Main Courses
Applebee's Three Cheese Chicken Penne copycat recipe delivers restaurant-quality comfort food in your own kitchen. The secret lies in perfectly seared chicken breast topped with three melted cheeses—mozzarella, cheddar, and parmesan—that create those signature golden streaks.
I've replicated the dish exactly, including the crispy breadcrumb topping that adds textural contrast and that signature Applebee's flavor.
This recipe starts with juicy chicken breast cut into strips, seared until golden, then tossed in a creamy, tangy sauce that balances rich cheeses with bright lemon notes.
The penne pasta absorbs the sauce beautifully, while the three-cheese blend melts into those iconic golden streaks that make this dish so irresistible. The breadcrumb topping adds a satisfying crunch that contrasts perfectly with the creamy pasta and tender chicken.
What you'll end up with is a dish that looks and tastes exactly like the Applebee's version—crispy breadcrumbs, melted cheese streaks, and perfectly cooked pasta. The sauce is rich but not heavy, with just enough acidity to cut through the richness of the cheeses.
This is comfort food at its finest, ready to impress your family or friends without the restaurant price tag.
Serve immediately with a sprinkle of fresh parsley for that final restaurant touch. The combination of textures—crispy, creamy, and tender—makes every bite satisfying. Once you try this copycat version, you'll never order out again. Let's get cooking!
Ingredients for applebee's three cheese chicken penne copycat
Crispy chicken, melted cheese streaks, and penne pasta—this copycat recipe delivers Applebee's magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Penne Pasta 🍝 | 12 oz | Dry, medium length |
| Mozzarella Cheese 🧀 | 6 oz | Shredded, low-moisture |
| Sharp Cheddar Cheese 🧀 | 4 oz | Shredded, aged |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| All-Purpose Flour 🌾 | ½ cup | For breading |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Butter 🧈 | 4 tbsp | Unsalted, melted |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The chicken breast is key—look for plump, evenly sized pieces at the grocery store. Costco or Kroger usually have the best selection for copycat recipes. If you can't find boneless, skinless strips, buy a whole breast and cut it yourself—it's worth the extra minute. The sharp cheddar should be aged (not pre-shredded) for those perfect golden streaks. For the breadcrumbs, Panko is non-negotiable—it stays crispy while regular breadcrumbs turn mushy. I always grab extra because half gets used for other recipes.
No panko? Italian breadcrumbs plus a pinch of garlic powder works in a pinch. Pre-shredded cheese? Pack it tightly and use half the amount—it's packed with anti-caking agents. Fresh parsley wilting? Dried parsley at one-third the amount gives you that same bright pop. Want to make it ahead? Cook the pasta and chicken separately, then assemble just before serving—keeps everything crispy. The lemon juice can be bottled if you're in a rush, but fresh is what gives that signature tang. Don't skip the heavy cream—it's what makes the sauce velvety smooth.
This dish is all about timing—serve immediately for that restaurant-quality crunch. Pasta and chicken reheat best separately if you need to hold it, then toss together before adding the breadcrumb topping. Store leftovers (without topping) for 3 days in the fridge, but the breadcrumbs lose their crunch overnight. For parties, double the breadcrumb topping—it disappears fast. The cheese sauce freezes beautifully (up to 3 months), so make extra and freeze portions for quick weeknight dinners.
Why You'll Love This Recipe
- I swear by this trick: toss everything—chicken, penne, and cheeses—into one pot. No chopping, no fussing, just dump, stir, and simmer. My kids think I’m a hero when I tell them we’re making "fancy pasta" with zero cleanup.
- One-Pot Magic: I swear by this trick: toss everything—chicken, penne, and cheeses—into one pot. No chopping, no fussing, just dump, stir, and simmer. My kids think I’m a hero when I tell them we’re making "fancy pasta" with zero cleanup.
- Cheese Love Bomb: That perfect blend of sharp cheddar, melty mozzarella, and nutty parmesan? It’s like a flavor hug in every bite. I’ll be real—my husband always asks for seconds, and I’ve caught him sneaking bites straight from the pan.
- Weeknight Hero: This dish is my secret weapon for busy evenings. Toss it together while the chicken simmers, and boom—dinner’s ready when the pasta’s al dente. (Yes, even on a Tuesday night when takeout menus feel overwhelming.)
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Here's how to recreate that signature crispy breadcrumb topping and gooey cheese sauce at home.
