Applebee's Three Cheese Chicken Penne Copycat Recipe: Triple-Melty Cheese Pasta That Steals the Show

This Applebee's Three Cheese Chicken Penne copycat recipe delivers the exact same triple-melty cheese sauce and tender chicken that made the restaurant version famous. The secret lies in a precise blend of cheeses—creamy parmesan, rich cheddar, and velvety mozzarella—that creates that signature gooey, stretchy texture.

I've perfected this recipe over countless batches, ensuring every forkful delivers that restaurant-quality experience at home.

The dish starts with perfectly seasoned chicken breasts that cook until juicy and tender, then get sliced into bite-sized pieces that soak up the rich cheese sauce. Al dente penne pasta forms the heart of the dish, providing the ideal texture contrast to the creamy sauce.

What sets this recipe apart is the sauce preparation—slow reduction of cream and cheese creates that ultra-smooth, velvety consistency that's impossible to resist.

By the time you plate this dish, you'll have golden penne coated in that signature triple-cheese sauce, tender chicken pieces peeking through, and a creamy finish on every bite. The aroma alone will have everyone gathering around the table, and the first taste will confirm you've nailed the restaurant version.

This is comfort food at its finest—rich, indulgent, and impossible to put down.

Serve with a side of garlic bread and a simple salad to complete the restaurant-style meal. The leftovers reheat beautifully too, making this the perfect dish for feeding a crowd or meal prepping for the week. Let's get cooking!

Ingredients for applebee's three cheese chicken penne copycat

The secret to this restaurant-style penne lies in precise cheese ratios and perfectly cooked chicken.

The cheese blend is non-negotiable for that signature stretchy texture. Kraft 2% Mild Cheddar (the restaurant's secret) is ideal, but any sharp cheddar works in a pinch. For Parmesan, grate it yourself—pre-grated tastes like sawdust. Mozzarella should be part-skim for the right melt. I always grab these at Walmart's Great Value section—it's surprisingly consistent. The chicken? Boneless, skinless breasts are a must—pound them to even thickness so they cook perfectly. Look for meaty, plump breasts at the store, not those skinny ones that dry out.

No sharp cheddar? Monterey Jack at half the amount gets you close, though the flavor won't be identical. Fresh thyme unavailable? Dried works at one-third the quantity. The sauce thickening? If you don't have flour, cornstarch mixed with cold water does the job just as well. For the chicken seasoning, Diamond Crystal kosher salt dissolves better than table salt—worth the splurge if you cook often. The onion and garlic can be swapped for 1/2 cup onion powder and 1 tsp garlic powder if you're in a rush, though fresh adds depth.

This sauce reheats beautifully—just add a splash of milk or cream to loosen it. Store leftovers in an airtight container for up to 4 days. The pasta stays best for 2 days in the fridge, though I've had it last 5 days if reheated gently. For meal prep, cook the chicken and sauce separately, then toss everything together before serving. The cheese sauce freezes well too—portion into ziplock bags for easy reheating later.

Step-by-step instructions for applebee's three cheese chicken penne copycat

Here's the exact method to recreate that signature restaurant dish at home.

Begin by pounding the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap until it reaches an even ½-inch thickness. This ensures even cooking and prevents dryness. Season both sides generously with 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the edges turn golden brown.

While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta and cook until 1 minute shy of package directions for al dente texture. Drain and set aside, reserving 1 cup of pasta water. The starchy water is essential for creating a rich, creamy sauce later.

In the same skillet used for the chicken, reduce heat to medium and add 2 tbsp butter. Once melted, add the finely diced yellow onion and cook for 4-5 minutes until softened and translucent. Add the 4 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.

Sprinkle 1 tbsp all-purpose flour over the onions and garlic, stirring constantly for 1-2 minutes until the mixture forms a light roux. This creates the foundation for your creamy sauce. Gradually whisk in 1 cup heavy cream and bring to a gentle simmer, allowing the sauce to thicken slightly.

Slice the cooked chicken into ½-inch thick strips and add them to the skillet with the onion-cream mixture. Stir gently to combine, letting the chicken warm through for 1-2 minutes. Remove from heat and stir in 1 cup shredded sharp cheddar cheese, 1 cup shredded mozzarella cheese, and 0.5 cup grated parmesan cheese until fully melted and smooth.

If the sauce appears too thick, add pasta water 1 tablespoon at a time until it reaches a creamy consistency that coats the back of a spoon. Stir in the cooked pasta and toss until every strand is evenly coated. The cheese should create a glossy, velvety layer that clings perfectly to the penne and chicken.

Transfer the three-cheese chicken penne to serving plates and garnish with an additional sprinkle of parmesan cheese and freshly cracked black pepper. Serve immediately while the cheese is still melty and the pasta maintains its perfect al dente texture. Each bite should deliver tender chicken, rich cream sauce, and that signature triple-cheese flavor combination that makes this dish so beloved.

Storing and reheating this applebee's three cheese chicken penne copycat

Refrigerator Storage

Store leftovers in an airtight container for up to 4 days—this keeps the pasta from drying out and preserves that creamy cheese sauce. I always let the dish cool completely before refrigerating to prevent condensation. The cheese sauce actually thickens slightly overnight, making it even richer when reheated. 🥫

Freezer-Friendly Sauce

The cheese sauce freezes beautifully—portion it into ziplock freezer bags (remove excess air) and store for up to 3 months. When ready to use, thaw overnight in the fridge, then reheat gently with a splash of milk or cream to restore its velvety texture.

I never freeze the cooked pasta separately because it gets mushy when reheated.

Reheating Pasta

For best results, reheat portions in a microwave-safe bowl with 2 tablespoons of water covered for 2-3 minutes on medium power. Stir well, then continue in 30-second intervals until heated through.

The pasta water helps prevent that dry, rubbery texture. Alternatively, use the stovetop method in a skillet with 1 tablespoon butter over low heat for 3-4 minutes.

Chicken Safety

Always reheat chicken to an internal temperature of 165°F to prevent foodborne illness. I use a meat thermometer to check—just poke the thickest piece. If the chicken appears dry after reheating, add 1 teaspoon of milk or cream and cover for 1 minute to restore moisture.

Never reheat chicken more than once for safety reasons.

Make-Ahead Tips

Prep the chicken and sauce separately for meal prepping—cook the chicken, cool it completely, then store in the fridge for up to 3 days. Cook the pasta fresh when ready to serve.

For the sauce, make it ahead and refrigerate in an airtight container—it reheats perfectly and tastes even better the next day. This lets you assemble the dish quickly when you're ready to eat. ✨

Garnish Refresh

Before serving reheated portions, always add freshly grated parmesan and black pepper—this brightens up the dish and makes it taste restaurant-fresh. A sprinkle of fresh parsley adds a pop of color and freshness.

I keep a small bowl of these garnishes on my counter so they're always ready to elevate leftovers. 🌿

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