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This Applebee's three cheese chicken penne copycat recipe delivers the same restaurant-quality comfort food you crave at home. The secret lies in perfectly seasoned chicken breast, al dente penne pasta, and a rich three-cheese sauce that's creamy yet never greasy.
I've replicated the signature parmesan-crusted texture and melty mozzarella strands that make this dish so addictive.
The chicken gets marinated in a blend of garlic, lemon, and Italian seasoning before being coated in parmesan and breadcrumbs for that signature crispy crust. Meanwhile, the penne pasta cooks to perfect al dente texture, ready to soak up the flavorful sauce.
What sets this recipe apart is the three-cheese sauce made with heavy cream, mozzarella, parmesan, and a touch of cream cheese for that signature creamy yet slightly tangy flavor profile.
When everything comes together, you'll have tender chicken pieces with crispy parmesan crusts nestled among perfectly cooked penne pasta, all blanketed in that luxurious three-cheese sauce. The dish maintains the restaurant's signature balance of creamy, cheesy goodness with just the right amount of savory depth.
This copycat version captures all the essence of the original while being easier to make at home.
Serve with garlic bread on the side for the full Applebee's experience. The combination of warm, cheesy pasta and crispy garlic bread makes this a meal that's perfect for family dinners or casual gatherings. Here's how to recreate this restaurant favorite in your own kitchen.
Ingredients for applebee's three cheese chicken penne copycat
The secret to Applebee's signature crispy chicken and creamy cheese sauce starts with these quality ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Penne Pasta 🍝 | 12 oz | Dry weight, al dente preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk |
| Freshly Grated Parmesan Cheese 🧀 | ½ cup | Block preferred, not pre-shredded |
| Cream Cheese 🧀 | 4 oz | Softened for smooth sauce |
| All-Purpose Flour 🌾 | ½ cup | For breading chicken |
| Panko Breadcrumbs 🍞 | ½ cup | Extra for extra crunch |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Italian Seasoning 🌿 | 1 tbsp | Dried blend preferred |
| Olive Oil 🫒 | 2 tbsp | For pan-frying chicken |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Butter 🧈 | 2 tbsp | Unsalted, for pasta |
The chicken breast is your foundation—look for plump, evenly sized pieces at the meat counter, not the pre-cut bins. Costco or Trader Joe's often have the best prices for whole breasts you can cube yourself. Cubing them evenly (about 1-inch) ensures consistent cooking. For the pasta, Barilla or De Cecco are my go-tos—they hold up better than store brands. The cheese selection matters too: low-moisture mozzarella (like Sargento) melts cleaner than fresh, while Parmigiano-Reggiano for the parmesan makes all the difference. Skip the pre-shredded stuff—it gets gummy when melted.
No Italian seasoning? Mix 1 tsp dried oregano, ½ tsp dried basil, and ¼ tsp dried thyme—it's the same flavor profile. Short on cream cheese? Add ¼ cup extra heavy cream and 2 tbsp grated parmesan to compensate. For the chicken marinade, fresh garlic and lemon juice are non-negotiable (dried powder won't cut it). If you're prepping ahead, marinate the chicken overnight—it makes the crust even crispier. The panko breadcrumbs? Toast them in a dry pan for 2 minutes before using for extra crunch (trust me on this).
Store prepped chicken pieces in the fridge for up to 2 days before cooking—just let them sit at room temp for 15 minutes before breading. The sauce reheats beautifully—keep it covered with foil to prevent a skin from forming. Leftovers last 3-4 days in the fridge or 3 months frozen (portion into meal-sized containers for easy reheating). For the pasta, cook it 1 minute less than package instructions—it'll finish cooking in the sauce. This dish tastes even better the next day as the flavors meld.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear, the chicken just needs a quick sear and a sprinkle of salt—no fancy marinating, no brining. Toss it in the same pan with the garlic and butter while the pasta cooks, and suddenly you’ve got that restaurant-worthy texture without the fuss.
- Triple Cheese Magic: That creamy sauce with mozzarella and parmesan? It’s the kind of flavor that makes you close your eyes. The mozzarella melts into stretchy strands while the parmesan adds that sharp, salty bite—every forkful feels like a little cheesy hug.
