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Applebee's 3 Cheese Chicken Penne copycat recipe delivers that restaurant's signature triple-dredged crunch and gooey cheese sauce right in your own kitchen. The secret lies in perfectly sauteed chicken, al dente penne, and a creamy blend of three cheeses that creates that signature velvety texture.
I've replicated this dish after years of testing, ensuring every element—from the crispy chicken to the rich sauce—comes together just like the original.
This recipe maintains the restaurant's professional approach with simple yet precise techniques: searing chicken until golden, cooking penne to perfect al dente, and building the cheese sauce in stages to prevent lumps. The triple-dredged chicken pieces stay crispy while absorbing the rich sauce, creating that satisfying contrast of textures.
What makes this version special is how closely it mirrors the restaurant experience without requiring special equipment.
By following these steps, you'll achieve restaurant-quality results at home—creamy, cheesy penne with tender chicken pieces that have that signature crunch. The sauce clings perfectly to the pasta, creating each satisfying bite. This dish is ideal for feeding a crowd or treating yourself to a restaurant-quality meal without leaving home.
The key to success is patience during the sauce-making process and ensuring the chicken stays crispy throughout. With just a few simple ingredients and careful technique, you'll have a dish that rivals the original Applebee's version. Let's get started on creating this copycat masterpiece.
Ingredients for applebee's 3 cheese chicken penne copycat
Fifteen ingredients transform into Applebee's signature triple-dredged chicken penne with restaurant-quality cheese sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch pieces, pounded even thickness |
| Penne Pasta 🍝 | 12 oz | Dry, al dente preferred |
| All-Purpose Flour 🌾 | 1 cup | For breading chicken pieces |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, for searing chicken |
| Unsalted Butter 🧈 | 4 tbsp | Cold, for sauce base |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed for sauce consistency |
| Shredded Mozzarella Cheese 🧀 | 1 cup | Part-skim for balance |
| Shredded Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Shredded Cheddar Cheese 🧀 | ½ cup | Medium sharp for flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
The chicken pieces are critical—boneless, skinless breasts cut into even 1-inch cubes ensure consistent cooking. Pound them to ¼-inch thickness for perfect crispiness. Whole Foods or high-end grocery stores carry the best quality chicken, but any reputable butcher will have suitable options. For the pasta, Barilla or De Cecco penne delivers that al dente texture essential for this dish. The cheese blend is where the magic happens: part-skim mozzarella for creaminess, freshly grated Parmesan for depth, and medium sharp cheddar for that signature tang. Pre-shredded cheese works, but freshly grated melts more smoothly.
No part-skim mozzarella? Whole milk mozzarella works but may make the sauce heavier. Substitute Gruyère for cheddar if you prefer a nuttier profile. The garlic is non-negotiable—freshly minced adds complexity that jarred versions can't match. For the breading, panko mixed with Italian seasoning creates extra crunch. If you're short on time, pre-minced garlic from a jar is acceptable (though less flavorful). The heavy cream and milk should be warmed together to prevent sauce separation—a slow simmer over medium heat ensures smooth consistency without curdling.
Store prepped chicken pieces in the fridge for up to 2 days before cooking, but bread them fresh for maximum crunch. The cheese sauce reheats beautifully—simply warm on the stove with a splash of milk if it thickens. Freeze portions for 3 months by cooling completely and storing in airtight containers. For meal prep, cook the pasta and chicken separately, then assemble with sauce just before serving to maintain texture. Fresh basil and parsley should be added post-cooking to preserve their vibrant color and aroma.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe for lazy nights—just sear the chicken in olive oil, toss in the penne, and let the butter and cheese melt into a creamy blanket. No extra dishes, no fuss, and honestly? It feels like a restaurant-worthy meal without the wait.
- Cheese Overload: The three-cheese combo—creamy, tangy, and rich—hits every time. The butter and flour make that velvety sauce, while the sharpness of the Parmesan (or whatever blend you use) cuts through the richness perfectly. It’s the kind of dish that makes you want to lick the plate.
- Weeknight Workhorse: Between us, this is my go-to for busy evenings, potlucks, or when I need to feed a crowd without stressing. Double the recipe, and you’ve got leftovers for days—reheats beautifully, too. My kids even ask for it, and that’s saying something.
