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Applebee's 3 Cheese Chicken Penne copycat recipe delivers that signature creamy, cheesy goodness in a foolproof one-pot method you can master at home. The secret lies in perfectly tender chicken, al dente penne, and a velvety cheese sauce that coats every bite—just like the restaurant version.
After years of testing variations, I've refined this recipe to capture that exact balance of cheesy richness without the heavy, greasy texture some copycats deliver.
The magic happens in layers: marinated chicken that stays juicy, pasta cooked to perfection, and a cheese sauce that's thick enough to cling but light enough to avoid feeling heavy.
You'll use a blend of cheddar, parmesan, and mozzarella for that authentic Applebee's flavor profile, with a touch of cream to create that signature creamy consistency. The one-pot approach means minimal cleanup while delivering maximum restaurant-quality results.
By the time you're done, you'll have perfectly cooked penne tossed in a luscious cheese sauce with tender chicken pieces throughout. The sauce will be smooth and rich, coating every noodle and chicken bite without separating.
This isn't just a copycat—it's the version you'll crave every time you visit Applebee's, now made in your own kitchen.
The best part? This recipe scales perfectly for families or gatherings, and leftovers reheat beautifully. Whether you're serving it as a weeknight dinner or a special occasion meal, the combination of tender chicken, al dente pasta, and that perfect cheese sauce makes every bite satisfying.
Let's get started on recreating this restaurant classic at home.
Ingredients for applebee's 3 cheese chicken penne copycat
Pantry staples plus a few key ingredients for that Applebee's creamy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Penne Pasta 🍝 | 12 oz | Dry, al dente preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Shredded Sharp Cheddar Cheese 🧀 | 1 ½ cups | Freshly shredded, not pre-shredded |
| Shredded Mozzarella Cheese 🧀 | 1 cup | Low-moisture preferred |
| Freshly Grated Parmesan Cheese 🧀 | ½ cup | Block preferred over pre-grated |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Olive Oil 🫒 | 1 tbsp | For marinade |
| Dried Oregano 🌿 | ½ tsp | For marinade |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
The chicken is non-negotiable here—boneless, skinless breasts stay juicy when pounded thin. Costco or Trader Joe's usually have great prices on bulk chicken, but any grocery store will work. For the cheeses, freshly shredded is a must—pre-shredded gets clumpy and lacks that signature smoothness. I grab Kraft sharp cheddar and Sargento mozzarella from the deli section, but any good-quality brands work. The Parmesan? Always grate it yourself from a wedge—Boar's Head is my go-to, but any block-style Parm will do.
No heavy cream? Half-and-half works in a pinch, though it'll be slightly lighter. Short on cheddar? Monterey Jack at half the amount gives a similar milky richness. The chicken marinade is where the magic starts—garlic, lemon, and olive oil keep it tender. If you're feeling fancy, add a splash of white wine to the marinade. For the pasta, barilla penne is my favorite, but any good-quality brand will work. The broth? Low-sodium is key—you don't want to overpower the cheesy sauce.
This one-pot dish reheats beautifully—just add a splash of broth or water to loosen the sauce. Keeps for 4-5 days in the fridge, and freezes for 3 months if you portion it properly. I always double the recipe because leftovers taste even better the next day. For serving, a sprinkle of fresh parsley or extra Parmesan takes it to the next level.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss the chicken and pasta in the same pot, simmer until the cream turns velvety, then dump in those cheeses. No extra dishes, no stress, and honestly? The sauce clings to everything like it’s glued on.
- Triple Cheese Bliss: That sharp cheddar melts into gooey strands while the mozzarella adds stretchy pockets of goodness. Between us, the first bite makes me close my eyes—it’s the kind of comfort I didn’t know I needed until I tried it.
- Lunchbox Hero: Pack the leftovers cold the next day, and it’s still solid. My kids actually eat their pasta at school (no small feat), and I’ve sent it to potlucks where people ask for the recipe. Works for picnics, office lunches, or just reheating when you’re too tired to cook.
- Budget Win: Chicken breast and pasta stretch for four servings, and the cheese doesn’t need to be fancy. I’ve made this for under $12 total—better yet, it feels like a restaurant meal. That’s the kind of practical that keeps me coming back.
Step-by-step instructions for Applebee's 3 cheese chicken penne copycat recipe
Here's how to recreate that iconic restaurant dish at home with rich, creamy perfection.
Prepare the Chicken and Marinade
Start by pounding the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap to an even ½-inch thickness. This ensures even cooking and juicy results. Cut the chicken into 1-inch cubes and place them in a bowl.
In a separate small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, ½ tsp dried oregano, 1 tsp salt, ¼ tsp black pepper, and ¼ tsp red pepper flakes. Pour this marinade over the chicken cubes and toss gently to coat evenly. Let them marinate for 15-20 minutes while you prepare the rest of the ingredients.
Cook the Penne and Build the Sauce Base
In a large, deep skillet or Dutch oven, melt 2 tbsp butter over medium heat. Add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink in the center. Remove the chicken and set it aside.
In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, then add 12 oz penne pasta and ½ cup heavy cream. Stir well to combine, then reduce heat to low and cover. Let the pasta cook in the liquid for 12-14 minutes, stirring occasionally, until al dente.
