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Master this Applebee’s Three Cheese Chicken Penne copycat recipe and bring the restaurant’s creamy, cheesy, pull-apart perfection straight to your dinner table. This copycat recipe nails the restaurant's signature combination of tender chicken, al dente penne, and a rich, creamy sauce loaded with three distinct cheeses.
The secret lies in properly breading the chicken and building the sauce in stages to achieve that perfect emulsification.
What sets this dish apart is the layered texture—crispy chicken pieces that stay tender inside, perfectly cooked penne that holds its shape, and a sauce so creamy it coats every bite.
The three-cheese blend (Parmesan, cheddar, and mozzarella) creates depth of flavor, while garlic and onion form the aromatic base. This isn't just a copy; it's a restaurant-quality meal you can make at home with standard pantry ingredients.
The assembly technique is where the magic happens—layering pasta and chicken with sauce, then baking until bubbly and golden. That pull-apart texture is what makes this dish so satisfying, and the creamy sauce clings to every strand of penne.
With just 45 minutes of active time (plus 15 minutes for baking), you'll have a meal that tastes like your favorite restaurant's signature dish.
Serve with a sprinkle of parsley for freshness and extra cheese if you're feeling indulgent. This recipe serves 4-6, making it perfect for family dinners or when you're craving comfort food without the restaurant prices.
The key to success is patience—especially when breading the chicken and building the sauce. Let's get cooking!
Ingredients for applebee's three cheese chicken penne copycat
Pantry staples plus a few cheeses—this copycat nails Applebee's signature pull-apart perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 2 lb | Cut into 1-inch pieces |
| Penne Pasta 🍝 | 1 ½ cups | Uncooked, al dente preferred |
| All-Purpose Flour 🌾 | 1 cup | For breading chicken |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Italian Seasoned Breadcrumbs 🍞 | 1 ½ cups | Panko works too |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Sharp Cheddar Cheese 🧀 | ½ cup | Shredded, mild or sharp |
| Mozzarella Cheese 🧀 | 1 cup | Shredded, low-moisture |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for creaminess |
| Yellow Onion 🧅 | 1 whole | Medium, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For sautéing onions |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The cheeses are non-negotiable here. Parmigiano-Reggiano for that sharp bite, sharp cheddar for depth, and low-moisture mozzarella for stretchiness. Whole Foods or Trader Joe's have pre-shredded options, but grating your own makes a world of difference. The chicken should be tender but not falling apart—boneless, skinless breasts are easiest for home cooks. Penne? De Cecco or Barilla cook perfectly al dente every time. For the breadcrumbs, Italian seasoned is key—it mimics the restaurant's flavor profile better than plain.
No Italian seasoned breadcrumbs? Panko plus 1 tsp Italian seasoning works in a pinch. Short on Parmesan? Pecorino Romano is a great swap—more pungent but still delicious. The heavy cream must be full-fat; light cream or half-and-half won't give that restaurant-quality richness. Onion and garlic? Fresh is best, but powdered works if you're in a rush (use half the amount). The chicken broth? Low-sodium is critical—you don't want to over-salt the whole dish. And if you're feeling fancy, add a pinch of nutmeg to the sauce for that extra depth.
This dish reheats beautifully—just 5 minutes at 350°F until bubbly. The sauce thickens as it sits, so cover with foil if storing to prevent drying. Keeps in the fridge for 4 days (though it's rarely around that long). For leftovers, I portion into individual containers so lunches are sorted. The breadcrumbs get stale fast, so store them in an airtight container with a paper towel to absorb moisture.
Why You'll Love This Recipe
- One-Pan Magic: The chicken and pasta all go in the same skillet—no fussing with multiple pans or dishes. Honestly, I can have this on the table while my coffee’s still warm, and that’s saying something for a mom who’s usually juggling a million things.
- Triple Cheese Bliss: That crispy breadcrumb crust on the chicken? It’s the star. But the real magic happens when the creamy Alfredo, sharp parmesan, and tangy mozzarella melt together—rich, cheesy, and impossible to resist.
- Weeknight Workhorse: I make this when I’ve got friends over for game night or when my kids beg for something “fancy.” It’s hearty enough for a crowd but still feels like a special treat, and honestly? No one’s ever questioned the homemade version over the restaurant one.
- Leftovers That Don’t Suck: Between us, this dish actually tastes better the next day. The pasta soaks up the sauce just right, and the chicken stays tender—no dry, sad leftovers here. I’ll pack it for lunch or freeze portions for those nights when I’m too tired to cook.
Step-by-step instructions for Applebee's three cheese chicken penne copycat recipe
This is how you nail the restaurant's signature pull-apart cheese magic at home.
Prep and Bread the Chicken
Cut the 2 lb boneless chicken breast into 1-inch pieces. Place them in a bowl and toss with 1.5 tsp salt and 0.5 tsp ground black pepper. This seasoning gets locked in during breading, so don't skip it.
Set up three shallow bowls: one with the 1 cup all-purpose flour, one with the 2 whole large eggs beaten until smooth, and one with the 1.5 cups Italian seasoned breadcrumbs. Dredge each chicken piece first in flour, then egg, then breadcrumbs, pressing gently to help the coating stick. Let them sit on a wire rack for 5 minutes while you prep the rest.
Cook the Penne and Make the Sauce Base
Boil the 1.5 cups penne pasta in salted water until al dente (about 1 minute less than package directions). Reserve 1 cup of pasta water before draining.
In a large skillet, heat the 0.25 cup extra-virgin olive oil over medium heat. Add the 1 whole yellow onion diced small and cook for 5 minutes until soft. Stir in the 4 cloves garlic cloves minced and cook for 30 seconds until fragrant. Pour in the 1 cup chicken broth and let it simmer for 3 minutes until slightly reduced.
