price tag. Let's make this creamy classic at home!
Ingredients for applebee's three cheese chicken penne copycat
Here's what you need to recreate that iconic Applebee's creamy, cheesy magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even 1/4-inch thickness |
| Penne Pasta 🍝 | 12 oz | Al dente preferred, about 12 oz dry |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | 2 tbsp | For roux, use Diamond Crystal |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated, block preferred |
| Mozzarella Cheese 🧀 | 8 oz | Fresh mozzarella, sliced thin |
| Sharp Cheddar Cheese 🧀 | 4 oz | Shredded, mild cheddar works too |
| Garlic Cloves 🧄 | 2 cloves | Minced, 1 tsp equivalent |
| Onion Powder 🧅 | ½ tsp | Freshly ground preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for best flavor |
| Salt 🧂 | ½ tsp | Kosher salt, adjust to taste |
| Olive Oil 🫒 | 1 tbsp | For searing chicken |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The chicken breast is your foundation—look for plump, uniform pieces at the meat counter. Trader Joe's and Costco often have great prices, but the regular supermarket works too. Pounding it to even thickness ensures even cooking. For the cheese, Parmigiano-Reggiano is non-negotiable for that authentic taste—skip the pre-grated stuff. Mozzarella should be fresh (the milky, soft kind), not the low-moisture block. The cheddar can be store-bought, but sharp varieties give better depth. Penne pasta? De Cecco or Barilla are my go-tos—they hold up well to the creamy sauce without getting mushy.
No Parmesan wedge? Parmigiano-Reggiano from the deli counter is worth the splurge. Short on mozzarella? Fresh buratta or bocconcini work in a pinch. The heavy cream should be full-fat—half-and-half won't give the same richness. For the roux, Diamond Crystal flour absorbs differently than regular brands, so if you don't have it, add an extra 1/2 tsp. The garlic can be jarred in a bind, but fresh minced makes all the difference. Want to make it ahead? Cook the pasta and chicken separately, then assemble just before serving—sauce reheats beautifully.
This dish is all about timing—keep the sauce warm but not boiling while you finish the chicken. Reheats perfectly if you make it ahead, but the pasta gets soggy fast. Store leftovers in the fridge for 3-4 days or freeze for 2 months. I always double the sauce because it disappears fast. Garnish with extra parsley right before serving—it wilts fast, so don't do it too early. The cheese sauce thickens as it sits, so if it's too thick when reheating, just stir in a splash of warm water or milk.
Why You'll Love This Recipe
- No Fuss Weeknight Win: I swear by this—just sear the chicken, toss in the flour-butter mix, and let it melt into that creamy sauce. No fancy techniques, no stress. The penne practically cooks itself in the same pot, and by the time the timer goes off, you’ve got a restaurant-worthy dish without the wait.
- Triple-Cheese Magic: That velvety heavy cream base with the three cheeses? It’s the kind of rich, tangy, melty goodness that makes you forget you’re making it at home. The butter-flour roux at the start is the secret—it thickens the sauce just right, so every bite is creamy but not heavy.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Cook a big batch, portion the pasta and chicken separately, and reheat with a splash of milk or broth. My kids grab it for school lunches, and honestly? They’d rather have this than anything from the cafeteria.
- Pantry Staple Power: You’re already using stuff you’ve got—flour, butter, cream—so it’s budget-friendly without tasting cheap. And leftovers? They reheat like a dream, making it my lazy Sunday dinner or emergency dinner-for-guests recipe. Plus, the chicken stays juicy, so no sad, dry bites here.
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Here's how to recreate that legendary restaurant sauce at home with creamy perfection.
🔥 Step 1: Sear the Chicken Until Golden
Heat the 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Season the 1.5 lb boneless, skinless chicken breast with 0.5 tsp salt and 0.25 tsp ground black pepper, then add it to the pan. Cook undisturbed for 4-5 minutes until the bottom is golden brown and crispy.
