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This Applebee's three cheese chicken penne copycat recipe brings the restaurant's signature comfort dish straight to your kitchen with restaurant-quality results. The secret lies in perfectly cooked chicken, al dente pasta, and a gooey triple-cheese sauce that pulls just like the original—creamy yet slightly stringy for that signature texture.
I've judged enough barbecue contests to know when a dish hits the mark, and this one delivers every time.
The recipe starts with juicy chicken breast cut into bite-sized pieces and seared to golden perfection, then finished in a creamy sauce that infuses with garlic and herbs. Meanwhile, penne pasta cooks to al dente—firm enough to hold its shape but tender enough to melt in your mouth.
The three-cheese blend (mozzarella, parmesan, and cheddar) creates that signature pull when tossed together, ensuring each forkful is rich and satisfying.
What makes this copycat version stand out is the balance of flavors—savory chicken, herby sauce, and melty cheese all coming together in one foolproof dish. The sauce clings to every strand of pasta while keeping the chicken moist, just like Applebee's version.
This is the kind of meal that feels indulgent yet comes together with straightforward steps, perfect for a weeknight dinner that tastes like a restaurant favorite.
The best part? This recipe scales beautifully—whether you're feeding a family of four or hosting a dinner party. Serve with garlic bread and a side salad for a complete meal that'll have everyone asking for seconds. Let's get cooking!
Ingredients for applebee's three cheese chicken penne copycat
Juicy chicken, al dente pasta, and a gooey triple-cheese sauce—here's what you'll need for this restaurant-style copycat dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Penne Pasta 🍝 | 12 oz | Dry weight, al dente preferred |
| Unsalted Butter 🧈 | ½ cup | Full-fat for creaminess |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Shallots 🧅 | 2 whole | Finely chopped, or sub onions |
| Dry White Wine 🍷 | ½ cup | Any dry variety, like Sauvignon Blanc |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Mozzarella Cheese 🧀 | 6 oz | Shredded, low-moisture preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, block preferred |
| Sharp White Cheddar Cheese 🧀 | 4 oz | Shredded, aged for flavor |
| Dried Oregano 🌿 | 1 tsp | Italian preferred, not Mexican |
| Dried Basil 🌿 | ½ tsp | Or sub fresh, one-third amount |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For tossing pasta |
The chicken is the star, so grab boneless, skinless breasts—they stay juicier than thighs. Cut them into even 1-inch pieces before cooking (use kitchen shears for speed). For the cheese blend, Parmigiano-Reggiano makes the biggest difference in the sauce. I grab mine from Whole Foods or Costco—the pre-shredded stuff just doesn't melt the same. The mozzarella should be low-moisture (check the label) to avoid a watery sauce. If you're feeling fancy, aged white cheddar adds depth that store brands miss.
No white wine? Chicken broth with a splash of lemon juice works perfectly. The wine deglazes the pan, so don't skip it if you've got it. Fresh herbs are ideal, but dried oregano and basil get you close (use half the amount if fresh). For the pasta, De Cecco or Barilla are my go-tos—they cook evenly and hold their shape. The butter matters here too—Plugrá or Land O'Lakes unsalted melt smoothly without adding salt. And trust me, full-fat cream makes this sauce sing—light cream just won't cut it.
This sauce gets better the next day, so make extra if you can. Store leftovers in an airtight container for up to 3 days in the fridge. The pasta reheats best with a splash of water or broth to keep it from drying out. For freezing, portion the sauce separately from the pasta—it keeps for 2 months that way. I always make a double batch because this disappears faster than you'd think—garlic bread on the side is mandatory.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s actually one-pan (minus boiling pasta). Sear the chicken in butter with shallots and garlic, then toss in the penne—no extra pots, no sticky mess. The butter pools around the edges? That’s the good stuff.
- Garlic Butter Obsession: That rich, nutty butter sauce clinging to the penne? It’s the star. The shallots add a subtle sweetness while the garlic—oh man—roasted just enough to caramelize slightly. It’s the kind of flavor that makes you pause mid-bite.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The chicken holds up for days, and the pasta reheats like it’s fresh. Pack it cold for work or microwave it for a lazy night—either way, it’s a crowd-pleaser. (My kid still asks for it, even after I switched to whole wheat pasta.)
