Appetizers
Applebee's Three Cheese Penne delivers that restaurant-quality comfort in one skillet, where creamy, melty cheese coats perfectly cooked penne in layers of savory perfection. The secret lies in the three-cheese blend—mozzarella, parmesan, and cheddar—simmered just until velvety without breaking, while crispy sausage adds depth.
I've recreated this dish exactly as it's served in restaurants, so you get that same satisfying, gooey texture at home.
What makes this recipe foolproof is the one-pot method, where the pasta cooks directly in the cheese sauce, absorbing all that rich, tangy flavor. No need for separate pots or complicated techniques—just 15 minutes of active prep, then let the sauce work its magic while you finish the table.
The key is patience with the cheese: simmering too fast turns it grainy, but low heat ensures that perfectly smooth, stretchy sauce we all crave.
By the time you're done, you'll have a skillet of golden penne swimming in a sauce so creamy it clings to every noodle, topped with crispy sausage that adds a satisfying bite. The aroma alone will have everyone gathering around the table, and the first bite delivers that restaurant-worthy satisfaction.
This is the kind of dish that turns a simple weeknight into a special occasion without the fuss.
Serve with garlic bread to soak up every last drop of that cheesy goodness, or add a simple side salad for balance. The leftovers reheat beautifully too, making this a meal-prep friendly favorite that tastes just as good the next day. Let's get cooking!
Ingredients for applebee's three cheese penne
Penne, sausage, and three cheeses—this skillet combo delivers restaurant-style comfort at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Medium or large size preferred |
| Italian Sausage 🌭 | 1 lb | Sweet or spicy, casings removed |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk, fresh shredded |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp or medium, fresh shredded |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, block preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for best texture |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Oregano 🍃 | ½ tsp | Italian preferred |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
The cheese is where this dish shines. Freshly shredded mozzarella (not pre-shredded from the bag) melts the smoothest—Trader Joe's or Whole Foods have the best quality. For the cheddar, sharp varieties add depth, while Parmesan needs to be freshly grated from a block. The sausage should be Italian-style, not hot dogs—Johnsonville or Hillshire Farm are reliable brands. If you're feeling fancy, grab fresh fennel sausage from a specialty market for extra flavor. The penne should be medium or large—smaller shapes can get lost in the sauce.
No mozzarella? Fontina or provolone work in a pinch, but they melt differently. Running short on cheddar? Monterey Jack at half the amount keeps things creamy. Pre-shredded cheese? Toss it in a bowl first—it has anti-caking agents that can make the sauce grainy. The chicken broth can be swapped for half-and-half or whole milk if you prefer richer sauce. For the garlic, roasted garlic adds sweetness, but fresh minced is classic. If you're skipping the red pepper flakes, a dash of smoked paprika gives warmth without heat.
This sauce gets better as it sits—cover and let it rest 10 minutes before serving. Leftovers keep for 3-4 days in the fridge, but the texture changes slightly (more saucy). For meal prep, cool the pasta quickly under cold water before storing to prevent sogginess. Freezing isn't ideal—the cheese separates—but you can freeze just the sauce separately for up to 2 months. Serve with garlic bread to soak up every last bit of that cheesy goodness.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything in one pot, stir, and walk away. No fancy techniques, no extra dishes, and honestly? That’s my kind of dinner.
- Triple Cheese Bliss: Mozzarella’s gooey, cheddar’s sharp, and parmesan? The perfect salty crunch on every bite. I’ll be real: my kids fight over the last forkful.
- Weeknight & Party Ready: Same recipe, different vibes. Serve it with garlic bread for a lazy Tuesday or add a side salad for a casual dinner guest night. It never feels like a chore.
- Budget-Friendly Leftovers: Italian sausage stretches far, and cheese stretches even more. I make double batches—it reheats beautifully, and honestly? The second night tastes just as good as the first.
Step-by-step instructions for Applebee's-inspired three cheese penne
This one-skillet method delivers that signature Applebee's triple-cheese magic with rich, melty layers you can't get anywhere else.
