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The Applebee's Three Cheese Chicken Penne copycat recipe delivers that signature restaurant comfort in your home kitchen—creamy, cheesy, and packed with tender chicken and al dente penne.
I've spent years perfecting this dish, learning from my grandmother's intuitive cooking methods to recreate the exact balance of flavors that make it a crowd-pleaser. The secret lies in the three-cheese sauce, which transforms simple ingredients into something restaurant-quality.
What sets this recipe apart is the technique: starting with a rich roux for the sauce, cooking chicken until fork-tender, and achieving perfect al dente pasta every time. The combination of sharp cheddar, Gruyère, and cream cheese creates that signature melty, velvety texture that coats each noodle beautifully.
I've adapted the restaurant method for home kitchens, ensuring you get the same satisfying results without needing specialized equipment.
By the time you serve this dish, you'll have perfectly cooked penne with tender chicken pieces swimming in a luscious cheese sauce that's creamy yet not overly heavy. The dish is hearty enough to stand alone but pairs beautifully with garlic bread or a simple side salad.
This is comfort food at its finest—warm, inviting, and impossible to resist.
The best part? This recipe scales perfectly for families or dinner parties, and leftovers reheat beautifully. With a few simple ingredients and careful technique, you'll create a dish that rivals your favorite restaurant experience. Let's get cooking!
Ingredients for applebee's 3 cheese chicken penne copycat
Penne, tender chicken, and three cheeses create the heart of this restaurant-style dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Dry, al dente texture preferred |
| Boneless, Skinless Chicken Breast 🍗 | 2 ½ lb | Cut into 1-inch cubes |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux, sifted preferred |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged 12+ months |
| Cream Cheese 🧈 | 8 oz | Full-fat, at room temperature |
| Heavy Cream 🥛 | ½ cup | Whole milk fat preferred |
| Chicken Broth 💧 | 1 cup | Low-sodium, homemade or quality store-bought |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Parsley 🌿 | 1 tbsp | For garnish, or fresh chopped |
The cheese selection makes or breaks this recipe. Gruyère from Murray's Cheese or Whole Foods adds that signature nutty depth, while sharp cheddar brings the tang. I always grab Cabot sharp cheddar—it's consistent and melts beautifully. For the chicken, boneless, skinless breasts are ideal, but thighs work too if you prefer more moisture. Cut them into even 1-inch cubes so they cook uniformly. The butter for the roux? Plugrá or Land O'Lakes are my go-tos—they handle high heat without burning. Pro tip: keep your flour sifted to avoid lumps in the sauce.
No Gruyère? Comté or aged Gouda work in a pinch, though the flavor won't be identical. Substituting cream cheese? Neufchâtel has a lower fat content but still delivers creaminess. For the broth, low-sodium is key—you'll add salt later. Fresh garlic and onion are non-negotiable here; frozen or jarred versions won't give you that same aromatic base. If you're short on time, pre-minced garlic from Trader Joe's saves steps without sacrificing flavor. The pasta? De Cecco or Barilla hold up best to the creamy sauce without getting mushy.
This dish reheats like a dream—better the next day as flavors meld. Store leftovers in an airtight container for up to 4 days in the fridge. For freezing, portion into individual servings and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Garnish with fresh parsley right before serving—it brightens up the dish and adds that restaurant touch. Make the sauce ahead of time and reheat gently on the stove; adding a splash of milk or broth helps restore creaminess if it thickens too much during storage.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this trick—just toss the chicken, butter, and flour in the same pan, let it brown, then add the pasta. No separate boiling, no extra pots. The sauce thickens right into the penne like it’s been simmering for hours.
- Cheese Overload (Good Kind): That trio of cheddar, parmesan, and mozzarella? Chef’s kiss. The sharp white cheddar gives it that signature tang, while the melted mozzarella stretches into gooey strands. It’s the kind of dish where you take the last bite and immediately want to make it again.
- Weeknight Workhorse: Between us, this is my go-to when I’m too tired to plan. Double the recipe, freeze half, and boom—you’ve got a ready-to-reheat dinner for when life gets chaotic. (Yes, even on a Tuesday night when takeout menus feel overwhelming.)
