Applebee's Three Cheese Chicken Penne Copycat Recipe: Triple-Melted Cheese and Al Dente Noodles

Applebee's Three Cheese Chicken Penne copycat recipe delivers that restaurant-quality comfort in your own kitchen. The secret lies in perfectly cooked chicken, al dente pasta, and a rich, triple-cheese sauce that melts into every bite.

I've replicated this dish exactly as served in restaurants, ensuring the same creamy texture and bold flavors at home.

What sets this recipe apart is the combination of mozzarella, parmesan, and provolone cheeses that create a velvety sauce without being overly heavy. The chicken stays juicy and tender, while the penne pasta maintains its signature al dente bite.

This dish is designed to impress with minimal effort—ideal for weeknight dinners or entertaining guests.

The result is a hearty, satisfying meal with perfectly balanced flavors—savory chicken, creamy cheese sauce, and perfectly cooked pasta. Each forkful delivers that restaurant-quality experience, making it a favorite for families and gatherings. The sauce clings to the noodles beautifully, ensuring every bite is packed with flavor.

Serve with garlic bread or a simple side salad to complete the meal. The instructions are straightforward, ensuring you achieve professional results without the fuss. Let's get started on creating this copycat masterpiece at home!

Ingredients for applebee's three cheese chicken penne copycat

Pantry staples meet restaurant-quality cheeses for this velvety chicken penne masterpiece.

The cheeses are non-negotiable here—fresh mozzarella melts like a dream, while Parmigiano-Reggiano adds that umami punch. Grab the block of Parmesan and grate it yourself (pre-grated tastes like sawdust). Provolone should be mild—not spicy—so check the label. For the chicken, pounding to even thickness ensures perfect doneness. I always buy free-range chicken breasts from Whole Foods or my local butcher for better flavor, but store-bought works fine too. The pasta? De Cecco or Barilla are my go-tos—they hold up perfectly to the creamy sauce without getting mushy.

No fresh mozzarella? Low-moisture shredded is your best bet—just squeeze out excess moisture before using. Short on Parmesan? Pecorino Romano works in a pinch (use half the amount). The heavy cream can be swapped for half-and-half if you prefer a lighter sauce, but trust me on the full-fat version. For the garlic, roasted in olive oil first adds depth without overpowering. The flour is just for thickening—don't skip it, but don't overdo it either. And if you're feeling fancy, add a splash of white wine (about 2 tbsp) to the sauce for brightness.

This sauce reheats beautifully—honestly tastes better the next day once everything melds. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 3 months. I always make a double batch because it disappears fast. The pasta stays al dente best when tossed immediately after cooking—don't let it sit in water. For meal prep, portion the sauce separately and combine when reheating. And pro tip: reserve 1/2 cup pasta water before draining—it's liquid gold for adjusting sauce consistency.

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

Here's how to recreate that signature Applebee's dish at home—creamy, cheesy, and packed with al dente pasta.

Heat a large skillet over medium-high heat and add the 2 tablespoons butter and 2 tablespoons olive oil. Once the butter foams, add the 1.5 lb boneless, skinless chicken breast (pounded to even thickness). Press down gently on the fillet during the first minute—this prevents it from curling and ensures even contact with the pan.

Cook for 5-6 minutes per side until the chicken reaches 165°F internally and develops a deep golden brown crust. The reason we sear first is that this creates a flavorful crust that won't dissolve in the sauce later. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into ¼-inch thick strips. This resting period keeps the chicken juicy when it's added back to the sauce.

In the same skillet (no need to clean it—those browned bits are flavor gold), reduce heat to medium and add the 3 minced garlic cloves. Sauté for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Immediately pour in the 1 cup chicken broth and scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon.

Bring the broth to a gentle simmer, then whisk in the 2 tablespoons all-purpose flour and ½ cup heavy cream. Let it cook for 2-3 minutes until the sauce begins to thicken. You're looking for a consistency that coats the back of a spoon but isn't gluey. If it thickens too quickly, whisk in 1-2 tablespoons of pasta water to loosen it. Season with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried basil. This is your flavor foundation—the sauce that will make the cheeses sing.

