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Applebee's 3 Cheese Chicken Penne copycat recipe delivers the same triple-melted cheese rivers and herbed penne you crave from the restaurant. The secret lies in perfectly cooked chicken, al dente pasta, and three cheeses melted together into a velvety sauce that coats every strand.
I've recreated this dish exactly as it's served—rich, cheesy, and packed with flavor—so you can enjoy it at home without the hefty bill.
This recipe starts with tender chicken breast cut into bite-sized pieces, seasoned just right to stay juicy while absorbing the creamy cheese sauce.
The penne pasta gets tossed in garlic butter for extra flavor before being coated in that luxurious three-cheese blend—mozzarella for meltiness, cheddar for sharpness, and parmesan for depth. The sauce is the star here, thickened just enough to cling to the pasta without being gluey.
What you'll end up with is a dish that looks and tastes exactly like Applebee's signature plate—golden penne strands smothered in creamy cheese sauce, topped with perfectly seasoned chicken, and finished with fresh parsley for brightness.
The sauce pools beautifully, creating those signature "rivers" of melted cheese that make this dish so irresistible.
Serve it with garlic bread on the side for soaking up every last drop of that cheesy goodness. This copycat version is restaurant-quality without the wait or the price tag. Let's get cooking!
Ingredients for applebee's 3 cheese chicken penne copycat
Fourteen ingredients, three cheeses, one restaurant-worthy dish waiting to happen.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Penne Pasta 🍝 | 12 oz | Dry, al dente preferred |
| Unsalted Butter 🧈 | 4 tbsp | For garlic butter |
| Garlic Cloves 🧄 | 4 cloves | Minced for garlic butter |
| Shredded Mozzarella Cheese 🧀 | 6 oz | Low-moisture preferred |
| Shredded Sharp Cheddar Cheese 🧀 | 4 oz | Medium sharpness |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For seasoning chicken |
| Onion Powder 🧅 | ½ tsp | For seasoning chicken |
| Dried Oregano 🍃 | ¼ tsp | For seasoning chicken |
The chicken is your foundation—skinless, boneless breasts cut into even pieces so they cook perfectly. Trader Joe's or Kroger usually have pre-cut chicken breasts that save time, but grab a whole breast and slice it yourself if you can. Season it well before cooking: salt, pepper, garlic powder, onion powder, and oregano make all the difference. The penne? De Cecco or Barilla are my go-tos—they hold up best to the cheesy sauce without getting mushy. Fresh parsley is a must for that bright finish, but dried oregano works in a pinch if you're out.
No mozzarella? Fontina or provolone melt just as beautifully—just shred it yourself for the best texture. Cheddar too sharp? Monterey Jack is milder and still delicious. Heavy cream can be swapped for half-and-half if you're watching fat**, but trust me on the full-fat version for that signature creamy sauce. The garlic butter? Don't skip the minced garlic—it's what gives that restaurant flavor. If you're prepping ahead, cook the chicken and pasta separately and assemble just before serving to keep everything hot and gooey.
Penne keeps best in the pantry for up to 1 year, but once cooked, refrigerate it for no more than 3 days—it gets gummy fast. The cheese sauce? Make it fresh, but if you're prepping ahead, store the sauce separately and melt it with the pasta when ready. Freeze the sauce for up to 3 months—just thaw it in the fridge overnight. The chicken reheats beautifully, but I like to make it fresh for the best texture. Fresh parsley? Store it in a damp paper towel in the fridge for up to 5 days—it wilts fast, so use it right away.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy nights—just sear the chicken, toss in the al dente penne, and melt that mozzarella right on top. No extra pans, no fuss, and honestly? The sauce clings to everything like it’s been simmering for hours.
- Creamy Cheese Hug: Between us, that three-cheese blend (mozzarella, parmesan, and provolone) is where this dish shines. The gooey pull-apart texture with each bite? It’s the kind of comfort food that makes you close your eyes mid-chew.
- Lunchbox Hero: Pack it cold or reheat it—this holds up perfectly for leftovers. My kids actually ask for it the next day, and I’ve even brought it to potlucks (yes, even on a Tuesday night). The pasta stays firm, and the cheese keeps it feeling fresh.
- Budget-Friendly Feast: Chicken breasts and penne are pantry staples, and a little butter and garlic stretch to feed four for under $15. I’ll be real: it’s my go-to when I need a restaurant-quality meal without the price tag. Plus, the leftovers stretch into lunches for days.