- Budget-Friendly Feast: Chicken breast and penne are affordable staples, and the butter-and-flour roux stretches like crazy. I’ve fed four people for under $15 with leftovers that still taste fresh the next day. Not the fanciest, but it’s solid comfort food.
Step-by-step instructions for Applebee's three cheese chicken penne copycat recipe
Here's the method that delivers that signature Applebee's creamy, cheesy magic at home.
🍳 Step 1: Sear the Chicken Until Golden and Tender
Cut the 2.5 lb boneless, skinless chicken breast into 1-inch cubes for even cooking. Heat 2 tablespoons of the 0.5 cup unsalted butter in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 4-5 minutes until the bottoms develop a golden crust.
Flip the chicken and continue cooking for another 3-4 minutes until the pieces reach an internal temperature of 165°F. The chicken should be cooked through but still juicy—overcooking will dry it out. Transfer the chicken to a plate and set aside, leaving the rendered butter and juices in the pan. This flavor-packed liquid will become the base of your sauce.
🥘 Step 2: Build the Creamy Cheese Sauce
Return the skillet to medium heat and add the diced 1 whole yellow onion. Cook for 5-6 minutes until softened and translucent, stirring occasionally. Add the 4 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Reduce heat to medium-low and sprinkle in the 0.5 cup all-purpose flour, whisking constantly for 1-2 minutes to create a smooth roux. Slowly pour in the 1 cup chicken broth while whisking vigorously to prevent lumps. Stir in the 0.5 cup heavy cream and let the mixture simmer for 3-4 minutes until slightly thickened.
Here's where the magic happens: reduce heat to low and gradually add the 1.5 cups sharp white cheddar cheese, 1 cup gruyère cheese, and 8 oz cream cheese in small batches, stirring until fully melted and smooth. The sauce should be velvety and coat the back of a spoon. Season with 1.5 tsp salt and 0.5 tsp black pepper. If the sauce thickens too much, add 1-2 tablespoons of pasta water later to adjust consistency.
🍳 Step 3: Cook the Penne to Al Dente Perfection
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta and cook until 1 minute before the package's recommended al dente time. Reserve 1 cup of pasta water before draining—this starchy liquid is essential for creating the perfect sauce consistency.
Drain the pasta and immediately add it to the cheese sauce in the skillet. Toss gently to coat the noodles evenly with the sauce. If needed, add some of the reserved pasta water 1 tablespoon at a time until the sauce reaches your desired creaminess. The goal is a sauce that clings beautifully to each strand of penne without being too thick.
🍽️ Step 4: Combine and Finish with Fresh Herbs
Return the seared chicken to the skillet and gently fold it into the penne and cheese sauce. Cook for 1-2 minutes just until the chicken is heated through. The residual heat will melt any remaining cheese and create that signature creamy, cheesy texture.
For the final touch, sprinkle with 1 tbsp dried parsley (or fresh if you prefer). Taste and adjust seasoning if needed—sometimes the cheeses need a little more salt to balance their flavors. Serve immediately while the sauce is still warm and creamy, garnished with extra grated cheddar if you're feeling extra indulgent.
This dish serves 6 generously, so you'll have leftovers that reheat beautifully. The key to success is keeping everything warm until the very end and using that reserved pasta water to adjust the sauce consistency—it makes all the difference in achieving that restaurant-quality texture at home.
Pro Tips For Making Applebee'S 3 Cheese Chicken Penne Copycat
- CRUST THE CHICKEN FIRST: Before breading, pat the chicken bone-dry with paper towels and season aggressively with salt and pepper—this isn’t just flavor prep, it’s the foundation for that crispy, golden crust. I used to skip this, and my chicken ended up soggy under the cheese sauce. Trust me, the extra 30 seconds makes a real difference.
- COOK PASTA AL DENTE THEN DRAIN WELL: Pull the penne out of boiling water one minute early—it’ll finish cooking in the cheese sauce. Drain it thoroughly in a colander, then give it a good shake to evaporate excess steam. Wet pasta turns your creamy sauce into a gloppy mess, and nobody wants that.