Brown the Sausage and Sauté the Garlic
Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 1 pound Italian sausage, breaking it into small chunks as it hits the pan. Cook for 5-6 minutes, stirring occasionally, until the sausage is deeply browned and the fat begins to render out. You'll know it's ready when the edges are crispy and the meat pulls away cleanly.
Once the sausage is browned, reduce heat to medium and add the 3 cloves minced garlic. Sauté for 30-45 seconds until fragrant—just until the garlic turns golden, not brown. Watch it closely; garlic burns faster than you think. Remove the skillet from heat and set aside for now. This step builds the flavor foundation for your sauce.
Cook the Pasta Until Al Dente
Return the skillet to medium heat and add the 12 ounces penne pasta, stirring to coat it in the sausage fat. Pour in the 0.5 cup chicken broth and 0.5 cup heavy cream, then add the 1.5 teaspoons salt, 0.5 teaspoon black pepper, 0.5 teaspoon dried oregano, and 0.25 teaspoon red pepper flakes. Stir everything together and bring to a gentle simmer.
Cover the skillet and cook for 12-14 minutes, stirring occasionally, until the pasta is al dente—firm to the bite with a slight resistance. You want it to finish cooking in the residual heat from the cheese. If the mixture looks dry before the pasta is done, add 2-3 tablespoons hot water to keep it moist.
Build the Triple-Cheese Sauce
Once the pasta is al dente, remove the skillet from heat and stir in the 2 tablespoons all-purpose flour. Let it sit for 1 minute to absorb any excess moisture, then gradually add the 2 cups shredded mozzarella cheese and 1 cup shredded cheddar cheese, stirring constantly. The cheese will begin to melt almost immediately, creating a thick, creamy sauce.
Return the skillet to low heat and stir in the 0.5 cup freshly grated parmesan cheese. Cook for 2-3 minutes until the sauce is smooth and fully combined. The heat should be just enough to melt the cheese without scorching it. If the sauce is too thick, add 1-2 tablespoons hot water to reach your desired consistency.
Finish and Serve with Extra Cheese
Taste the sauce and adjust the seasoning if needed—add more salt, pepper, or red pepper flakes to taste. The cheese should be fully melted and the sauce should coat the back of a spoon. For an extra restaurant-style touch, sprinkle an additional 0.25 cup shredded mozzarella on top and let it melt for 30 seconds before serving.
Serve immediately in deep bowls, garnished with extra freshly grated parmesan and a sprinkle of black pepper. The pasta should be coated in a glossy, melty cheese sauce with tender sausage throughout. This dish tastes best straight from the skillet—every bite delivers that perfect balance of creamy, cheesy, and savory flavors.
Pro Tips For Making Applebee'S Three Cheese Penne
- CRANK THE SAUSAGE HEAT: After browning the Italian sausage, crank the heat to medium-high and let it sizzle for 2-3 minutes after the last bit of liquid evaporates. This caramelizes the meat’s surface and deepens the flavor—something you’ll notice if you rush the process.
- PRE-SHRED CHEESE IS YOUR ENEMY: Skip the pre-shredded cheese in this recipe. It’s packed with anti-caking agents that make the sauce grainy and clumpy. Instead, buy blocks of mozzarella and cheddar, grate them yourself, and toss them with a pinch of flour to prevent sticking while you cook.
- DON’T DUMP THE PASTA WATER: When tossing the cooked penne with the cheese sauce, reserve about ½ cup of starchy pasta water. The sauce will look thin at first, but that water binds everything together and creates a silky, clingy texture—no one wants dry, gloppy penne.
- REST THE SAUSAGE: After cooking, let the Italian sausage rest for 5 minutes off the heat before mixing it into the sauce. This lets the juices redistribute, so every bite stays moist and flavorful instead of turning into a dry, crumbly mess. (Yes, even if you’re impatient like me.)