Combine and Finish with Cheeses
Once the pasta is tender, stir in the cooked chicken and heat everything through for 2 minutes. Remove the skillet from heat and add 1.5 cups shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, and ½ cup freshly grated parmesan cheese. Stir vigorously until the cheeses are fully melted and the sauce is creamy and smooth. If the sauce is too thick, add 2-3 tablespoons of hot water or pasta water to reach your desired consistency.
Season with an additional ½ tsp salt and ¼ tsp black pepper if needed, then give it one final stir. The dish should be rich, creamy, and perfectly balanced with a subtle kick from the red pepper flakes. Serve immediately while hot, garnished with extra grated parmesan if desired.
Pro Tips For Making Applebee'S 3 Cheese Chicken Penne Copycat
- BRINE THE CHICKEN: I learned this the hard way—dry chicken breast turns out rubbery under all that creamy sauce. Toss the raw chicken in water with 1 tablespoon salt per cup and let it sit for 30 minutes. Rinse and pat very dry before cooking. The extra moisture keeps it tender without making the sauce watery.
- SAUTE THE PASTA: Skip the boiling water bath—this isn’t risotto. Cook the penne in a dry skillet over medium-high heat for 2-3 minutes before adding liquid. The starch toasts and caramelizes, giving that restaurant-style richness. Just add a splash of water when needed to finish cooking.
- STIR THE CHEESE: Don’t dump all the cheese at once. After removing the chicken, sprinkle half the cheddar and all the mozzarella into the sauce, then stir like your life depends on it. Let it melt completely before adding the rest—this prevents clumps and ensures that gooey, stretchy texture. I was skeptical until I tried it.
- USE FULL-FAT CREAM: Heavy cream isn’t just for fancy sauces—it’s the backbone of this dish. Don’t skimp with half-and-half or light cream; the fat content makes the sauce velvety, not thin. If you’re worried about richness, reduce the sauce slightly before adding the cheese so it doesn’t turn greasy.
Storing and reheating this recipe
Fridge Storage Tips
Let your 3 Cheese Chicken Penne cool to room temperature for no more than 2 hours before storing. Transfer to an airtight container with a tight-sealing lid—I use Pyrex glass containers for even heating later.
The dish keeps well in the fridge for 4-5 days, with flavors actually improving as the cheeses meld together. 🥫
Freezer-Friendly Method
For long-term storage, portion your dish into quart-sized freezer bags or airtight containers, leaving ½-inch headspace for expansion. Freeze for up to 3 months—the one-pot nature makes reheating a breeze. When ready to eat, thaw overnight in the fridge for best texture. 🧊
Stovetop Reheating
My preferred method is stovetop reheating—it preserves that creamy texture perfectly. Add 2-3 tablespoons of chicken broth or water to prevent sticking, then heat over medium-low for 5-7 minutes, stirring occasionally.
The sauce should be smooth and coat the pasta evenly. Taste and adjust seasoning—often needs a pinch more salt after reheating. 🔥
Microwave Shortcut
For quick meals, microwave individual portions covered with a damp paper towel on medium power for 2-3 minutes. Stir halfway through, then continue in 30-second intervals until heated through (165°F internal temp).
Add a splash of broth if the sauce looks too thick. Avoid high power to prevent cheese separation. ⚡
Oven Refresh Option
For a restaurant-style finish, transfer leftovers to an oven-safe dish, cover with foil, and bake at 350°F for 15-20 minutes. The residual heat melts the cheeses beautifully, creating that signature creamy texture. Perfect for serving when you want that freshly made feel. 🍽️
Nutrition facts
Frequently asked questions
Can I use ground chicken instead of breast for this recipe?
While you can substitute ground chicken, it won't give you the same tender texture. Ground chicken tends to dry out more quickly in the creamy sauce, and the dish loses that signature juicy chicken bite. If you must use it, reduce cooking time by 2-3 minutes and add 1 tablespoon of cream to compensate for moisture loss. For best results, stick with the breast version—it's what makes this dish so satisfying!
Why did my cheese sauce get grainy instead of smooth?
Grainy cheese sauce usually happens from two things: using pre-shredded cheese (which contains anti-caking agents) or not stirring vigorously enough when melting. For silky results, always use freshly shredded cheddar and mozzarella, and stir constantly over low heat until fully melted. If it still looks grainy, blend the sauce briefly with an immersion blender for ultra-smooth perfection.
Can I make this dish ahead of time for a party?
This recipe actually tastes better the next day as the flavors meld together. Cook it completely, then refrigerate in an airtight container for up to 4 days. For serving, reheat with 2 tablespoons of broth per serving and stir over medium-low heat for 5-7 minutes. The sauce will be even creamier after resting—just like restaurant leftovers!
What's the best way to keep the pasta from getting mushy?
The secret is cooking the pasta in the sauce rather than boiling it separately. This method prevents overcooking while infusing the noodles with flavor. Always use 12-14 minutes of cooking time (covered) and check for al dente texture by tasting. If you need to cook pasta ahead, boil it 1 minute less than package instructions, then finish in the sauce to reach perfect doneness.
Can I make this vegetarian by substituting tofu or mushrooms?
You can try, but the texture won't be identical. For tofu, use 14 oz extra-firm pressed and cubed, then marinate in the same seasoning for 30 minutes before cooking. For mushrooms, use 8 oz sliced portobello sautéed until tender. Neither will replicate the juicy chicken texture, but the cheese sauce will still shine! For best results, consider using chickpeas as a protein base—they absorb flavors well.