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This Applebee's three cheese chicken penne copycat recipe delivers the restaurant's signature dish right in your kitchen. The secret lies in perfectly breaded chicken, al dente penne, and a creamy three-cheese sauce that creates those signature melty mozzarella rivers.
I've replicated every element—from the crispy chicken to the rich, cheesy sauce—that makes this dish so beloved.
The recipe begins with tender chicken breasts coated in a triple layer of seasoned breadcrumbs for that signature crunch. While the chicken bakes, penne pasta cooks to perfection, and a velvety sauce combines cream cheese, mozzarella, and parmesan for that unmistakable cheesy texture.
The sauce is the star, with its creamy consistency and rich flavor that clings beautifully to each strand of pasta.
What you'll end up with is a dish that looks and tastes just like the restaurant version—golden, crispy chicken pieces topped with rivers of melted cheese, all resting on a bed of al dente penne.
The sauce is thick enough to coat every bite while remaining creamy and delicious. This recipe is designed to be your new go-to for weeknight dinners or special occasions.
Serve with garlic bread and a side salad for a complete meal that's sure to impress. The best part? You can make this dish in under an hour, with minimal prep work and maximum flavor. Let's get started on recreating this classic restaurant favorite at home.
Ingredients for applebee's three cheese chicken penne copycat
Pantry staples plus a few key cheeses make this restaurant-worthy dish at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| All-Purpose Flour 🌾 | 1 cup | For breading chicken |
| Panko Breadcrumbs 🍞 | 1 ½ cups | For crispy texture |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Penne Pasta 🍝 | 12 oz | Dry weight, al dente |
| Cream Cheese 🧈 | 8 oz | Full-fat for creaminess |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Low-moisture preferred |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp variety works best |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Garlic Cloves 🧄 | 2 cloves | Minced for sauce |
| Butter 🧈 | 2 tbsp | Unsalted for flavor control |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Italian Seasoning 🌿 | 1 tsp | For breading flavor |
The chicken is where the magic happens—boneless, skinless breasts pounded to even thickness ensure crispy, even cooking. Trader Joe's sells pre-pounded chicken if you're short on time, but pounding yourself guarantees better results. For the breading, panko mixed with Parmesan and Italian seasoning gives that signature triple-crunch texture. I always grab extra Parmesan since it keeps forever, and the sharp cheddar from the store's deli counter adds depth to the sauce. Look for low-moisture mozzarella—it melts better and doesn't make the sauce watery.
No panko? Regular breadcrumbs toasted in a dry pan for 2 minutes work in a pinch. Substituting cream cheese? Greek yogurt at half the amount keeps it lighter, but you'll lose that signature richness. The Italian seasoning can be swapped for oregano, basil, and thyme if you don't have it. For the pasta, dry penne is non-negotiable—fresh pasta gets mushy. If you're making this ahead, cook the pasta fresh before assembling to avoid sogginess. The sauce is the star, so don't skip the heavy cream—it's what makes those melty mozzarella rivers happen.
This dish reheats beautifully—just add a splash of milk to the sauce if it looks too thick. Keeps for 3 days in the fridge, but honestly tastes better the next day once everything melds. I always portion mine into individual containers so I can grab it for lunches all week. The breadcrumbs stay crispy if you keep the assembled dish covered with foil until serving. For extra crunch, broil for 2 minutes before serving—just watch it like a hawk so the cheese doesn't burn.
Why You'll Love This Recipe
- No-Fuss Coating: I swear by the three-step breading—flour, egg wash, then that buttery panko mix with parmesan. No fancy techniques, just dredge, dip, repeat. My kids help (okay, they mostly lick the bowl), and the chicken turns out golden every time.
- Cheese Overload Magic: That triple-cheese sauce—mozzarella, cheddar, and parmesan—melts into the penne like a warm hug. The panko crust adds crunch, so you’ve got creamy and crispy in one bite. Honestly, it’s the kind of dish that makes me want to eat straight from the pan.
- Weeknight to Party Fix: Same recipe, different vibes. Toss it together for a lazy Tuesday (hello, 20-minute dinner) or double the batch for game day—just swap the penne for ziti if you’re feeling fancy. My college roommate still texts me for the "Applebee’s hack" when she hosts.