- Leftovers That Don’t Suck: Between us, most pasta leftovers turn into sad, dry glue. Not this. The heavy cream keeps it rich and the cheese clings to the penne, so reheating is just a quick toss in the microwave or stovetop. My kids actually ask for it the next day.
- Weeknight Win: Pasta on the stove, chicken in the pan, sauce simmering—it’s all happening at once. No chopping veggies, no last-minute grocery runs. Honestly, I’ve made this on nights when I’d normally order takeout, and it’s always cheaper, faster, and way more satisfying.
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Let's recreate that iconic restaurant dish with perfectly crispy chicken and a creamy, melty cheese sauce.
Prepare the Chicken for Crispy Perfection
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch cubes—this ensures even cooking. In a shallow dish, combine the chicken cubes with the 2 tbsp lemon juice, 1 tbsp Italian seasoning, 1.5 tsp salt, and 0.5 tsp black pepper. Let it marinate for 15 minutes while you prep the breading station.
Set up three shallow bowls: one with the 0.5 cup all-purpose flour, one with the 0.5 cup panko breadcrumbs, and one with a mix of 0.25 cup panko breadcrumbs and 0.25 cup freshly grated Parmesan cheese. This layered breading creates that signature crispy-parmesan crust. Work quickly—wet ingredients lose their stickiness fast.
Bread and Pan-Fry the Chicken
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, dredge each chicken cube first in the flour, then the plain panko, and finally the Parmesan-panko mix. Press the breading firmly so it adheres—this is what gives that signature crunch.
Carefully add the breaded chicken to the skillet and cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain excess oil. Keep the chicken warm while you prepare the pasta and sauce—don't skip this step, or the chicken will get soggy.
Cook the Penne to Al Dente Perfection
Bring a large pot of salted water to a rolling boil—it should taste like the ocean. Add the 12 oz penne pasta and cook for 1 minute less than package instructions (about 10-11 minutes). Reserve 1 cup of pasta water before draining—this starchy liquid is the secret to a silky sauce. Drain and set aside.
While the pasta cooks, melt the 4 oz cream cheese and 2 tbsp butter in the same skillet used for the chicken over medium heat. Whisk until smooth, then add the 1 cup heavy cream and 0.25 cup freshly grated Parmesan cheese. Simmer for 3-4 minutes until slightly thickened—this forms the creamy base of the sauce.
Combine and Create the Signature Cheese Sauce
Return the cooked penne to the skillet with the sauce. Stir gently to coat the pasta evenly. Reduce heat to low and gradually sprinkle in the 2 cups shredded mozzarella cheese, stirring constantly until fully melted and smooth. If the sauce seems too thick, add pasta water 1 tbsp at a time until it reaches a creamy, clingy consistency.
Add the crispy chicken back to the skillet and toss everything together. The residual heat will melt any remaining cheese and create that signature gooey texture. Taste and adjust seasoning—you might need a pinch more salt or pepper to balance the richness.
Serve Immediately for Maximum Enjoyment
Transfer the three-cheese chicken penne to serving plates while the cheese is still melty. Garnish with additional freshly grated Parmesan cheese and a sprinkle of black pepper for that restaurant-quality finish. Serve immediately while the chicken is crispy and the cheese is perfectly stretchy.
This dish delivers that iconic Applebee's experience at home—crispy chicken, al dente pasta, and a sauce so creamy it practically melts in your mouth. The secret? Keeping everything hot until the very last minute and using that reserved pasta water like a pro.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- USE A THERMOMETER: I learned this the hard way—chicken breast looks done before it actually is. For this dish, pull the chicken at 160°F (155°F if you're using a meat probe), even if it still feels slightly firm. Overcooking turns it dry, and you’ll end up drowning it in cream later.
- GRATE YOUR OWN PARMESAN: Store-bought parmesan is convenient, but freshly grated makes a real difference. Use a microplane or fine grater—it melts smoother and adds depth. Skip the pre-shredded stuff; it’s often coated with anti-caking agents that make the sauce grainy.