While the sauce simmers, bring a large pot of salted water to a rolling boil (it should taste like the sea). Add the 12 oz penne pasta and cook for 1 minute less than package instructions—you want al dente pasta that finishes cooking in the sauce. Reserve ½ cup pasta water before draining, then drain the pasta but don't rinse it. That starchy water is essential for creating a silky sauce.

Here's the thing—undercooking the pasta slightly ensures it doesn't turn mushy when mixed with the hot sauce. The pasta should have a slight bite to it when you press between your fingers. Drain it directly into the skillet with the sauce, tossing to coat the pasta evenly. If the sauce looks too thick, add 1-2 tablespoons of reserved pasta water to achieve your desired consistency.

Remove the skillet from heat and add the 8 oz shredded mozzarella cheese, 4 oz shredded provolone cheese, and ½ cup freshly grated parmesan cheese. The key here is to work quickly—the cheese will melt almost instantly from the residual heat. Stir vigorously with a wooden spoon for 1-2 minutes until the cheese is completely melted and the sauce becomes luxuriously creamy.

If you notice the sauce separating or looking too thick, add another splash of hot pasta water (about 1 tablespoon at a time) until it reaches a smooth, velvety consistency. The cheese should be fully incorporated with no lumps remaining. This triple-cheese combination is what makes this dish so special—each cheese contributes its own unique texture and flavor to the sauce.

Add the sliced chicken strips back to the skillet and toss everything together gently. Let it heat through for 1-2 minutes, just until the chicken is warmed through. Taste and adjust seasoning if needed—you might want to add a pinch more salt or black pepper to balance the flavors.

Serve immediately in deep bowls, garnished with additional grated parmesan cheese and a sprinkle of freshly cracked black pepper. The pasta should be coated in that rich, creamy sauce with melted cheese pulling in every direction. This dish is best served right away while the cheese is still melted and the pasta maintains its perfect al dente texture. Pair it with garlic bread to soak up every last bit of that delicious sauce!

Flavor customization for these flavors

Spicy Kick Option

For heat lovers, stir in ½ teaspoon red pepper flakes or 1 teaspoon hot sauce (like Cholula) when adding the cheese. I like to add ½ teaspoon cayenne pepper to the sauce base before thickening—it mellows out beautifully but still delivers a subtle warmth. 🌶️

Herb Variations

Swap out the basil for 1 teaspoon dried oregano for a Mediterranean twist, or add 1 teaspoon dried thyme for an earthy depth. Fresh herbs like chopped parsley or basil added at the end brighten the dish.

I often mix ½ teaspoon dried basil with ½ teaspoon dried oregano for a more complex flavor profile.

Cheese Swaps

For a smoky depth, replace 2 oz of provolone with sharp cheddar. If you love tang, add 2 oz of fontina cheese to the mix—it melts like silk.

I once used Gouda instead of provolone, and the caramelized notes were fantastic. Always keep the mozzarella and parmesan as your base for that signature creamy texture.

Creamy Upgrade

Boost richness by adding 2 tablespoons sour cream or ½ cup ricotta cheese when mixing in the triple-cheese blend. For extra decadence, stir in 1 tablespoon cream cheese with the heavy cream at the beginning. The sauce becomes even silkier, and the flavor is next-level indulgent. 🧀

Protein Alternatives

Swap chicken for shrimp (sautéed for 2-3 minutes until pink) or diced ham (cooked until heated through). For a vegetarian option, add ½ cup cooked white beans or chickpeas to the pasta. I once made this with grilled chicken thighs instead of breasts—they stayed juicier and added a different texture.

Vegetable Add-Ins

Stir in 1 cup steamed broccoli florets or ½ cup sautéed mushrooms when combining everything. For a fresh crunch, add ¼ cup diced bell peppers or cherry tomatoes at the end.

I love adding sun-dried tomatoes (about 2 tablespoons) for a tangy burst of flavor that pairs perfectly with the creamy sauce.

Frequently asked questions