- Budget-Friendly Leftovers: Chicken breasts stretch for three meals, and the sauce freezes like a dream. Reheat the leftovers with a splash of milk to loosen it up—tastes just as good cold in a lunchbox. Between us, this is my go-to "I spent $15 at the grocery store but feel fancy" move.
Step-by-step instructions for Applebee's three cheese chicken penne copycat recipe
Here's how to recreate that signature triple-crusted chicken with gooey cheese rivers at home.
Pound and Breading the Chicken
Place the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness—this ensures they cook through evenly. Season both sides generously with ½ tsp salt and ¼ tsp ground black pepper from the full amounts.
In a shallow bowl, whisk together the 1 cup all-purpose flour and 1 tsp Italian seasoning. Set up three more bowls: one with the 2 whole large eggs beaten lightly, and another with the 1.5 cups panko breadcrumbs mixed with the ½ cup grated Parmesan cheese. Dredge each chicken breast first in flour, then egg wash, then breadcrumb mixture, pressing gently to adhere. Let them rest on a wire rack for 5 minutes—this helps the coating set.
Cook the Penne Pasta
Bring a large pot of water to a rolling boil and salt it generously (it should taste like the sea). Add the 12 oz penne pasta and cook until 1 minute before al dente (check package instructions). Reserve 1 cup pasta water before draining—this starchy liquid is key for the creamy sauce. Drain and set aside, tossing with a little olive oil to prevent sticking.
While the pasta cooks, heat 2 tbsp butter in a large skillet over medium heat. Add the 2 minced garlic cloves and sauté for 30 seconds until fragrant—don't let it brown, or it'll turn bitter. Remove the skillet from heat and set aside.
Fry the Chicken Until Golden
Heat ½ inch of vegetable oil in a deep skillet over 350°F (use a thermometer to maintain this temperature). Fry the breaded chicken breasts for 3-4 minutes per side until they're golden brown and cooked through (internal temperature should reach 165°F). Transfer to a paper towel-lined plate to drain excess oil.
Let the chicken rest for 5 minutes before slicing into ½-inch strips. This resting time keeps the juices inside—don't skip it! Keep the chicken warm while you prepare the sauce.
Make the Creamy Three-Cheese Sauce
In the same skillet (no need to wipe it clean—those browned bits add flavor), reduce heat to medium-low. Add the 8 oz cream cheese and stir until it melts completely. Pour in the ½ cup heavy whipping cream and stir until smooth. Add the 2 cups shredded mozzarella cheese and 1 cup shredded cheddar cheese, stirring constantly until fully melted.
Return the skillet to medium heat and pour in the 1 cup reserved pasta water, stirring until the sauce reaches a creamy consistency. Taste and adjust seasoning with the remaining 1 tsp salt and ¼ tsp black pepper if needed. The sauce should coat the back of a spoon smoothly.
Combine and Serve
Add the cooked penne pasta and sliced chicken to the skillet, tossing gently to coat everything in the cheese sauce. Transfer to a serving dish and top with extra shredded mozzarella if desired. Serve immediately while the cheese is still melty and the chicken is warm.
This dish delivers that signature Applebee's experience—crispy triple-crusted chicken with rivers of melted cheese and perfectly al dente pasta. The secret? Don't overcook the pasta, and keep everything warm until serving. Enjoy your homemade copycat masterpiece!
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- USE COLD CHICKEN: Pat those chicken breasts dry with paper towels, then pop them in the fridge for 20-30 minutes before breading. Cold meat seals better and stays juicier—trust me, I’ve fried warm chicken straight from the package, and it’s a sad, dry mess.
- WHISK THE EGG WELL: Beat that egg with a fork until it’s smooth, then add a splash of water (about 1 tablespoon) to thin it slightly. Thinner egg wash coats the chicken more evenly, so every bite gets that crispy, golden crust instead of clumpy bits.
- PRESS HARD ON CRUMBS: When pressing the panko-Parmesan mix onto the chicken, don’t be shy—use the palm of your hand to really pack it on. Light pressure means loose crumbs falling off mid-fry; firm pressure means a crust that stays put.