Step-by-step instructions for Applebee's 3 cheese chicken penne copycat recipe
Here's how to recreate that signature triple-cheese sauce and herbed penne at home.
Season and Cook the Chicken
Cut the 1.5 lb boneless, skinless chicken breast into bite-sized pieces. In a bowl, toss the chicken with 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp onion powder, and 0.25 tsp dried oregano. This seasoning blend mimics Applebee's signature herbed flavor profile perfectly.
Heat 2 tbsp unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned and cooked through to 165°F internally. Remove the chicken from the skillet and set it aside on a plate, keeping it warm. Don't skip this step—properly seasoned chicken is the foundation of the dish.
Prepare the Garlic Butter Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt the remaining 2 tbsp unsalted butter over medium heat. Add the 4 minced garlic cloves and sauté for 30-45 seconds until fragrant but not browned. Here's the thing—garlic burns fast, so keep an eye on it.
Sprinkle the 1 tbsp all-purpose flour over the garlic butter and stir constantly for 1-2 minutes until it forms a smooth paste. This creates a roux that will thicken our sauce beautifully. Slowly pour in the 0.5 cup heavy cream, stirring continuously to prevent lumps. Let the mixture simmer for 3-4 minutes until it thickens slightly and coats the back of a spoon.
Cook the Penne Pasta
While the sauce simmers, cook the 12 oz penne pasta in a large pot of salted boiling water until al dente (about 10-11 minutes). Reserve 1 cup of pasta water before draining—this starchy liquid is essential for creating that signature creamy sauce. Drain the pasta and return it to the pot, tossing with a splash of the reserved pasta water to prevent sticking.
Add the cooked pasta to the skillet with the garlic butter sauce. Stir well to combine, adding more reserved pasta water as needed to loosen the sauce to your desired consistency. The pasta should be coated in that rich, creamy sauce. If it looks too thick, add pasta water 1 tablespoon at a time until it reaches that perfect silky texture.
Create the Triple-Cheese Rivers
Here's where the magic happens: reduce the heat to low and begin adding the cheeses. First, sprinkle half of the 6 oz shredded mozzarella cheese and all of the 4 oz shredded sharp cheddar cheese over the pasta mixture. Stir gently to melt the cheeses into the sauce, creating those beautiful cheese rivers that Applebee's is known for.
Next, add the remaining 3 oz mozzarella cheese and all of the 0.5 cup freshly grated parmesan cheese. Stir continuously for 1-2 minutes until the cheeses are completely melted and the sauce is smooth and glossy. The sauce should coat the pasta like a creamy blanket, with visible streaks of melted cheese throughout.
Finish and Serve
Return the chicken to the skillet and toss everything together to coat the chicken pieces evenly with the triple-cheese sauce. Stir in the 0.25 cup chopped fresh parsley and adjust the seasoning if needed—this is your chance to taste and perfect the dish. The parsley adds a fresh finish that brightens up the rich, cheesy flavors.
Serve immediately while the cheese is still melted and gooey. Each bite should deliver tender chicken, al dente penne, and rivers of melted mozzarella, cheddar, and parmesan. For the best experience, serve with a side of garlic bread to soak up any extra sauce. This copycat recipe delivers that Applebee's restaurant quality right in your own kitchen!
Pro Tips For Making Applebee'S 3 Cheese Chicken Penne Copycat
- SEAR CHICKEN IN BATCHES: Crowd the pan and you’ll steam the chicken instead of sear it—no one wants soggy, flavorless cutlets. Work in two batches over medium-high heat, 4-5 minutes per side until golden. The crust is where the magic happens, and rushing this step means missing out on that restaurant-worthy texture.
- GRATE YOUR OWN GARLIC: Pre-minced garlic has too much moisture and burns easily in butter. Use a microplane or fine grater for fresh cloves—just 3 cloves, minced finely, will give you that sweet, aromatic depth without turning bitter. I learned this the hard way after my sauce tasted like garlic oil.
- SAVE THE PASTA WATER: Drain the penne just until al dente, then reserve a cup of that starchy water. When tossing with the cheese sauce, add it a splash at a time—it binds everything together like glue and keeps the sauce silky instead of clumpy. Trust me, your future self will curse you if you skip this.
