Sauces & Condiments
Applebee's Three Cheese Chicken Penne sauce delivers that signature triple-cream richness you crave—restaurant-quality in your own kitchen. The secret lies in a velvety blend of three cheeses (parmesan, mozzarella, and cream cheese) that creates a sauce so decadent, it clings to every strand of penne and tender chicken piece.
I've replicated the dish exactly, including the foolproof technique for perfectly cooked chicken and al dente pasta, so you'll get that same satisfying bite every time.
What sets this recipe apart is the one-pot method, which simplifies cleanup while delivering maximum flavor. The chicken cooks in the same pot where the sauce develops, infusing it with savory depth. We're talking creamy, cheesy, and slightly tangy—the perfect balance that makes this dish so addictive.
The sauce starts with a light roux for stability, then builds to a luxurious finish with heavy cream and a touch of garlic for brightness.
By the time you plate this dish, you'll have fork-tender chicken swimming in a triple-cream sauce, all nestled among perfectly cooked penne. The sauce should be thick enough to coat the back of a spoon but still silky smooth.
This is comfort food at its finest—restaurant-quality without the wait or the markup. The best part? It comes together in one pot, making it perfect for busy weeknights.
Serve immediately with a sprinkle of fresh parsley for color and a side of garlic bread to soak up every last drop of that rich sauce. This recipe delivers the same satisfaction you remember from Applebee's—creamy, cheesy, and impossible to resist. Let's get cooking!
Ingredients for applebee's three cheese chicken penne sauce
Here's the triple-cheese magic behind Applebee's legendary penne—restaurant flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Penne Pasta 🍝 | 12 oz | Dry weight, al dente preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | Diamond Crystal preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, block form |
| Mozzarella Cheese 🧀 | 4 oz | Fresh, low-moisture preferred |
| Cream Cheese 🧀 | 4 oz | Room temperature for smoothness |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 1 tbsp | For sautéing chicken |
The cheeses are non-negotiable for that signature triple-cream texture. Parmigiano-Reggiano from the deli counter (not pre-grated) gives the sauce its umami depth, while fresh mozzarella and cream cheese deliver that velvety richness. I always grab the block cheese at Whole Foods—it melts like a dream. For the chicken, bone-in, skin-on thighs would be ideal, but boneless breasts work perfectly for this one-pot method. Just make sure they're cut into even-sized pieces so they cook through without drying out. The butter matters too—European-style has a higher fat content that stands up to the sauce's heat.
No heavy cream? Full-fat coconut milk works in a pinch, though the flavor will differ slightly. Short on mozzarella? Fontina or Gruyère add a delicious twist. The chicken broth should be low-sodium—Pacific Foods or Swanson are solid choices. Fresh garlic is a must, but if you're in a hurry, garlic powder at half the amount will get you close. For the roux, Diamond Crystal flour, so if you don't have it, reduce the amount slightly. The parsley is purely decorative, but it brightens up the dish—frozen works if you're in a bind, just thaw and drain well.
This sauce gets better as it sits, so make it a day ahead if you can. Store in an airtight container in the fridge for up to 3 days, or freeze for 2 months. The pasta reheats beautifully—just add a splash of water or broth to prevent drying. I always double the sauce and freeze half, because leftovers are inevitable. When reheating, stir gently over low heat to avoid breaking the cheese emulsion. Serve with extra garlic bread to soak up every last drop of that creamy goodness—trust me, you'll want seconds.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe when I’m too tired to wash dishes. The chicken cooks right in the same pan where the sauce thickens—just toss in the penne at the end, and boom. Minimal cleanup, maximum flavor.
- Creamy Cheese Magic: That blend of mozzarella, parmesan, and romano? It’s rich but not heavy, thanks to the heavy cream and butter base. The flour roux gives it that velvety texture—like Applebee’s but better, because I control the salt.
- Lunchbox Hero: Between us, this makes the best cold leftovers. The penne holds up, the cheese stays gooey, and the chicken stays tender. Pack it for work or school—it’s the kind of meal that turns “ugh, lunch” into “actually not bad.”