Brown the Chicken and Add Creamy Cheese
In the same skillet, add half the breaded chicken pieces and cook for 3-4 minutes per side until golden brown. Remove and set aside, then repeat with remaining chicken. The key here is getting a good crust - don't rush this step.
Stir the 1 cup heavy whipping cream into the skillet and bring to a gentle simmer. Sprinkle in the 0.5 cup sharp cheddar cheese and 0.5 cup parmesan cheese, stirring until melted. Remove from heat and fold in the 1 cup mozzarella cheese until fully combined.
Combine Everything for Maximum Cheese Pull-Apart
Add the cooked penne pasta and breaded chicken to the skillet, tossing gently to coat everything in the creamy cheese sauce. The sauce should look thick but still coat the back of a spoon. If it's too thick, add reserved pasta water 1 tablespoon at a time until you reach that perfect clingy consistency.
Transfer to a serving dish and let it sit for 2-3 minutes. The residual heat will help the cheeses melt together perfectly. Garnish with the 1 tbsp dried parsley and serve immediately while still bubbly and gooey.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- Pound Chicken Thin: This isn’t just about even cooking—it’s about crispy breading. Use a meat mallet (or roll pin) to flatten each breast to ¼-inch thickness before dredging. Thicker pieces stay soggy no matter how long you bake them, and you’ll end up with uneven doneness in your penne dish.
- Dry the Chicken: Pat those breasts bone-dry with paper towels before the flour step. Wet surfaces = gluey breading that falls apart. I learned this the hard way—my first batch looked like it was swimming in sauce instead of crisping up.
- Bake in Batches: Crowd the tray, and your breading turns into sad, greasy mush. Work in two batches max, even if it means an extra oven rack. The air needs to circulate, or you’ll get a sad, greasy mess instead of that golden, crunchy Applebee’s texture.
- Sauce Last: Toss the pasta in the cheese sauce after the chicken comes out of the oven. The residual heat finishes cooking the noodles while the chicken stays warm. Dump everything in together, and you’ll either burn the sauce or end up with limp pasta—neither is ideal.
Storing and reheating your leftovers
Fridge Storage Tips
Let your Three Cheese Chicken Penne cool completely before storing—this prevents condensation that makes breadcrumbs soggy. Transfer to an airtight container (I use Glasslock 32-ounce containers) and refrigerate for up to 4 days.
The sauce will thicken slightly, so add 1-2 tablespoons of water or milk when reheating to restore creaminess. Always store the parsley garnish separately to keep it fresh. 🥫
Freezer-Friendly Strategy
For longer storage, portion into single-serving airtight containers (like Rubbermaid Brilliance) before freezing. This dish stays delicious for up to 3 months—just thaw overnight in the fridge before reheating.
The breaded chicken maintains its crispiness better when frozen in a single layer first, then transferred to containers. Label with the date to track freshness. ❄️
Oven Reheating Method
My preferred way to reheat is in a 350°F oven for 10-15 minutes until bubbly and golden. Cover loosely with aluminum foil to prevent drying, then uncover for the last 2 minutes to crisp any softened breadcrumbs.
This method preserves the pull-apart texture better than microwave methods. For extra cheesiness, sprinkle 1 tbsp grated Parmesan on top before reheating. 🔥
Microwave Quick Fix
When you're short on time, use the microwave on 50% power for 2-3 minutes, stirring halfway. Add 1-2 tablespoons of water or milk to prevent drying out the sauce.
Cover with a damp paper towel to retain moisture. This method works best for individual portions—just don't overheat or the breading will turn rubbery. 💡
Garnish Refresh
Revive leftovers with fresh garnishes! Sprinkle with extra dried parsley or fresh basil for brightness. A drizzle of hot honey adds sweetness that cuts through the richness. For a restaurant-style finish, top with extra shredded mozzarella and broil for 1-2 minutes until melted and bubbly. 🌟
Portion Control
This dish serves 4-6, but leftovers disappear fast. Divide into individual portions before storing to make lunches effortless. I like using mason jars for easy grab-and-go meals—just reheat in the microwave for 1 minute.
The sauce clings perfectly to penne in jars, making it ideal for meal prep. 📦
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, but with adjustments! Chicken thighs stay juicier but have more fat, so pat them dry thoroughly before breading. Use 1.5 lb thighs instead of 2 lb breasts, and reduce breading time to 2-3 minutes per side to avoid overcooking. The skin adds richness, but remove it if you prefer leaner chicken.
How do I make the sauce extra creamy like the restaurant?
Emulsify the sauce properly by whisking constantly when adding the heavy cream and cheeses. For extra richness, stir in 2 tbsp butter at the end or replace 2 tbsp cream with sour cream. The key is low-and-slow heat—never let it boil after adding cheese, or it'll separate.
Can I make this dish ahead of time?
Assemble the dish (without baking) up to 24 hours ahead, then refrigerate. Bake straight from the fridge at 375°F for 20-25 minutes, covered with foil for the first 15 minutes to prevent over-browning. The sauce may thicken slightly—add a splash of milk if needed.
What if my breadcrumbs aren't sticking to the chicken?
Press the breadcrumbs firmly against the chicken and let them rest on a wire rack for 5 minutes before frying. For extra adhesion, dip the breaded chicken in beaten egg again after the first coating, or chill for 15 minutes in the fridge to help the coating set.
Is there a lighter version of this recipe?
Swap heavy cream for Greek yogurt or light cream cheese, reduce mozzarella to 0.5 cup, and use whole wheat penne. For protein, try grilling chicken instead of frying—just brush with olive oil and season before breading. Keep the same breading method for texture.