- MELT CHEESE LOW AND SLOW: Dump all that mozzarella in at once over high heat, and you’ll end up with a greasy, separated mess. Keep the sauce on low, stirring constantly, and add the cheese in two additions. If it starts to separate, whisk in a tablespoon of cold water to bring it back together—it’s the only way to get that creamy, stretchy texture.
Pro cooking tips for this recipe
Cheese Melting Mastery
The secret to those signature triple-cheese rivers lies in low-and-slow melting—never rush this step! Start with mozzarella first because it melts fastest, then add cheddar for sharpness, and finish with parmesan for depth.
Use low heat and stir constantly to prevent scorching. I like to sprinkle cheeses in small batches so they melt evenly without clumping. 🧀
Pro tip: Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy. If you're using store-bought shreds, pulse them in a food processor for 10 seconds to break up those additives.
Freshly grated parmesan makes all the difference—never use the pre-grated kind from the green can for this recipe. The texture won't be the same!
Pasta Water Power
That reserved pasta water is liquid gold—don't drain it all! The starch in pasta water acts as a natural emulsifier, helping the cheese sauce cling to every strand. Keep 1 cup handy and add it 1 tablespoon at a time while combining the pasta and sauce.
If the mixture looks too thick, add more—this is the key to that signature creamy texture without needing extra cream. 💫
Chicken Cooking Control
Overcooked chicken turns dry and rubbery, killing the dish. Cook your chicken pieces just until they reach 165°F internally—about 5-6 minutes in a hot skillet. Remove them when they're lightly browned (not fully cooked yet) and let them rest while you finish the sauce.
The residual heat will carry them to perfect doneness. I use a meat thermometer for this—it's worth the investment!
Sauce Thickening Tricks
The roux (butter + flour) is your sauce's backbone, but timing matters. Cook it until it's golden brown (not white) before adding cream—this removes the raw flour taste. For extra richness, I sometimes add 1 teaspoon of Dijon mustard to the roux for depth.
If your sauce still feels thin after adding cheeses, simmer uncovered for 2-3 minutes to reduce it naturally. Never boil it or the cheese will separate!
Plating Like a Pro
For that restaurant-worthy presentation, use a slotted spoon to transfer pasta to plates first, then top with chicken. The sauce should pool beautifully around the edges, creating those cheese rivers that make this dish iconic.
Garnish with fresh parsley right before serving—it wilts fast, so wait until the last minute. Serve immediately while the cheese is still gooey and stretchy—this dish doesn't reheat well! 🍽️
Nutrition facts
Frequently asked questions
Can I make this recipe with ground chicken instead of breast?
You can absolutely use ground chicken, but expect a slightly different texture. Ground chicken will cook faster (3-4 minutes instead of 5-6 minutes) and may release more moisture. To compensate, drain any excess liquid after cooking and consider adding 1 extra tablespoon of flour to the roux to help absorb the moisture. The flavor will still be delicious!
What if I don't have heavy cream? Can I substitute?
Yes! Use half-and-half for a slightly lighter sauce, or whole milk plus 1 tablespoon butter for richness. For a dairy-free option, try unsweetened almond milk plus 2 tablespoons cornstarch mixed into the roux. The sauce will be thinner but still flavorful. Just add more cheese to compensate for the reduced fat content.
Why did my cheese sauce separate or get grainy?
This usually happens from one of three things: too much heat, adding cheese too quickly, or using pre-shredded cheese. Always melt cheeses on low heat and stir constantly. For pre-shredded cheeses, pulse them in a food processor for 10 seconds to break up anti-caking agents. If it separates, whisk in 1 tablespoon cold water to help re-emulsify.
Can I make this ahead of time for a party?
You can prep components separately, but don't assemble everything ahead—the cheese sauce loses its gooey texture when reheated. Cook the chicken and pasta separately, then refrigerate in airtight containers for up to 2 days. When ready to serve, reheat the pasta in the microwave with a splash of water, then combine with fresh sauce made from scratch. Keep the chicken warm separately and toss it in at the end.
What's the best way to reheat leftovers?
This dish doesn't reheat well—the cheese becomes dry and stringy. For best results, reheat just the sauce portion in a saucepan over low heat with 1 tablespoon water to restore creaminess. Then toss with fresh pasta and chicken. If you must reheat the whole dish, cover it and warm in the microwave for 30 seconds on 50% power to prevent drying.