- Budget Booster: Chicken breasts and penne are cheap staples, and a little butter goes a long way. I stretch this into four servings with ease, so it’s my go-to when I need to feed the family without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's three cheese chicken penne sauce
This creamy, indulgent dish comes together in one pot with rich layers of melted cheeses and tender chicken.
Sear the Chicken for Maximum Flavor
Heat the 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Cut the 1.5 lb boneless, skinless chicken breasts into bite-sized pieces and season generously with 1 teaspoon salt and ¼ teaspoon ground black pepper. Working in batches to avoid crowding, add the chicken to the pan and cook for 4-5 minutes until golden brown and cooked through. The chicken should release easily from the pan when ready.
Remove the chicken and set it aside on a plate, leaving the flavorful browned bits in the pot. This step is crucial—those bits form the foundation of your sauce. If the chicken releases too easily before browning, press down gently with a spatula for 10-15 seconds to create a better sear. The goal is golden-brown edges that'll melt into your sauce later.
Build the Creamy Cheese Sauce
Reduce the heat to medium and add the ½ cup unsalted butter to the Dutch oven. Let it melt completely, then sprinkle in the ¼ cup all-purpose flour all at once. Stir vigorously with a wooden spoon for 1-2 minutes until the mixture forms a smooth, thick paste—this is your roux. The roux should be a rich, golden color without any floury spots.
Gradually whisk in the ½ cup heavy cream, 1 cup chicken broth, and the 3 cloves minced garlic, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until it begins to thicken. This is where the magic happens—the sauce should coat the back of a spoon and have a velvety texture.
Incorporate the Cheeses for Ultimate Creaminess
Lower the heat to low and add the 4 oz cream cheese, 4 oz mozzarella cheese, and ½ cup freshly grated Parmesan cheese. Stir constantly until all the cheeses are completely melted and incorporated into the sauce. The mixture should look luxurious and thick—almost like a warm, gooey blanket. If the sauce becomes too thick, add 1-2 tablespoons of hot chicken broth to loosen it.
Return the seared chicken to the pot and stir gently to coat it evenly in the sauce. Let it simmer together for 2-3 minutes to ensure the chicken absorbs all that creamy goodness. Here's the thing—this is where the sauce transforms from good to restaurant-quality. The cheeses should be fully melted with no visible lumps, and the sauce should be silky smooth.
Cook the Pasta to Perfection
Add the 12 oz penne pasta to the Dutch oven and stir gently to coat each strand with the cheese sauce. The pasta should be submerged in the sauce, but don't worry if it's not completely covered—the residual heat will cook it through. Cover the pot with a lid and let it cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.
To test for doneness, taste a piece of pasta—it should be tender but still have a slight bite. If it's not quite there, uncover the pot and cook for another 1-2 minutes. The pasta will continue cooking from the residual heat. Once perfect, remove the pot from heat and let it sit for 1 minute to allow the sauce to thicken slightly.
Finish and Serve with Fresh Garnish
Stir in the ¼ cup chopped fresh parsley and adjust seasoning if needed—add more salt or black pepper to taste. The parsley adds a bright, fresh contrast to the rich, creamy sauce. For an extra touch, you can sprinkle additional Parmesan cheese on top before serving.
Serve immediately while the sauce is still warm and creamy. Each bite should deliver tender chicken, perfectly cooked pasta, and that luxurious three-cheese sauce clinging to every strand. This dish is all about indulgence—creamy, cheesy, and utterly satisfying. The one-pot method makes it easy, but the technique ensures it tastes like you spent hours in the kitchen.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Sauce
- Sear the Chicken First: Skip the bland chicken—cut the breasts into bite-sized pieces and sear them in a dry pan over medium-high heat until golden on all sides. The crust locks in flavor and prevents the sauce from turning into a gray, watery mess later. (Yes, even if you're impatient like me.)
- Use Cold Heavy Cream: After making the roux with butter and flour, let it cool slightly before adding the heavy cream—about 5 minutes off the heat. Cold cream tempers the sauce and prevents curdling, which is the last thing you want in a creamy penne dish.
- Don’t Overcook the Pasta: Pull the penne out of boiling water when it’s just al dente—about 1 minute before the package says "done." It’ll finish cooking in the sauce, and overcooked pasta turns mushy when mixed with cream. (Your future self will thank you.)