- Budget-Friendly Luxury: You’re getting restaurant-quality flavor for a fraction of the cost. Chicken breasts stretch far, penne is cheap, and a little butter goes a long way. It’s the kind of meal that makes you feel like you splurged, even when you didn’t.
Step-by-step instructions for Applebee's 3 cheese chicken penne copycat recipe
Master the triple-dredge technique and creamy cheese sauce for restaurant-quality results at home.
Prepare the Chicken with Triple-Dredge Method
Cut the 1.5 lb boneless, skinless chicken breasts into 1-inch pieces and pound each piece to an even ¼-inch thickness using a meat mallet. This ensures even cooking and maximum crispiness. In a shallow bowl, combine ½ teaspoon diamond crystal kosher salt and ¼ teaspoon ground black pepper, then toss the chicken pieces in this seasoning.
Set up three separate bowls: one with the 1 cup all-purpose flour, one with ½ cup extra-virgin olive oil, and a third with ½ cup all-purpose flour mixed with ½ teaspoon diamond crystal kosher salt and ¼ teaspoon ground black pepper. Dredge each chicken piece first in the plain flour, then dip in the olive oil, and finally coat thoroughly in the seasoned flour mixture. Place the triple-dredged chicken on a wire rack set over a baking sheet and let it rest for 10 minutes—this helps the coating adhere perfectly.
Sear the Chicken Until Golden Brown
Heat a large skillet over medium-high heat until a drop of water sizzles and evaporates instantly. Working in batches to avoid crowding, add the triple-dredged chicken pieces and cook for 3-4 minutes per side until they develop a deep golden brown crust and internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.
If the chicken releases easily from the pan without sticking, you're on track. If it sticks, your heat isn't high enough—adjust immediately. Reserve any accumulated juices in the skillet, as they'll add depth to your sauce later. Once all chicken is cooked, reduce heat to medium and set aside.
Cook the Penne to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 12 oz penne pasta along with 1 teaspoon diamond crystal kosher salt. Cook until 1 minute before al dente (about 11 minutes for most brands). Reserve ½ cup pasta water before draining, then return the pasta to the pot and toss with 1 tablespoon dried parsley. Keep warm over low heat.
This reserved pasta water is your secret weapon—it contains starch that will help create a silky, clinging sauce. Don't rinse the pasta, as the surface starch is essential for the cheese sauce to adhere properly. The pasta should be tender but still offer a slight resistance when bitten—this is key for the perfect texture.
Create the Creamy 3-Cheese Sauce
In the same skillet used for the chicken, melt the 4 tablespoons unsalted butter over medium heat. Add the 4 cloves minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in the 1 cup heavy cream and ½ cup whole milk, stirring constantly to combine. Let the mixture simmer gently for 3-4 minutes until slightly thickened.
Reduce heat to low and gradually whisk in the 1 cup shredded mozzarella cheese, ½ cup shredded parmesan cheese, and ½ cup shredded cheddar cheese until fully melted and smooth. If the sauce becomes too thick, add 1-2 tablespoons reserved pasta water to reach your desired consistency. The sauce should coat the back of a spoon smoothly but still cling to the pasta.
Combine and Finish with Fresh Herbs
Add the cooked penne pasta and chicken pieces to the skillet, tossing gently to coat everything evenly with the cheese sauce. Cook for an additional 1-2 minutes just to heat through and allow the flavors to meld. Transfer to serving plates and garnish immediately with ¼ cup chopped fresh basil leaves for a bright, fresh finish.
Serve while the pasta is hot and the cheese sauce is still glossy. The triple-dredged chicken should have a satisfying crunch, while the sauce clings beautifully to each strand of penne. Each bite should deliver a perfect balance of crispy, creamy, and herby flavors—just like the Applebee's original.
Pro Tips For Making Applebee'S 3 Cheese Chicken Penne Copycat
- BRINE THE CHICKEN FIRST: Toss those chicken breasts in a bowl with cold water, 1 tablespoon salt, and 1 tablespoon sugar for 20 minutes before cooking. I learned this the hard way—dry-heat searing works best when the meat stays juicy, and brining guarantees that even after the flour crust, it won’t turn out dry or rubbery. (Yes, even if you’re impatient like me.)
- USE A THICK FLOUR CRUST: Dredge the chicken in flour twice—first with a light coat, then a second dip in a bowl with ½ cup flour mixed with 1 teaspoon salt and ½ teaspoon black pepper. The double layer mimics Applebee’s signature crispy texture, and it sticks better than a single thin coat. (Does it look weird? Yes. Does it work? Every single time.)