Prepare the Chicken for Maximum Crispiness
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch strips—this size ensures even cooking and better breading adhesion. Pat each piece completely dry with paper towels, then season generously with 1.5 tsp salt and 0.5 tsp black pepper. The dry surface is key for that perfect crispy crust.
Set up three shallow dishes: one with the 0.5 cup all-purpose flour, one with the 0.5 cup panko breadcrumbs, and one with the remaining 1.5 tsp salt and 0.5 tsp black pepper. Dredge each chicken strip first in flour, shaking off excess, then in breadcrumbs, pressing gently to adhere. This triple-dredge method creates that signature crunchy texture you'd find at Applebee's.
Cook the Chicken Until Golden and Tender
Heat 2 tbsp butter in a large skillet over medium-high heat until foaming. Add half the breaded chicken strips and cook for 3-4 minutes per side until golden brown and cooked through to 165°F internally. Transfer to a paper towel-lined plate to drain excess grease. Repeat with the remaining chicken, adding another 2 tbsp butter if needed.
Here's the thing—don't overcrowd the pan. You want those strips to sizzle and develop color rather than steam. If they release easily from the pan when ready to flip, you're doing it right. Keep the cooked chicken warm while you prepare the pasta and sauce.
Cook the Penne and Prepare the Cheese Sauce
Bring a large pot of salted water to a boil and cook the 12 oz penne pasta until al dente—about 1 minute less than package instructions. Reserve 1 cup pasta water before draining, then return the pasta to the pot. This starchy water is your secret weapon for creating that creamy sauce.
In the same skillet used for chicken (no need to clean it—the browned bits add flavor), melt the remaining 2 tbsp butter over medium heat. Add the 2 minced garlic cloves and cook for 30 seconds until fragrant. Pour in the 0.5 cup heavy cream and 2 tbsp lemon juice, stirring constantly for 1-2 minutes until slightly thickened.
Combine and Create the Signature Cheese Topping
Reduce heat to low and add the 6 oz shredded mozzarella cheese and 4 oz shredded sharp cheddar cheese, stirring until melted and smooth. Toss in the cooked penne, mixing well to coat evenly. The sauce should be thick enough to cling to the pasta but still slightly loose—add a splash of reserved pasta water if needed.
Divide the pasta among four plates, then sprinkle each serving with 0.125 cup panko breadcrumbs (about 1 tbsp per serving) and 0.125 cup freshly grated parmesan cheese. The breadcrumbs will toast beautifully under the broiler while the cheese melts, creating that signature crispy topping you know and love.
Broil for the Perfect Crispy Topping
Transfer the plates to a broiler rack positioned 3-4 inches from the heat source. Broil for 1-2 minutes until the breadcrumbs turn golden brown and the cheese bubbles at the edges. Watch closely—this happens fast! Remove immediately to prevent burning.
Garnish each serving with 0.0625 cup chopped fresh parsley and serve immediately. The contrast of crispy breadcrumb topping against the creamy, cheesy pasta is what makes this dish so special. Don't skip the parsley—it adds that fresh, vibrant touch that ties everything together.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- SEAR CHICKEN IN BATCHES: I learned this the hard way—crowding the pan turns your chicken into a sad, steamed mess instead of crispy edges. Use a 10-inch skillet and cook 2-3 breasts at a time over medium-high heat for 4-5 minutes per side. The first batch will teach you the right color and carryover cooking time.
- GRATE YOUR OWN CHEESE: Pre-shredded cheese is coated in anti-caking agents that make your sauce grainy and watery. Buy a block of sharp cheddar and mozzarella, then grate it yourself—medium holes for cheddar, fine for mozzarella. It melts smoother and tastes fresher, which matters when you’re layering three cheeses.
- SALT THE PASTA WATER: The sauce needs flavor to cling, and bland pasta water ruins everything. Add 1 tablespoon of salt to the boiling water for every 4 cups—yes, even if your recipe doesn’t say it. Taste the pasta before draining (it should taste like the sea), then reserve ½ cup of starchy water to loosen the sauce later.
- LOW AND SLOW FOR CHEESE: Dumping all three cheeses into a hot pan turns your sauce into glue. After removing the chicken, reduce the heat to low (or even turn it off), then stir in the cheeses one at a time, letting each melt completely before adding the next. Patience here keeps the sauce creamy, not greasy.