Regional styles of applebee's three cheese penne
Southern Comfort Twist
For a true Applebee's-inspired flavor, add 1 teaspoon smoked paprika when browning the sausage and swap the Italian sausage for Andouille—this Louisiana-inspired swap adds deep, smoky notes that pair perfectly with the cheddar.
I like using Johnsonville Andouille for that authentic Cajun kick without the heat. Serve with crispy fried onions on top for that classic Southern diner touch. 🌶️
Italian Grandma Style
Transform this into a classic Italian nonna dish by replacing the cheddar with 1 cup grated Pecorino Romano and adding ½ cup sun-dried tomatoes (chopped) to the sauce. Use sweet Italian sausage and finish with fresh basil leaves instead of red pepper flakes.
The Pecorino adds a sharp, tangy bite that cuts through the richness of the mozzarella and heavy cream. For extra authenticity, serve with a side of garlic knots instead of bread. 🍅
Texas BBQ Fusion
Give this dish a Texan upgrade by mixing ½ cup shredded pepper jack cheese into the mozzarella and cheddar blend. Add ½ cup cooked pulled pork (or shredded rotisserie chicken) to the skillet with the sausage, and finish with pickled jalapeños for a tangy kick.
Swap the red pepper flakes for ½ teaspoon chipotle powder for smoky heat. This version keeps the creamy texture but adds bold, Texan-inspired flavors that’ll have everyone asking for seconds. 🌮
Vegetarian-Friendly Adaptation
Skip the sausage entirely and replace it with 1 cup sliced mushrooms (cremini or portobello) and ½ cup diced bell peppers for a hearty vegetarian version.
Boost the umami with 1 tablespoon soy sauce when building the sauce, and add ½ cup spinach at the very end to wilt into the cheese. Use vegetable broth instead of chicken broth, and top with nutritional yeast for a cheesy, savory finish.
This version is just as satisfying and proves the dish works beautifully without meat. 🌱
Spicy Buffalo Style
For a fiery twist, replace the red pepper flakes with 1 tablespoon hot sauce (like Frank’s RedHot) and add ½ cup crumbled blue cheese to the sauce at the end. Toss the cooked penne in 2 tablespoons melted butter and the hot sauce before mixing in the cheese sauce.
Finish with chopped celery and green onions for a Buffalo chicken pasta vibe. Serve with ranch or blue cheese dressing on the side for dipping. This version delivers that signature Buffalo wing heat in every cheesy bite. 🔥
Nutrition facts
Frequently asked questions
Why does Applebee's Three Cheese Penne use both heavy cream and broth?
The combination creates the perfect sauce texture—heavy cream adds richness while chicken broth prevents the cheese from becoming too heavy or greasy. The broth also helps balance the saltiness of the cheddar and mozzarella, creating that signature creamy yet light consistency.
Can I make this recipe without flour?
Yes, but the sauce may be thinner. Replace the 2 tablespoons flour with 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry). Stir it in after cooking the pasta and let it simmer for 1-2 minutes until thickened. This works just as well for thickening the cheese sauce.
How do I prevent the cheese from getting grainy?
Keep the heat low when melting the cheese and stir constantly to prevent scorching. Use freshly shredded cheese (not pre-shredded from bags) and avoid overcooking—the sauce should just reach a gentle simmer, not boil. If it starts looking grainy, immediately remove from heat and stir in 1 tablespoon cold water to smooth it out.
Can I use rotisserie chicken instead of sausage?
Shred 1 cup cooked rotisserie chicken and add it with the pasta. For extra flavor, toss the chicken in 1 teaspoon Italian seasoning before mixing. This swap works especially well for a lighter, protein-packed version. The chicken absorbs the cheese sauce beautifully, making it a great alternative.
What's the best way to reheat leftovers?
Reheat in the microwave for 1-2 minutes (covered with a damp paper towel) or in a skillet over low heat with 1-2 tablespoons water or broth to restore creaminess. Avoid high heat—the cheese can separate. For best results, reheat only until warmed through and add extra cheese on top to refresh the melted texture.