- CHECK INTERNAL TEMP: The chicken’s done at 165°F, but don’t rely on time—cut into the thickest piece to check. Overcooked chicken turns rubbery, and undercooked? Well, let’s just say food safety isn’t worth the risk. A meat thermometer solves this.
Pro cooking tips for this recipe
Triple-Crust Chicken Secret
The key to that signature Applebee's crunch lies in the three-stage breading process—flour, egg wash, then panko-Parmesan mix. I press the breadcrumbs firmly onto the chicken so they stick like glue.
Use Trader Joe's panko if you can find it—it's lighter than most store brands and creates that perfect airy crunch. For extra crispiness, chill the breaded chicken on a wire rack for 10 minutes in the fridge before frying.
This helps the coating set up better for that restaurant-quality crunch. 🍗
Sauce Consistency Tips
The three-cheese sauce is where this dish really shines, and getting the texture right is everything. Start with low-moisture mozzarella—it melts cleaner and doesn't make your sauce watery.
If your sauce looks too thick after adding the pasta water, stir in 1-2 tablespoons more of that starchy liquid until it's silky smooth. I like to keep my sauce on the thicker side so it clings to the pasta beautifully.
For extra richness, add a pinch of garlic powder if you have it—it enhances the flavor without overpowering.
Pasta Perfection
Cooking penne al dente is crucial—it should have a slight bite to it, not mushy. I always cook mine 1 minute less than the package instructions say, then finish it in the sauce. Save that pasta water like it's liquid gold—it's what makes the sauce creamy without needing extra milk.
If your sauce separates, just stir in another splash of pasta water and let it heat through. The starch in the water acts like a natural thickener and emulsifier, keeping everything smooth. 🍝
Heat Control Matters
When frying the chicken, temperature is everything. Use a thermometer to keep your oil at 350°F—if it's too hot, the outside will burn before the inside cooks through.
For the sauce, start on medium-low heat to melt the cream cheese gently, then increase to medium to incorporate the pasta water. If you rush this step, you'll end up with a grainy sauce instead of that velvety texture.
I always keep my chicken warm in a 200°F oven while I finish the sauce so it stays crispy and juicy.
Final Assembly Tricks
Toss the pasta and chicken gently in the sauce—you don't want to break the breading. For that restaurant-style presentation, transfer everything to a serving dish and broil for just 1-2 minutes under the broiler. This melts the cheese on top into those signature rivers while keeping the chicken crispy underneath.
Work quickly here—once you broil, the cheese sets fast! I always serve this with a side of garlic bread to soak up any extra sauce. 🧀
Nutrition facts
Frequently asked questions
Can I make this recipe without frying the chicken?
For an oven-baked version, preheat your oven to 400°F and place the breaded chicken on a wire rack over a baking sheet. Bake for 15-18 minutes until golden and internal temp reaches 165°F. Brush with a little oil first to help the breading crisp up. The texture will be slightly different but still delicious.
Why does my sauce get grainy when I add the pasta?
Grainy sauce usually means the cheese melted too quickly or you didn't incorporate enough pasta water. Always melt the cream cheese first on medium-low heat, then gradually add the pasta water while stirring constantly. If it happens, just whisk in 1-2 tablespoons more pasta water and let it simmer for 1 minute to re-emulsify.
Can I use chicken thighs instead of breasts?
Yes, but adjust the cooking time. Chicken thighs stay juicier and cook faster than breasts. Bake or fry them for 4-5 minutes per side until they reach 165°F internally. The skin will add extra flavor to the dish—just remove it before breading if you prefer a cleaner bite.
How do I keep the breading from falling off?
Press the breadcrumbs firmly onto the chicken after each coating layer, and let the breaded chicken rest on a wire rack for 5-10 minutes before cooking. Chilling it in the fridge for 10 minutes before frying or baking helps the coating set up better. Avoid overcrowding the pan when frying to maintain even heat.
Can I make this ahead of time?
Yes! Assemble the dish completely but hold off on the final broil. Store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 15 minutes, then broil for 1-2 minutes to melt the cheese. For best texture, add a splash of milk to the sauce if it looks too thick when reheating.