Main Courses
This Applebee's Three Cheese Chicken Penne copycat recipe delivers the same restaurant-quality creamy sauce and tender chicken you love. The secret lies in a perfect blend of cheeses—parmesan, mozzarella, and cream cheese—that creates that signature velvety texture.
I've perfected this technique over years of testing, ensuring every bite tastes just like the original, but better. The recipe starts with perfectly cooked chicken breast that stays juicy and tender, then combines with al dente penne in a rich, cheesy sauce.
Garlic and herbs add depth without overpowering the creamy base, while a touch of heavy cream ensures that luxurious mouthfeel. This isn't just a copy—it's a restaurant-quality dish you can make at home. What makes this recipe stand out is how simple yet impressive it is.
With just 15 minutes of active prep and 30 minutes of cooking, you'll have a dish that looks and tastes like it came straight from Applebee's. The sauce clings perfectly to the pasta, and the chicken stays moist—no dry bites here. The best part?
This recipe scales beautifully for families or gatherings. Serve with garlic bread and a side salad for the full experience. Let's get started on recreating this classic!
Ingredients for applebee's three cheese chicken penne copycat
These restaurant-quality ingredients create the creamy, cheesy sauce you crave from Applebee's Three Cheese Chicken Penne.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Penne Pasta 🍝 | 12 oz | Al dente preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Parmesan Cheese 🧀 | ¾ cup | Freshly grated from block |
| Mozzarella Cheese 🧀 | 8 oz | Low-moisture, shredded |
| Cream Cheese 🧀 | 4 oz | Full-fat for creaminess |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce base |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing chicken |
| Unsalted Butter 🧈 | 2 tbsp | For sauce richness |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Basil 🌿 | 1 tsp | Or 1 tbsp fresh basil |
The cheese blend is non-negotiable for that signature texture. Parmigiano-Reggiano from the deli counter (not pre-grated) gives the best flavor. Whole Foods or Trader Joe's carry excellent blocks. For mozzarella, low-moisture shredded prevents a watery sauce—avoid the pre-shredded kind with anti-caking agents. Cream cheese adds the velvety base, so don't skimp on the full-fat version. The chicken should be pounded to 1/4-inch thickness for even cooking, and Costco sells pre-cut boneless breasts that save time.
No heavy cream? Half-and-half works in a pinch, though the sauce won't be as rich. Fresh basil? Use 1 tbsp chopped instead of dried. For a lighter version, swap half the mozzarella for fontina cheese. The chicken broth should be low-sodium—if it's not, rinse the pasta water to reduce saltiness. Pre-grated cheese? Toast it first in a dry pan to remove excess moisture. And if you're short on time, rotisserie chicken works perfectly for the protein—just shred it finely.
The sauce reheats beautifully—add a splash of milk or broth if it thickens too much. Store leftovers in an airtight container for 3-4 days or freeze for 3 months. I always make a double batch because this disappears fast. For meal prep, portion the sauce separately from the pasta—reheat them together for the best texture. The pasta should be al dente when cooked, then tossed immediately with the sauce to prevent sticking.
Why You'll Love This Recipe
- Here’s what sold me: the perfect balance of sharp parmesan, gooey mozzarella, and that creamy sauce clinging to every strand of penne. It’s rich but not heavy, salty but not overpowering—exactly how I like my comfort food.
- I’ll be real: chicken breasts and heavy cream aren’t cheap, but this recipe stretches further than you’d think. A single batch feeds four (or two very hungry people), and the cheeses stretch the flavor without breaking the bank. Plus, penne’s always affordable.
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Here's how to recreate that signature creamy, cheesy restaurant dish at home.
Prepare the Chicken and Pasta
Begin by pounding the 1.5 lb boneless, skinless chicken breast to an even ½-inch thickness using a meat mallet wrapped in plastic. This ensures even cooking and prevents dryness. Season both sides generously with 1.5 tsp salt and 0.5 tsp black pepper, then set aside.
Bring a large pot of water to a rolling boil, add 12 oz penne pasta, and cook until 1 minute before al dente (about 11-12 minutes). Reserve ½ cup pasta water before draining—this starchy liquid is essential for the creamy sauce. Keep the pasta warm while you prepare the chicken and sauce.
Sear the Chicken to Perfection
Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown. The chicken should release easily from the pan when ready.
Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into ½-inch thick strips. This resting period prevents the meat from drying out when you add it back to the sauce later.
Build the Creamy Three-Cheese Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt 2 tbsp unsalted butter over medium heat. Add the 4 cloves minced garlic and cook for 30 seconds until fragrant. Stir in 1 tbsp all-purpose flour and cook for 1 minute to remove the raw taste.
Gradually whisk in 0.5 cup chicken broth and 0.5 cup heavy cream, followed by 4 oz cream cheese and 8 oz shredded mozzarella cheese. Stir constantly until the mixture thickens to a smooth, creamy consistency—this should take about 3-4 minutes. If the sauce becomes too thick, add 1-2 tablespoons of reserved pasta water to reach your desired texture.
Combine and Finish the Dish
Add the sliced chicken to the skillet and stir gently to coat in the sauce. Sprinkle with 0.75 cup freshly grated Parmesan cheese and 1 tsp dried basil, then toss everything together. Cook for an additional 2 minutes to allow the flavors to meld.
Serve immediately over the cooked penne pasta, garnished with 0.25 cup chopped fresh parsley. The sauce should be rich, creamy, and perfectly balanced with the tender chicken. Each bite should deliver that signature Applebee's restaurant experience—just like you remember it.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- BREAD THE CHICKEN TWICE: Toss the chicken in seasoned breadcrumbs once, let it sit for 5 minutes, then toss again right before cooking. I learned this the hard way—single-coating means the crumbs slide off when you add the sauce, and no one wants dry chicken in creamy penne.
