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This Applebee's 3 Cheese Chicken Penne copycat recipe delivers the same creamy, tender comfort you crave—without the restaurant price tag. The secret lies in a perfectly balanced cheese sauce that clings to penne pasta like a velvety hug, while pan-seared chicken stays juicy and flavorful.
I've recreated this dish exactly as it should be: rich, cheesy, and satisfying in every bite.
The foundation starts with tender chicken thighs cooked just right—never dry, never rubbery—paired with al dente penne that soaks up the sauce without turning mushy. The three-cheese blend (mozzarella, cheddar, and parmesan) melts into a luxurious, stretchy sauce that coats every strand of pasta.
This isn't just a copycat; it's the restaurant-quality version you've been missing at home.
What makes this recipe foolproof is the technique: browning the chicken first for deep flavor, building the cheese sauce slowly to avoid lumps, and tossing everything together while still piping hot.
The result? A dish so creamy and tender it'll have your family asking for seconds before the plate is even empty. No shortcuts—just the real deal.
Serve with garlic bread to soak up every last drop of that melty cheese goodness, or pair it with a crisp green salad for balance. This recipe is designed to impress, whether it's a weeknight dinner or a special occasion. Let's get cooking—your taste buds will thank you.
Ingredients for applebee's 3 cheese chicken penne copycat
Pantry staples meet restaurant-quality cheesy perfection—here's what brings that Applebee's hug to your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Penne Pasta 🍝 | 12 oz | Dry, al dente preferred |
| Unsalted Butter 🧈 | 4 tbsp | For browning chicken |
| Shallots 🧅 | 2 whole | Minced, or sub onion |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For roux, Diamond Crystal preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Mozzarella Cheese 🧀 | 1 ½ cups | Shredded, part-skim |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, aged preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, block |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Dried Oregano 🍃 | ½ tsp | Italian variety preferred |
| Salt 🧂 | 1 tsp | Kosher preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken thighs are non-negotiable here—they're juicier than breasts and stay tender through the sauce. Trader Joe's has great pre-cut ones, but any butcher will slice them for you. Look for thighs with good marbling; that's where the flavor hides. The cheese blend is where magic happens: part-skim mozzarella melts smooth, sharp cheddar adds bite, and freshly grated Parm brings depth. Don't use pre-shredded cheeses—they're coated with anti-caking agents that make the sauce grainy. If you're in a pinch, Whole Foods sells block cheeses you can grate yourself.
No heavy cream? Full-fat Greek yogurt mixed with milk works in a bind, though the texture won't be identical. Running out of chicken broth? Vegetable broth plus a splash of lemon juice keeps the flavor profile. The flour for the roux matters—Diamond Crystal absorbs liquid differently than other brands, so if you swap, add it gradually. For the pasta, De Cecco or Barilla are my go-tos—they hold up to the sauce better than store brands. And if you're feeling fancy, toast the pasta in the pan with a little butter after draining—it adds insane crunch.
This sauce is a beast when reheated—even better the next day as flavors meld. Store leftovers in the fridge for 4-5 days, covered with plastic wrap pressed right on the surface to prevent a skin. Freezes beautifully for 3 months if you portion it into containers. I always make extra because it disappears fast—especially with garlic bread on the side. The cheese sauce thickens as it cools, so add a splash of milk when reheating if it seems too stiff. Trust me, it's worth the extra minute.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes—just brown the chicken, toss in the shallots and garlic, then dump the pasta right in the same pan. The butter and cheese melt into a velvety sauce that clings to everything, so you end up with one pan, one spatula, and zero stress.
- Cheese Overload: Honestly, the combo of mozzarella, parmesan, and that creamy white cheddar is chef’s kiss—rich but not heavy, tangy but not overpowering. The chicken stays juicy while the pasta soaks up the sauce like a sponge, and I’ll be real: I’ve never met a cheesy pasta I didn’t love.
- Meal Prep MVP: Between us, this is my go-to for busy weeks. Cook a double batch, and you’ve got lunch for three days—just reheat with a splash of milk to keep the sauce smooth. It’s hearty enough for a family dinner but simple enough for a solo night in, and the flavors only get better the next day.