- SALT THE PASTA WATER LIKE THE SEA: Toss in 2 tablespoons of salt for every 4 cups of water—more than you think, especially if you’re using unsalted butter later. I used to skimp, and the pasta always tasted bland next to the rich sauce. Trust me, your taste buds will notice the difference.
- COOK PASTA AL DENTE, THEN REST IT: Pull the penne out when it’s just firm to the bite (about 1 minute less than package instructions), then shock it in ice water for 30 seconds. This stops the cooking and keeps it from turning mushy when the hot cheese sauce hits. My grandmother swore by this, and she was right—it makes all the difference in texture.
Storing and reheating your applebee's 3 cheese chicken penne copycat
Refrigerator Storage
Store your 3-cheese chicken penne in an airtight container with a tight-fitting lid for up to 3 days in the refrigerator. Let the dish cool completely before storing to prevent condensation, which can make the chicken soggy.
I always use glass containers with snap-on lids—they keep flavors fresh longer than plastic. 🥗
When reheating from the fridge, I recommend covering the dish with a damp paper towel to retain moisture. Warm on medium-low heat for 5-7 minutes, stirring occasionally, until the sauce reaches 165°F. Add a splash of whole milk if the sauce thickens too much during reheating.
Freezer Storage
This dish freezes beautifully for up to 3 months if stored properly. Cool the pasta completely, then divide into single-serving portions in freezer-safe bags or glass containers. Leave ½-inch headspace for expansion. I like using quart-sized freezer bags because they stack neatly. 🧊
To reheat from frozen, transfer the portion to a skillet and add 2 tablespoons water or milk per serving. Cover and cook on medium heat for 8-10 minutes, stirring occasionally, until heated through. The texture will be slightly softer than fresh, but still delicious!
Keeping Chicken Crispy
The biggest challenge with leftovers is maintaining that triple-dredged crunch. For best results, store the chicken and pasta separately in the fridge.
When reheating, cook the chicken in a dry skillet over medium-high heat for 2-3 minutes per side until crispy again, then toss with the warmed pasta and sauce. 🔥
If you prefer a no-fuss approach, sprinkle 1 tablespoon breadcrumbs over the chicken pieces before reheating—they'll absorb moisture and help restore crispiness. This works especially well for microwave reheating, though stovetop is still my favorite method.
Sauce Consistency Tips
The cheese sauce can thicken significantly when reheated. If this happens, whisk in 1-2 tablespoons reserved pasta water or whole milk to restore its velvety texture. I keep a small bowl of pasta water on hand whenever I'm reheating this dish—it's my secret weapon for perfect consistency. ✨
For extra richness, add 1 tablespoon butter while reheating. This not only improves the flavor but also helps prevent the sauce from separating. If the sauce looks grainy, strain it through a fine-mesh sieve before serving for a silky finish.
Nutrition facts
Frequently asked questions
Why does the chicken need to be triple-dredged?
The triple-dredge creates that signature crispy exterior while keeping the chicken juicy inside. The first flour coating locks in moisture, the olive oil adds richness, and the final seasoned flour creates the perfect golden crust. Skipping any step results in soggy or bland chicken pieces.
Can I use pre-shredded cheese instead of freshly grated?
Yes, but freshly grated melts more smoothly and creates a silkier sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy. If using pre-shredded, add 1 extra tablespoon of milk to help compensate for the texture difference.
What's the best way to prevent the sauce from breaking?
Never boil the cheese sauce—keep heat at low-medium and stir constantly. Add cheese gradually and whisk vigorously to prevent clumping. If the sauce separates, whisk in 1 tablespoon of reserved pasta water or warm milk to restore its velvety consistency.
How do I make this dish vegetarian?
Replace the chicken with 12 oz of extra-firm tofu or chickpeas for a plant-based version. Press tofu to remove excess water, then cube and triple-dredge using the same method. For chickpeas, drain and pat dry thoroughly before breading. The sauce and pasta preparation remain identical.
Can I make this ahead of time for a party?
Prepare the chicken and sauce separately, then assemble just before serving. Store components in airtight containers in the fridge for up to 2 days. Reheat the sauce gently, then toss with the pasta and chicken. For parties, use a chafing dish to keep everything warm and saucy.