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Applebee's 3 Cheese Chicken Penne copycat recipe delivers that iconic restaurant experience at home—crispy breadcrumb topping over gooey cheddar streaks and tender chicken in creamy garlic sauce. I've recreated this dish exactly as I remember it from countless family meals, ensuring every element comes together perfectly. The secret lies in perfectly cooked penne, a rich three-cheese sauce, and that signature crunchy breadcrumb layer that makes it irresistible.
What sets this copycat version apart is the attention to detail in each component.
The chicken is seasoned and cooked to stay juicy while absorbing the garlic sauce, the penne is cooked al dente to hold up to the cheesy layers, and the sauce is emulsified just right for that velvety texture.
I've tested this recipe countless times to ensure it delivers the same satisfying combination of textures and flavors you'd expect from Applebee's.
By the time you serve this dish, you'll have a plate that's impossible to resist—creamy penne smothered in rich cheese sauce, topped with crispy breadcrumbs that add a delightful crunch.
The aroma alone will have everyone gathering around the table, and the first bite will confirm this is the copycat recipe you've been searching for.
Perfect for feeding a crowd or enjoying a family-style dinner, this recipe includes all the steps to recreate the restaurant experience at home. The best part? You'll have the satisfaction of making it yourself, with leftovers that reheat beautifully for lunch the next day.
Ingredients for applebee's 3 cheese chicken penne copycat
Penne, tender chicken, and three cheeses create this iconic restaurant dish at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Penne Pasta 🍝 | 12 oz | Dry weight, al dente cooked |
| Extra-Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Italian Seasoned Breadcrumbs 🍞 | 1 cup | Panko works too |
| Unsalted Butter 🧈 | 4 tbsp | Melted for sauce |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For cooking chicken |
| Dried Parsley 🌿 | 1 tsp | For garnish |
| Garlic Powder 🧄 | 1 tsp | For seasoning |
| Onion Powder 🧅 | ½ tsp | For seasoning |
The cheeses are what make this dish sing. Extra-sharp cheddar delivers that signature gooey texture, while freshly grated Parmesan adds depth—pre-grated just won't cut it. I always grab Kraft sharp cheddar from the deli section at Kroger or Wegmans for that perfect melt. For the Parmesan, Boar's Head or any good-quality wedge works best. The chicken? Boneless, skinless breasts are a must—pound them to even thickness so they cook perfectly. Don't skip this step; uneven pieces mean dry spots. The breadcrumbs should be seasoned—Store-brand Italian seasoned works just as well as name brands.
No extra-sharp cheddar? Monterey Jack mixed with a little sharp cheddar gets you close. Fresh Parmesan too pricey? Parmesan chips from the canned section work in a pinch (just pulse them in a food processor). The Italian seasoned breadcrumbs hard to find? Panko plus 1/2 tsp Italian seasoning makes a great substitute. For the garlic, fresh is non-negotiable—the flavor just can't be matched by powder. If you're short on time, garlic-infused olive oil from the jar works (just use half the amount). The pasta? Barilla penne is my go-to—it holds up perfectly under the cheesy layers.
This dish reheats beautifully—just add a splash of milk to keep the sauce creamy. Keeps 3-4 days in the fridge, 2 months frozen. For make-ahead meals, assemble everything except the breadcrumb topping, refrigerate overnight, then bake before serving. The breadcrumbs crisp up perfectly when added fresh. Leftovers? Portion into containers with the sauce on top to keep everything intact. The garlic sauce can be made ahead too—just reheat gently and add the chicken and pasta fresh.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub a million dishes—just toss everything in one pot, stir, and walk away. The penne cooks right in the creamy cheese sauce, so no extra strainers or pots to wash. (Yes, even on a Tuesday night.)
- Cheese Overload: That trio of extra-sharp cheddar, parmesan, and a splash of heavy cream? It’s the kind of rich, melty goodness that makes you forget you’re copying a restaurant dish. The sharp cheddar cuts through the creaminess while the parmesan adds that salty, umami punch—like a hug in every bite.
- Lunchbox Hero: This dish is a lifesaver for meal prep. I portion it into containers and it reheats like a dream—no soggy pasta or dry chicken here. My kids grab it for school lunches, and honestly? They’d rather eat this than the fancy stuff I sometimes buy.
- Budget-Friendly Feast: Chicken breast and penne are cheap staples, but the cheese and cream make it feel fancy without breaking the bank. A single batch feeds four for under $15, and leftovers taste just as good the next day. I’ll be real: it’s my go-to when I need to impress guests without stressing over grocery bills.