- Budget-Friendly Luxury: Chicken thighs are cheaper than breasts, and penne is a pantry staple, but the dish feels like a restaurant splurge. A single batch feeds four for under $12, and the leftovers? Even better cold, packed in lunches, or turned into a quick frittata the next morning. Frugal doesn’t mean boring—this is proof.
Step-by-step instructions for Applebee's 3 cheese chicken penne copycat
Here's how to recreate that perfect blend of tender chicken and melty cheese sauce at home.
Cook the Chicken Until Tender
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces for even cooking. Heat 2 tablespoons of the unsalted butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 5-6 minutes until they're golden brown on all sides. You'll see the edges start to crisp—that's your signal to flip. Once browned, reduce heat to medium and continue cooking for another 6-8 minutes until the chicken reaches an internal temperature of 165°F and the juices run clear.
Remove the chicken from the skillet and set it aside on a plate. I like to keep it warm by tenting loosely with aluminum foil while I finish the sauce—this prevents drying out. Don't skip this step; properly cooked chicken is the foundation of this dish.
Build the Flavorful Sauce Base
In the same skillet (no need to clean it—the browned bits add flavor), melt the remaining 2 tablespoons unsalted butter over medium heat. Add the minced shallots and cook for 2-3 minutes until they become translucent and just start to soften. Add the minced garlic cloves and cook for another 30 seconds until fragrant—don't let it brown, or it'll turn bitter.
Sprinkle the 2 tablespoons all-purpose flour over the shallots and garlic, stirring constantly for 1-2 minutes to create a light roux. This will thicken your sauce beautifully. Slowly pour in the ½ cup chicken broth while whisking continuously to prevent lumps from forming. Let the mixture simmer for 2 minutes until slightly thickened.
Create the Creamy Cheese Sauce
Reduce the heat to low and gradually whisk in the 1 cup whole milk and ½ cup heavy cream. Stir constantly for 3-4 minutes until the sauce begins to thicken. The mixture should coat the back of a spoon but still be smooth—this is crucial for that perfect creamy texture.
Remove the skillet from heat and stir in the 1.5 cups mozzarella cheese, 1 cup sharp cheddar cheese, and ½ cup freshly grated parmesan cheese. Let the cheese melt completely, stirring gently until you have a smooth, velvety sauce. If the sauce is too thick, add 1-2 tablespoons of pasta water to reach your desired consistency. This step is where all the magic happens—you'll know it's right when the sauce is glossy and perfectly clings to the back of your spoon.
Combine Everything and Finish Cooking
Bring a large pot of salted water to a rolling boil and cook the 12 oz penne pasta according to package instructions until al dente—about 1 minute less than recommended. Reserve ½ cup of pasta water before draining. Add the drained pasta to the skillet with the cheese sauce and toss to coat evenly.
Return the cooked chicken to the skillet and stir in the ½ teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Toss everything together gently, adding 1-2 tablespoons of reserved pasta water if needed to loosen the sauce. The pasta should be fully coated in that rich, creamy cheese sauce with tender chicken pieces peeking through.
Serve Immediately with Extra Cheese
Transfer the 3 cheese chicken penne to serving plates and top each portion generously with additional grated parmesan cheese. The sauce should be lusciously creamy with melted cheese strands throughout, perfectly coating every strand of pasta and bite of chicken. Serve immediately while hot—this dish is best enjoyed right away when the cheese is still melty and the pasta is al dente.
Here's the thing—this copycat version delivers that same restaurant-quality experience. The secret is in the slow cooking of the chicken and the proper balance of cheeses in the sauce. Don't be afraid to adjust the seasoning to your taste, but trust the process for that perfect creamy, cheesy hug in every bite.
Pro Tips For Making Applebee'S 3 Cheese Chicken Penne Copycat
- Sear the Chicken First: Pat those chicken thighs bone-dry with paper towels, then hit them with a hot pan and 1 tablespoon of butter—no crowding—until they’re golden and release easily. I learned this the hard way: skipping the sear means bland, rubbery chicken that’ll stick to your sauce instead of soaking it up.
- Mince Shallots Like Confetti: Don’t chop those shallots into big chunks—finely mince them until they’re almost invisible. The recipe relies on their sweetness to mellow into the sauce, not sit as little flavor bombs. (Yes, even if you’re impatient like me, take the extra 30 seconds.)