- Bloom the Flour Properly: When making the roux, cook the butter and flour together over medium-low heat for 2-3 minutes until it smells nutty and turns a pale golden color. Rushing this step means your sauce will taste raw and floury, not rich and velvety.
Wine and beer pairings for these flavors
Creamy Sauce Wines
The richness of this triple-cheese sauce pairs beautifully with full-bodied whites that can stand up to its decadence. I always reach for a Chardonnay from California's Sonoma Coast—look for bottles aged in oak barrels, like Kendall-Jackson Vintner's Reserve.
The buttery notes complement the cream cheese beautifully, while the acidity cuts through the richness. A Sauvignon Blanc from New Zealand, like Kim Crawford, adds a zesty contrast that brightens the dish. 🍷
Bold Reds for Balance
If you prefer red wine, go for something medium-bodied with enough fruit to match the dish's creaminess. A Pinot Noir from Oregon's Willamette Valley—like Domaine Serene—works perfectly. Its red fruit notes and silky texture harmonize with the chicken and cheese.
Avoid heavy Cabernets, as their tannins can overpower the delicate sauce. For a more robust option, try a Chianti Classico from Italy, which brings earthy undertones that pair surprisingly well with the creamy sauce.
Beer Pairings
A crisp Belgian Witbier like Hoegaarden or Stella Artois cleanses the palate between bites of this rich dish. The citrusy notes and subtle spice from coriander create a refreshing contrast.
For a more substantial beer option, try an American Pale Ale with a touch of honey malt, like Deschutes Mirror Pond. The caramel and biscuit flavors echo the sauce's creaminess while keeping the meal balanced. Avoid heavy stouts or IPAs—they'll clash with the delicate cheese sauce.
Non-Alcoholic Options
For a refreshing non-alcoholic pairing, try a sparkling apple cider like Martinelli's—its crisp acidity and sweet-tart flavor complement the dish's richness. A ginger beer like Feather's adds a spicy kick that cuts through the creaminess.
For something more sophisticated, a sparkling white grape juice like Martinelli's Sparkling White offers a clean, crisp finish without alcohol. 🍏
Pro Tips for Pairing
Let your wine or beer breathe for 10-15 minutes before serving to enhance its flavors. Chill whites to 45-50°F and reds to 60-65°F for optimal enjoyment. If serving beer, pour it into a tulip glass to concentrate the aromas.
For the best experience, taste the wine or beer alongside the dish—this helps you find the perfect balance. I always adjust my pairing based on the cheese sauce's exact flavor profile each time I make it! 💡
Nutrition facts
Frequently asked questions
Can I make this recipe with chicken thighs instead of breasts?
Chicken thighs actually work even better because they stay juicier and more tender during the long cooking process. Use 1.5 lb bone-in, skin-on thighs (cut into pieces) for maximum flavor. Just reduce the cooking time to 3-4 minutes per side to avoid overcooking—they'll finish cooking in the sauce.
Why did my sauce get grainy or separate?
This usually happens from one of three things: adding cold cheese too quickly, not stirring enough, or using pre-shredded cheese (which contains anti-caking agents). To fix it, whisk in the cheeses one at a time over low heat while stirring constantly. For pre-shredded cheese, pack it tightly into the sauce to minimize air exposure.
Can I prepare this ahead of time?
Yes! This dish reheats beautifully. Cook the sauce and chicken completely, then refrigerate in an airtight container for up to 3 days. When reheating, add 1-2 tablespoons of water or broth and warm gently on low heat, stirring frequently. The pasta should be added fresh to prevent mushiness—cook it separately and toss with the reheated sauce.
What's the best pasta shape for this dish? While penne is traditional, you can use fettuccine, rigatoni, or farfalle for similar results. Avoid long, thin noodles like spaghetti—they'll get lost in the sauce. For extra sauce cling, try rotini or fusilli. Just
How can I make this dish lighter?
Swap the heavy cream for Greek yogurt or light cream cheese, reduce the butter to 2 tablespoons, and use low-fat mozzarella. For extra protein, add spinach or mushrooms to the sauce. The dish will still be creamy but with fewer calories—expect to save about 200-300 calories per serving.