- BROWN THE FLOUR-BUTTER ROUX: Don’t rush the roux—cook the butter and flour together over medium heat until it’s a rich, nutty brown (about 3-4 minutes). This adds depth that plain white sauce lacks. I learned this the hard way when my first batch tasted bland as toast.
- GRATE YOUR OWN CHEESE: Pre-shredded cheese has anti-caking agents that make your sauce grainy and watery. Freshly grated sharp white cheddar melts smoother and sticks better. If you’re short on time, buy block cheese and grate it yourself—it’s worth the effort. (Yes, even if you’re impatient like me.)
Storing and reheating your leftovers
Fridge Storage Tips
Let your 3-cheese chicken penne cool for no more than 2 hours before storing—this prevents the sauce from turning grainy. Transfer to an airtight glass container (I love Pyrex with snap-on lids) and refrigerate for up to 4 days.
The flavors actually deepen overnight as the cheeses meld together. Honestly, it tastes even better the second day—like my grandma's leftovers always did. 💛
Freezer-Friendly Prep
For longer storage, portion into quart-sized freezer bags (leave 1 inch headspace for expansion) and freeze for up to 3 months. Thaw overnight in the fridge—never microwave directly from frozen, or the sauce will separate.
I always make double batches because reheating is where this dish truly shines. The key is adding 2-3 tablespoons of milk or broth when reheating to restore creaminess.
Stovetop Reheating
My preferred method is stovetop—it's foolproof. Pour the chilled pasta into a skillet over medium-low heat and add ¼ cup milk or broth. Cover and warm for 5-7 minutes, stirring occasionally. The residual heat will melt the cheeses perfectly.
If it looks dry, add more liquid 1 tablespoon at a time. The texture should be creamy but not soupy—just like the first time you made it. ✨
Microwave Shortcuts
For quick lunches, transfer a single serving to a microwave-safe dish and cover loosely with a damp paper towel. Heat on 50% power for 2-3 minutes, stir, then continue in 30-second bursts until reaching 165°F.
The damp towel prevents drying out. I admit this isn't as perfect as stovetop, but it's a lifesaver for busy weeknights when I'm short on time.
Garnish Before Serving
Fresh parsley isn't just for looks—it brightens up the dish and adds that restaurant-quality finish. Sprinkle 1 teaspoon per serving right before eating. For extra indulgence, top with extra grated cheddar or a drizzle of hot honey.
The contrast of warm honey with the creamy sauce is pure magic. Trust me, your family will think you ordered in. 🌟
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs for breasts in this recipe?
Chicken thighs work beautifully and stay juicier during cooking. Use 2.5 lbs boneless, skinless thighs instead, and cut them into 1-inch cubes. Since thighs cook faster, reduce the searing time to 3-4 minutes per side to avoid overcooking. The extra fat in thighs actually enhances the sauce's richness.
What if I don't have Gruyère cheese? What's the best substitute?
No problem! Use aged Gouda or Comté cheese instead—they'll give you that nutty depth. For a closer match, blend equal parts sharp cheddar and Parmesan (though the texture won't be identical). If you're in a pinch, just use extra cheddar—it'll still taste delicious, just with slightly less complexity.
Why did my sauce turn out too thick? How can I fix it? This happens when the sauce cooks too long or you didn't reserve enough pasta water. To fix it, whisk in 1-2 tablespoons of warm milk or broth while stirring over low heat. For future attempts,
Can I make this dish ahead of time for a dinner party?
Yes! Assemble the dish completely (including sauce and chicken) and refrigerate in an airtight container for up to 2 days. When ready to serve, reheat on the stovetop with ¼ cup milk or broth over medium-low heat, stirring frequently. The flavors actually improve overnight as the cheeses meld together. Just add fresh parsley before serving.
What's the secret to getting the perfect al dente penne?
Start checking your pasta 1 minute before the package's recommended al dente time. Reserve 1 cup pasta water before draining—this starchy liquid is essential for creating a silky sauce. Taste a piece: it should be firm with a slight bite in the center. Overcooking releases excess starch, which can make your sauce gluey. The key is timing and that reserved water!