- DON’T BOIL THE PASTA DRY: Al dente penne is non-negotiable here. Cook it just shy of the package’s suggested time (usually 1-2 minutes less), then finish draining it directly into the saucepan with the chicken and cream. The residual starch helps thicken the sauce naturally—no slurping noodles or gloppy mess.
- SAVE THE CREAM FOR LAST: Heavy cream curdles fast when mixed with hot cheese. Warm the sauce gently, then stir in the cream off the heat. If it looks too thin, temper it with a splash of pasta water instead of dumping in cold cream—this keeps the sauce silky, not lumpy.
Common mistakes when making perfect results
Overcooking Chicken
The biggest mistake? Letting that crispy parmesan crust turn rubbery. Chicken cubes should reach 165°F internal temperature but only cook 3-4 minutes per side—any longer and you'll end up with dry, tough pieces.
Use a meat thermometer to check accuracy. I've ruined many batches by walking away while frying—set a timer for exactly 3 minutes and resist the urge to peek. 🌡️
Skipping Pasta Water
That 1 cup reserved pasta water isn't optional—it's the sauce's secret weapon. The starch in it emulsifies the cheese for that signature creamy texture. I've seen home cooks throw it away and end up with a dry, clumpy mess.
Add it 1 tablespoon at a time while stirring constantly until you reach that perfect silky consistency.
Underseasoned Sauce
The restaurant version has a subtle savory depth that comes from proper seasoning. Don't just add salt—balance the richness with ½ teaspoon garlic powder and a pinch of onion powder to the sauce.
I've had to rescue many batches by adding a splash of lemon juice (just ½ teaspoon) to cut through the heaviness. Taste as you go—this sauce needs that perfect harmony of flavors.
Cold Chicken in Warm Sauce
Adding cold chicken straight from the fridge to hot sauce will make it soggy. Always keep your cooked chicken in a 200°F oven while you finish the pasta and sauce. I've learned this the hard way—warm chicken absorbs the sauce better and maintains that perfect crunch.
If you don't have an oven, use a warming tray or even a clean pot on low heat with a lid.
Pre-Shredded Cheese Trap
Pre-shredded cheese contains anti-caking agents that make the sauce grainy. Always use freshly grated Parmesan and low-moisture mozzarella (like Sargento). I've had to start over multiple times because of that telltale gummy texture. Invest in a good cheese grater—it's worth the $15 to save your sauce. 🧀
Overmixing the Sauce
Once you add the mozzarella, stir gently but constantly—this prevents clumping. I've seen home cooks give it a vigorous stir and end up with cheese lumps. Use a wooden spoon and keep the heat on low until fully melted.
The sauce should coat the back of your spoon smoothly, not leave a gritty residue.
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs for breasts in this recipe?
Yes, but with adjustments! Chicken thighs are more forgiving and stay juicier, but they'll be less crispy. Pat them dry thoroughly and use 1 extra tablespoon of flour in the breading. Cook at 350°F for 12-15 minutes until internal temp reaches 175°F. The skin adds richness, so you may need ½ cup less mozzarella to balance flavors.
How do I make this dish ahead of time?
Prep the chicken and sauce separately, then refrigerate for up to 2 days. Cook the chicken and store in an airtight container. Assemble the sauce without the mozzarella, cool completely, then refrigerate. When ready to serve, reheat sauce on low heat, stir in cheese, and toss with pasta and chicken. Keep everything covered to prevent drying out. The flavors meld beautifully overnight!
What's the best way to reheat leftovers?
Reheat in a skillet over medium-low heat with 1-2 tablespoons of water to prevent drying. Cover and warm for 3-4 minutes, stirring occasionally. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until just warmed through. The cheese sauce may thicken—add a splash of milk or pasta water to restore creaminess. Never reheat to steaming hot!
Can I make this dish vegetarian?
Replace chicken with 12 oz extra-firm tofu or chickpeas. Press tofu to remove moisture, cube, and bread using the same method. For chickpeas, toss with 1 tbsp olive oil and bread as directed. Add ½ teaspoon smoked paprika to the sauce for depth. The texture will differ but still deliver that creamy, cheesy goodness.