Flip the chicken and cook another 3-4 minutes until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into ¼-inch thick strips. I like to slice against the grain for maximum tenderness—this ensures each bite has that perfect texture.
🍳 Step 2: Build the Creamy Cheese Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt 2 tbsp unsalted butter over medium heat. Add the 2 cloves minced garlic and 0.5 tsp onion powder, cooking for 30 seconds until fragrant. Immediately whisk in the 2 tbsp all-purpose flour to create a roux.
Cook the roux for 1-2 minutes until it turns light golden and smells nutty. Slowly pour in the 1 cup heavy cream while whisking constantly to prevent lumps. Bring to a gentle simmer and let it thicken for 3-4 minutes until it coats the back of a spoon. This is where the magic happens—don't rush this step or your sauce will be grainy.
🥘 Step 3: Add Cheeses for Ultimate Creaminess
Reduce heat to low and gradually add the 1 cup freshly grated parmesan cheese, stirring until fully melted. Then add the 8 oz sliced mozzarella cheese and 4 oz shredded sharp cheddar cheese. Stir constantly for 2-3 minutes until all the cheese is completely melted and the sauce is silky smooth.
Here's the thing—if the sauce looks too thick, add 2-3 tablespoons of pasta water later. But if it's too thin now, simmer uncovered for another 1-2 minutes to reduce. The perfect consistency should coat the back of a spoon but still flow easily. Taste and adjust seasoning with more salt or pepper if needed.
🍳 Step 4: Cook the Penne to Al Dente Perfection
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta and cook until 1 minute before package directions for al dente. Reserve ½ cup pasta water before draining—this starchy liquid is your secret weapon for creamy pasta.
Drain the pasta and immediately add it to the cheese sauce in the skillet. Toss everything together for 1-2 minutes until the pasta is fully coated. If needed, add some of the reserved pasta water 1 tablespoon at a time to loosen the sauce to your desired consistency. The pasta should be tender but still have a slight bite—this is key for that restaurant-quality texture.
🍽️ Step 5: Combine and Garnish for Restaurant-Worthy Presentation
Return the sliced chicken to the skillet and gently fold it through the pasta and sauce. Cook for just 1-2 minutes until everything is heated through and the chicken is warmed completely. The sauce should now be perfectly creamy with melted cheese clinging to every strand of pasta.
Transfer to serving plates and garnish with the 0.25 cup chopped fresh parsley. I like to add an extra sprinkle of parmesan cheese on top for that final restaurant touch. Serve immediately while the sauce is still hot and creamy—this dish doesn't wait! The combination of tender chicken, al dente pasta, and that rich three-cheese sauce will have everyone asking for seconds.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- USE COLD BUTTER FOR ROUX: The three-cheese sauce starts with a butter-flour roux, and I learned this the hard way—warm butter burns before the flour even browns. Stick the butter in the fridge for 10 minutes first, then melt it slowly over medium-low heat. This gives you time to whisk in the flour without turning it into scrambled eggs.
- BRINE THE CHICKEN: Skinless chicken breast dries out when tossed in heavy cream sauce. Prevent this by brining it for 30 minutes in ice water with 1 tablespoon salt per cup. No, it’s not the same as marinating, but it keeps the meat juicy even after cooking. (Yes, even if you’re impatient like me—just set a timer.)
- WHISK THE CREAM HARD: The heavy cream gets incorporated into the roux, and if you stir it in too fast, you’ll end up with lumps that ruin the silky texture. Heat the cream separately until it’s steaming, then whisk it into the roux in a slow, steady stream while keeping the pot on low. Sounds weird, but it works—no one wants gritty sauce.
- SALVAGE OVERCOOKED PASTA: Penne gets mushy if you don’t drain it right. Rescue it by shocking it in ice water for 30 seconds after draining, then toss it with a splash of pasta water and a pinch of salt. This keeps it al dente while you finish the sauce. (Your future self will thank you when the dish doesn’t turn into glue.)