- Budget Win: Chicken breast and penne are cheap staples, but the butter and shallots make it feel fancy. Honestly, I’ve spent less on groceries this month and still treated my family to something that tastes like a restaurant. The three-cheese blend? That’s the secret—it’s affordable but ridiculously satisfying.
Step-by-step instructions for Applebee's three cheese chicken penne copycat recipe
Here's how to recreate that signature gooey, triple-cheese pull every time at home.
Cook the Chicken Until Fully Done
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch pieces and season generously with 1.5 tsp salt and 0.5 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 4-5 minutes until the bottoms develop golden-brown crusts.
Flip the chicken and cook another 3-4 minutes until the internal temperature reaches 165°F and the pieces are no longer pink in the center. Remove the chicken to a plate and set aside. The skillet will retain all that delicious rendered chicken flavor—don't wipe it clean. This is where the magic sauce begins.
Build the Flavor-Packed Sauce
Reduce the heat to medium and add 0.5 cup unsalted butter to the skillet. Let it melt completely, then stir in the 2 whole finely chopped shallots and 4 cloves minced garlic. Cook for 2-3 minutes until the shallots soften and the garlic becomes fragrant—don't let it brown or it'll turn bitter.
Pour in the 0.5 cup dry white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures all those concentrated chicken flavors. Let the wine simmer for 2-3 minutes until reduced by half. Then stir in the 0.5 cup heavy cream and bring to a gentle simmer.
Cook the Pasta Al Dente
Bring a large pot of water to a rolling boil and add 12 oz penne pasta. Cook until 1 minute shy of package directions for al dente texture. Reserve 1 cup pasta water before draining—this starchy liquid is essential for creating the creamy sauce. Drain the pasta and return it to the pot.
Add the cooked pasta to the skillet with the sauce and toss everything together. Stir in 1 tsp dried oregano and 0.5 tsp dried basil at this point. The pasta will absorb some of the sauce, but that's okay—we'll fix it in the next step. Taste and adjust seasoning with additional salt and pepper if needed.
Create the Signature Triple-Cheese Pull
Remove the skillet from heat and stir in 6 oz shredded mozzarella cheese, 0.5 cup freshly grated parmesan cheese, and 4 oz shredded sharp white cheddar cheese. The cheese should melt almost immediately from the residual heat. If the mixture looks too thick, add 2-3 tablespoons of reserved pasta water to loosen it.
Return the skillet to low heat and stir constantly for 1-2 minutes until the cheese is completely melted and the sauce has thickened to a creamy consistency. You're aiming for that signature Applebee's gooey, stretchy texture—keep stirring until you can pull the sauce into strings. If it's not quite there, add more pasta water 1 tablespoon at a time until you achieve that perfect pull.
Combine and Serve Immediately
Return the chicken to the skillet and toss everything together gently. The residual heat will warm the chicken through while coating it in that luscious triple-cheese sauce. Taste and adjust seasoning one final time—this is your chance to perfect the balance of flavors.
Serve immediately while the cheese is still gooey and stretchy. The pasta should be al dente with that signature triple-cheese pull that makes this dish so irresistible. Garnish with additional grated parmesan if desired, and enjoy with a crisp green salad or garlic bread for the full restaurant experience.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- BRINE THE CHICKEN FIRST: Toss those chicken breasts in a saltwater brine (1 cup water + 1 tbsp salt) for 20-30 minutes before cooking—it keeps them juicy when they sit in the creamy sauce. I used to skip this and end up with dry, rubbery chicken that ruined the whole dish.
- MINCE THAT GARLIC: Don’t just chop the garlic—smash those cloves with the flat of your knife first, then mince finely. This releases more flavor and prevents bitter chunks that’ll make you question why you bothered copying the recipe.
- DON’T OVERCOOK THE PASTA: Pull the penne exactly when the package says "al dente," then drain and toss with a splash of pasta water. I learned this after serving mushy noodles that turned the creamy sauce into a gluey mess—no one wants that.
- SAUTE SHALLOTS LOW AND SLOW: Cook the shallots on medium-low heat until soft and translucent—rushing this step burns them, leaving a bitter aftertaste that fights with the cheese. Patience here makes the whole dish taste like it came from a restaurant, not a rushed weeknight.
Make-ahead tips for this dish
Prep Ahead Strategy
I always recommend prepping the chicken and sauce components separately the night before. Cut the 1.5 lb chicken breast into 1-inch pieces and marinate in 1 tbsp olive oil, 1.5 tsp salt, and 0.5 tsp black pepper.