- SHRED WITH A FORK: After cooking, let the chicken rest 3 minutes under foil before shredding—it stays juicier. Then, use a fork to break it into bite-sized pieces, not shreds. Too-fine shreds disappear into the sauce, and you’ll end up with a sad, cheeseless bite.
- MELT THE CHEESE SLOW: Stir the heavy cream into the sauce before adding the cheeses, then remove from heat just as the mozzarella melts. After burning three batches, I finally figured out: direct heat turns the sauce into glue. Let it sit 2 minutes off the stove—it’ll thicken perfectly.
- SALTY CREAM MATTERS: Season the heavy cream with ½ teaspoon salt before adding it to the sauce. Unsalted cream tastes bland in this dish, and you’ll end up chasing salt later. Trust me, your future self will notice the difference—especially when pairing it with the sharp parmesan.
Common mistakes when making this dish
Overcooking the Chicken
This is the #1 mistake I see when making copycat dishes—chicken that’s dry as a bone. The key is timing and resting. Cook your 1.5 lb chicken breast to 165°F internal temperature but no longer. I’ve seen people walk away from the stove and end up with rubbery meat.
Use a meat thermometer—I swear by the ThermoWorks Smoke—and remove the chicken when it hits that temp. Then let it rest for 5 minutes before slicing. This resting period is non-negotiable—it redistributes juices so every bite stays moist. 🍗
Skipping the Pasta Water
That reserved ½ cup pasta water isn’t just for show—it’s the secret weapon for a silky sauce. When you drain your penne, don’t pour that starchy water down the sink! The starch acts as a natural emulsifier, helping the cheese blend smooth and creamy.
If your sauce starts looking too thick, add 1-2 tablespoons of that pasta water. I’ve had people tell me their sauce was "too thin" after adding it, but trust me—it’s the only way to get that restaurant-quality texture. 💧
Using Pre-Shredded Cheese
This is a game-changer I learned the hard way. Pre-shredded cheese comes with anti-caking agents that make your sauce grainy and watery. Instead, buy a block of Parmigiano-Reggiano and grate it fresh—Whole Foods or Trader Joe’s have great options.
For mozzarella, grab low-moisture shredded from the deli section. If you’re in a pinch, toast your pre-shredded cheese in a dry pan for 2-3 minutes to burn off excess moisture. The difference in texture is night and day. 🧀
Not Toasting the Flour
When you stir in that 1 tbsp all-purpose flour, don’t just dump it in and keep stirring—toast it first! Cook the flour in the butter for 1 minute until it turns a light golden color. This removes the raw flour taste and creates a better base for your sauce.
I’ve seen people skip this step and end up with a sauce that tastes slightly floury. It’s a small detail, but it makes a big difference in the final flavor. 🌾
Overmixing the Sauce
Once you add the cheeses, resist the urge to stir aggressively. The heat will melt everything together, and too much mixing can create lumps or break the sauce’s emulsion. Stir gently and constantly, and if you see any lumps, remove the pan from heat and let them melt naturally.
I’ve had people tell me their sauce "separated" after overmixing—just keep it smooth and steady. The sauce should come together like a dream with minimal effort. 🥛
Underseasoning the Pasta
Don’t forget that pasta water carries flavor too! When you toss your penne with the sauce, add a pinch of salt and a crack of black pepper to the pasta before mixing. The sauce will already have seasoning, but the pasta itself needs a boost.
I’ve had people complain their dish was "bland" because they skipped this step. Trust me, that last little pinch makes all the difference. 🌶️
Nutrition facts
Frequently asked questions
Can I substitute chicken breast with another protein?
Yes, but with adjustments! For a richer flavor, try chicken thighs (they stay juicier) or rotisserie chicken (shred finely). For non-chicken options, shrimp or diced chicken sausage work well—just reduce cooking time by 2-3 minutes to avoid overcooking. Avoid lean proteins like turkey breast, as they dry out faster in the creamy sauce.
How do I make this dish gluten-free?
Swap the penne for gluten-free pasta (like brown rice or chickpea penne) and use gluten-free flour (like rice flour) for the sauce thickening. Ensure your chicken broth is gluten-free too. The cheese blend and other ingredients are naturally gluten-free, so no other substitutions are needed. Just check labels on cream cheese and butter for hidden gluten.
Why did my sauce separate?
This usually happens from one of three issues: overmixing (aggressive stirring breaks the emulsion), adding cheese too quickly (let it melt gradually), or not enough starch (use that reserved pasta water!). To fix it, whisk in 1 tablespoon cold water or pasta water while off heat, then return to low heat and stir gently until smooth. The key is patience—don't rush the cheese incorporation.
Can I make this ahead of time?
Cook the pasta and chicken separately, then refrigerate them in airtight containers for up to 2 days. When ready to serve, reheat the pasta in a skillet with 1 tablespoon butter and 2 tablespoons water, then add the sauce and chicken. Reheat gently over medium-low heat to prevent curdling. For freezing, portion the sauce separately and freeze for up to 3 months—thaw overnight in the fridge.
What's the best way to reheat leftovers?
Never microwave this dish directly—it makes the sauce greasy. Instead, spread leftovers on a baking sheet and warm at 300°F for 10-12 minutes until heated through. For stovetop reheating, add 1-2 tablespoons water or broth to the pan to restore creaminess. If the sauce thickens too much, whisk in a splash of milk or pasta water. Always reheat gently to preserve that velvety texture.