Health benefits of applebee's three cheese chicken penne copycat
Protein Powerhouse
This dish packs a solid 40 grams of protein per serving from the chicken breast, making it a satisfying meal that keeps you full for hours.
The combination of lean protein and complex carbs from penne creates a balanced macronutrient profile that's perfect for post-workout recovery or a comforting family dinner. I've found that serving this with a side salad adds fiber to round out the meal even more. 💪
Calcium Boost
The three-cheese sauce delivers a serious calcium boost—about 35% of your daily value per serving—thanks to the parmesan, mozzarella, and cheddar. Calcium isn't just for bones; it supports muscle function and nerve signaling, which is especially important if you're active or recovering from injury.
The sharp cheddar adds flavor while contributing to this nutritional benefit.
Healthy Fats
While this dish is indulgent, the heavy cream and butter provide healthy fats that support brain function and hormone production. The key is portion control—I recommend serving with steamed veggies to balance the richness.
The fats also help your body absorb fat-soluble vitamins from the cheese, like vitamin A and vitamin K2.
Vitamin Boost
Fresh parsley garnish adds vitamin K and vitamin C, while the garlic in the sauce provides antioxidants. The heavy cream contributes vitamin B12, essential for energy metabolism. Together, these nutrients make this dish more than just comfort food—it's a surprisingly nutritious meal when balanced properly.
Customizable Light Options
Want to lighten it up? Swap half the heavy cream for low-fat Greek yogurt—it still delivers protein while cutting calories. Use whole wheat penne for extra fiber, and add steamed broccoli or roasted Brussels sprouts to bulk up the plate.
The dish still tastes indulgent while being more balanced. 🌱
Portion Control Tips
This recipe serves four generously, but I often halve it for two people to avoid leftovers. The sauce reheats beautifully, so you can make it ahead and portion carefully. For a lighter version, serve over a zucchini noodle base instead of penne—it cuts carbs while keeping that creamy satisfaction. 🍽️
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of chicken breast?
You can absolutely use chicken thighs, but they'll need 5-7 extra minutes of cooking time since they're darker meat. For best results, trim any excess fat and cook them skin-side down first to render the fat. The thighs will stay juicier than breast but may have slightly more flavor—great if you prefer richer meat. Just watch the internal temperature and pull them at 165°F.
How do I fix a cheese sauce that's too thick or too thin?
If your sauce is too thick, add 1-2 tablespoons of warm pasta water or milk while stirring constantly. For a sauce that's too thin, simmer uncovered for 1-2 extra minutes to reduce. The key is patience—don't rush the simmering step or you'll end up with lumps. If all else fails, whisk in ½ teaspoon cornstarch mixed with 1 tbsp cold water for instant thickening.
Can I make this dish ahead of time?
Yes, but with a few tricks! Cook the chicken and pasta separately, then store them in the fridge for up to 2 days. Reheat the sauce separately, then toss everything together when ready to serve. For freezing, assemble the dish completely (without garnish), cool it completely, then freeze for up to 2 months. Thaw overnight in the fridge and reheat gently—microwaving can make the sauce too runny.
What's the best way to reheat leftovers?
Reheat leftovers in a skillet over medium-low heat with a splash of water or milk to restore creaminess. Stir constantly to prevent sticking. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. Never reheat to a boiling point—this breaks the sauce's texture. If the sauce separates, just whisk vigorously to recombine before serving.
Can I substitute any of the cheeses?
For the parmesan, Pecorino Romano works well. Swap mozzarella for fontina or provolone for extra richness. Cheddar can be replaced with Gruyère or Monterey Jack. The key is using fresh, high-quality cheeses—pre-shredded varieties contain anti-caking agents that prevent proper melting. If you're lactose intolerant, try lactose-free versions or use nutritional yeast for a cheesy flavor without dairy.