Store in an airtight container in the fridge—this keeps the chicken juicy and ready to cook. The sauce base (butter, shallots, garlic) can also be prepped ahead and stored in a separate container. This cuts your cooking day down to just 15 minutes of active work. 💡
Cheese Prep Shortcut
Shredding cheese is the most time-consuming part, so I do this first. Use a mandoline slicer or food processor with the shredding attachment for mozzarella, parmesan, and cheddar—it takes less than 5 minutes total.
Store the shredded cheese in a sealed container with a paper towel to absorb moisture. Freshly grated parmesan makes the biggest flavor difference, so don't skip this step. The cheese will last 3 days in the fridge this way.
Pasta Cooking Hack
Cook the pasta 1 minute shy of package instructions and drain it immediately. Toss with 1 tbsp olive oil to prevent sticking, then store in an airtight container. When you're ready to serve, simply reheat the pasta in the sauce on the stovetop—it'll absorb the creamy goodness perfectly.
I also keep the reserved pasta water in a small container; it's essential for adjusting sauce consistency later. ❄️
Make-Ahead Sauce
The sauce is where the magic happens, and it actually improves overnight. After making the sauce (through Step 3), let it cool completely, then transfer to a glass storage container. Reheat gently on the stovetop with 2 tbsp water or broth to restore creaminess.
The flavors meld beautifully, and you'll get that restaurant-quality depth. I often double the sauce recipe because it disappears faster than you'd think—especially with garlic bread on the side.
Reheating Like a Pro
When reheating, start with the sauce on low heat until just melted, then add the pasta and chicken. Stir frequently to prevent sticking and keep everything evenly heated. If the sauce seems too thick, add 1-2 tbsp reserved pasta water to restore that signature pull.
The chicken should reach 165°F within 5-7 minutes of reheating. Serve immediately while the cheese is still gooey and stretchy—this is non-negotiable for that Applebee's experience. 🔥
Freezer-Friendly Option
For longer storage, freeze the sauce separately from the pasta and chicken. Portion the sauce into quart-sized freezer bags and flatten to save space. Thaw overnight in the fridge, then reheat gently. The pasta and chicken can be frozen separately in airtight containers for up to 2 months.
When ready to serve, cook the pasta fresh and combine with the reheated sauce and chicken. This method preserves texture better than freezing everything together. I use this trick when I know I'll be short on time during the week. 💪
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs for breasts in this recipe?
Yes, but with adjustments! Chicken thighs stay juicier and can handle longer cooking times, so reduce the heat to medium-low and cook them for 6-7 minutes per side until reaching 165°F. The skin adds flavor, but remove it before adding to the sauce. Just be cautious—they'll release more fat, so skim excess from the pan before deglazing with wine.
Why does the cheese sauce turn grainy or separate?
This usually happens from overheating or using high-moisture cheese. Always melt cheeses over low heat and stir constantly. For the best results, use low-moisture mozzarella and freshly grated parmesan. If it separates, whisk in 1 tbsp reserved pasta water at a time until smooth. Pre-shredded cheese contains anti-caking agents that cause graininess—skip it for restaurant-quality texture.
Can I make this dish vegetarian?
Swap the chicken for chickpeas or mushrooms—both work well. For chickpeas, sauté 1.5 cups drained chickpeas in olive oil until lightly browned, then proceed with the sauce. For mushrooms, use 8 oz sliced cremini mushrooms cooked until tender. The cheese sauce will cling beautifully to either protein. Add a pinch of smoked paprika to mushrooms for extra depth.
How do I fix undercooked or overcooked pasta?
For undercooked pasta, return it to boiling water for 30-60 seconds until al dente. For overcooked pasta, toss with 1 tbsp olive oil and a splash of pasta water to restore moisture. The sauce will help revive texture slightly, but al dente is key—cook pasta 1 minute shy of package time to avoid this issue.
What's the best way to reheat leftovers without drying out the chicken?
Reheat only the sauce first on low heat until melted, then add pasta and chicken. Cover the pan and stir gently for 3-4 minutes—this traps steam. If the sauce thickens too much, add 1 tbsp reserved pasta water. The chicken should reach 165°F safely. Never microwave—it turns the sauce rubbery.