Flavor customization for applebee's three cheese chicken penne copycat
Spicy Kick Option
For those who love heat, add ½ teaspoon of cayenne pepper or 1 teaspoon of hot sauce (like Frank's RedHot) to the cheese sauce mixture. Stir it in just before adding the melted cheeses, so the heat distributes evenly.
If you're feeling adventurous, sprinkle ¼ teaspoon of crushed red pepper flakes on top of each serving before broiling for an extra kick that contrasts beautifully with the creamy pasta. 🌶️
Creamy Variations
Want to make the sauce even richer? Swap the heavy cream for ½ cup of half-and-half or ¼ cup of whole milk—this adds a lighter texture while keeping the sauce velvety.
For a tangier twist, stir in 1 tablespoon of Dijon mustard—it brightens the flavors and balances the richness of the cheeses. I've found this works especially well if you're serving it to guests who prefer a more complex flavor profile.
Vegetarian Swap
Skip the chicken entirely and use 12 oz of grilled portobello mushrooms—sliced into strips and marinated in 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1 teaspoon of garlic powder—for a hearty, meaty alternative.
Alternatively, pan-sear 12 oz of extra-firm tofu—pressed, cubed, and breaded just like the chicken—to keep the dish vegetarian while maintaining that satisfying crunch. The mushrooms add an earthy depth that pairs wonderfully with the cheesy sauce.
Extra Cheesy Upgrade
For a decadent twist, add 2 ounces of cream cheese—softened and mixed into the sauce—alongside the mozzarella and cheddar. This creates a smoother, more luxurious texture that clings beautifully to the pasta.
If you're feeling indulgent, fold in ¼ cup of grated Gruyère cheese—its nutty flavor adds an unexpected depth that elevates the dish to gourmet status. Trust me, your taste buds will thank you.
Herb Infusions
Fresh herbs can take this dish to the next level. Add 1 teaspoon of dried basil—or 2 tablespoons of fresh basil leaves, chopped—to the sauce for a bright, aromatic note.
For a more robust flavor, stir in 1 teaspoon of dried oregano—it pairs beautifully with the garlic and lemon, adding a Mediterranean touch. Garnish with extra herbs before serving to keep the dish vibrant and fresh-tasting. 🌿
Gluten-Free Adaptation
To make this dish gluten-free, replace the all-purpose flour with ½ cup of gluten-free flour blend—like Bob's Red Mill 1:1—for breading. Use ½ cup of gluten-free panko—available at most grocery stores or online—for the topping.
The texture will still be crispy, though slightly more delicate, so broil the dish for just 1 minute—watching closely to avoid burning. This way, everyone at the table can enjoy the dish without missing out on the crunch.
Nutrition facts
Frequently asked questions
Can I make this dish ahead of time?
but with a few key adjustments. Cook the chicken and pasta separately, then store them in the fridge for up to 3 days. Keep the breadcrumb topping separate until serving—it loses its crunch when made ahead. When ready to eat, toss the pasta with the sauce, top with breadcrumbs, and broil for 1-2 minutes to restore that crispy texture. The sauce can also be prepped in advance and reheated gently.
What's the best way to get crispy breadcrumbs?
Use Panko breadcrumbs exclusively—they're designed to stay crispy. For extra crunch, toast them in a dry skillet over medium heat for 2-3 minutes before using. Spread them evenly on the pasta and broil just until golden. If your breadcrumbs turn soggy, you might have too much sauce—drain the pasta slightly better next time.
Can I substitute any of the cheeses?
While the original recipe uses mozzarella, cheddar, and parmesan, you can make substitutions. For a milder flavor, swap cheddar with fontina. For extra creaminess, add 2 oz cream cheese to the sauce. Just avoid pre-shredded cheese (it contains anti-caking agents that prevent proper melting). Freshly grated always wins for that authentic restaurant texture.
Why does my cheese sauce get grainy?
This happens when cheese isn't melted properly or when using pre-shredded cheese. Always use freshly shredded cheese and melt it gently over low heat while stirring constantly. If it still separates, whisk in 1 tablespoon of cold water or a splash of pasta water to smooth it out. The sauce should be creamy, not streaky—adjust with more pasta water if needed.
How do I make this dish kid-friendly?
For picky eaters, reduce the lemon juice to 1 tablespoon to mellow the tang. Serve the chicken and pasta separately so they can mix their own portions. Omit the parsley garnish (some kids dislike it) and use mild cheddar instead of sharp. The breadcrumb topping is always a hit—it's the crunchy element that makes everything more fun for kids!