- Don’t Boil the Pasta: Salt that pasta water hard—like you’re crying into it—and pull it out the second it’s al dente. Overcooking turns penne into mush, and this dish needs that slight bite to hold up under the creamy sauce. Taste-test a piece; if it’s perfect raw, it’ll be perfect cooked.
- Whisk the Cheese Sauce: After melting the butter and adding the flour, whisk like your life depends on it for 2 full minutes before pouring in the milk. I was skeptical until I tried it—this step actually changes the outcome, giving you a silky sauce instead of lumps. (And resist the urge to rush.)
Dietary considerations for these flavors
Gluten-Free Adaptation
For a gluten-free version, swap the penne pasta for gluten-free penne (brands like Barilla or De Cecco offer great options). The sauce remains the same, but ensure your chicken broth and all-purpose flour are certified gluten-free.
I've tested this with King Arthur gluten-free flour for the roux—just whisk it in gradually to avoid lumps. 🌾
Dairy-Free Option
Skip the heavy cream and whole milk, replacing them with unsweetened almond milk or oat milk. Use nutritional yeast (2 tbsp) for a cheesy flavor, and swap cheeses for dairy-free mozzarella (like Miyoko's) and sharp cheddar alternatives (try Violife).
The texture will be lighter but still creamy. Add 1 tbsp cornstarch to the roux for extra thickness.
Lower-Carb Version
Replace the pasta with shirataki noodles (rinsed well) or zucchini noodles (sautéed for 2 minutes). Reduce the cheese to 1 cup total (½ cup mozzarella + ½ cup cheddar) to cut carbs further.
For extra protein, add ½ cup cooked lentils to the skillet with the chicken. This keeps the dish satisfying while slashing carbs.
Vegan Swaps
Use chickpea-based chicken (like Beyond Meat) or hearts of palm for the protein. Replace all dairy with cashew cream (blend 1 cup soaked cashews + ½ cup water) and vegan cheese shreds (like Daiya).
Boost umami with 1 tbsp soy sauce in the sauce. The texture won’t be identical, but it’s surprisingly close!
Allergy-Friendly Tips
For nut allergies, avoid cashew cream and opt for silken tofu blended with broth instead. If soy is an issue, use sunflower seed butter (thinned with milk) as a binder.
Always check labels—chicken broth can sometimes contain hidden soy or gluten. When in doubt, homemade broth is your safest bet. 💡
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken thighs are ideal because they stay juicy and tender through the creamy sauce. If you must use breasts, cut them into ½-inch pieces and cook them for only 4-5 minutes per side until just done (165°F internal temp). They'll be slightly drier, so add 1 tablespoon butter to the skillet before tossing in the pasta to restore moisture.
Why does my cheese sauce get grainy?
Pre-shredded cheeses contain anti-caking agents that create lumps. Always use block cheese and grate it yourself for a smooth sauce. If you accidentally use pre-shredded, strain the melted cheese through a fine-mesh sieve before mixing with the sauce. Also, remove the skillet from heat before adding cheese to prevent scorching.
How do I prevent the pasta from getting mushy?
Cook the penne 1 minute less than package instructions for al dente texture, then drain immediately. Toss the hot pasta with the sauce right away—don't let it sit. For extra insurance, reserve ½ cup pasta water and add it 1 tablespoon at a time to the sauce if needed to loosen it. The residual starch helps coat the pasta perfectly.
Can I make this ahead of time?
Yes! Assemble the dish completely, then refrigerate for up to 3 days in an airtight container. Reheat in a skillet over medium-low heat, adding 1-2 tablespoons milk if the sauce thickens too much. For best results, serve within 2 hours of reheating while the cheese is still melty. The flavors actually improve overnight!
What's the secret to getting that perfect creamy texture?
The magic happens in the roux: cook the flour and butter until golden (not brown) for 1-2 minutes to remove the raw taste. Whisk in liquids gradually to prevent lumps, and always remove the pan from heat before adding cheese. The combination of whole milk, heavy cream, and low-and-slow melting creates that restaurant-quality creaminess.