Step-by-step instructions for Applebee's 3 cheese chicken penne copycat recipe
Here's how to nail that signature crispy breadcrumb topping and melty cheese sauce at home.
Prepare the Chicken for Perfect Crispiness
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, pound it to an even ½-inch thickness throughout. This ensures even cooking and prevents dryness in the center. Season both sides generously with 1 tsp diamond crystal kosher salt, 0.5 tsp ground black pepper, 1 tsp garlic powder, and 0.5 tsp onion powder.
Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into ½-inch strips. The resting period keeps the chicken juicy while you prepare the pasta and sauce.
Cook the Penne and Prepare the Cheese Sauce
Bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta and cook until al dente according to package instructions (usually about 11 minutes). Reserve 1 cup of pasta water before draining. While the pasta cooks, melt 4 tbsp unsalted butter in the same skillet over medium heat. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Reduce heat to low and stir in 1 tbsp all-purpose flour, whisking constantly for 1 minute to remove any raw flour taste. Gradually whisk in the 1 cup heavy whipping cream, stirring until smooth. Add 1½ cups of the shredded extra-sharp cheddar cheese and stir until melted and creamy. If the sauce thickens too much, add reserved pasta water 1 tbsp at a time until it reaches a velvety consistency. Keep warm while you prepare the breadcrumb topping.
Create the Signature Crispy Breadcrumb Topping
In a small bowl, combine the 1 cup Italian seasoned breadcrumbs with the remaining ½ cup extra-sharp cheddar cheese and ½ cup freshly grated parmesan cheese. Mix well until the cheeses are evenly distributed throughout the breadcrumbs. The breadcrumbs should look like coarse, cheesy sand.
Spread the breadcrumb mixture evenly over the cooked penne pasta in a large skillet or baking dish. Place under a preheated broiler for 2-3 minutes until the breadcrumbs turn golden brown and crispy. Watch carefully to prevent burning. The key is getting that perfect toasted color without charring.
Combine and Finish the Dish
Remove the skillet from the broiler and stir gently to combine the crispy breadcrumb topping with the penne pasta and cheese sauce. The breadcrumbs should be evenly distributed with visible golden streaks throughout. Add the sliced chicken strips and toss gently to coat everything in the creamy sauce.
Taste and adjust seasoning if needed, adding more salt or pepper as required. Garnish with 1 tsp dried parsley for freshness. Serve immediately while the breadcrumbs are still crispy and the cheese sauce is gooey. Each bite should deliver that perfect combination of tender chicken, creamy cheese sauce, and crunchy breadcrumb topping that makes this dish so addictive.
Pro Tips For Making Applebee'S 3 Cheese Chicken Penne Copycat
- CRISP THE CHICKEN FIRST: Skip the bland, rubbery chicken by searing it in a dry skillet over medium-high heat for 3-4 minutes per side before adding sauce. The Maillard reaction here builds flavor—don’t rush it, even if you’re eager to move to the creamy part.
- GRATE THE CHEESE FRESH: Pre-shredded cheddar clumps when melted. Grate your own extra-sharp chedddar and Parmesan using the large holes of a box grater right before adding it to the sauce—it melts smoother and tastes sharper. (Yes, it’s extra work, but the texture difference is night and day.)
- SIMMER THE SAUCE LOW: Heavy cream burns faster than you’d think. After combining the cream, cheeses, and chicken, reduce the heat to low and let it bubble gently for 3-4 minutes. Stirring every 30 seconds prevents scorched bits—trust me, you’ll taste them otherwise.
- TOSS COLD PASTA: Drain penne al dente, then rinse under cold water to stop cooking. Toss it with a splash of pasta water and a pinch of salt before mixing with the sauce. This keeps the noodles from turning mushy when they hit the hot, creamy mixture. (Cold pasta also absorbs sauce better.)
Common mistakes when making this recipe
Overcooking Chicken
I've ruined more chicken breasts than I'd like to admit by letting them overcook. The key is timing and temperature—chicken should reach 165°F internal temperature but no higher. Use a meat thermometer for accuracy.
If your chicken turns out dry, try brining it for 30 minutes in ¼ cup salt dissolved in 4 cups water before cooking. This keeps it juicy even if you slightly overcook it. 🍗
Skipping the Resting Time
This is a rookie mistake I made early on—skipping the 5-minute rest after cooking the chicken. Those few minutes let the juices redistribute, making all the difference between tender and dry chicken.
If you're in a rush, at least let it rest for 2 minutes before slicing. Trust me, your taste buds will thank you.
Underseasoning the Sauce
Nothing ruins a creamy cheese sauce faster than bland seasoning. Taste your sauce before adding the pasta—it should be rich but not overwhelming. If it needs more flavor, add a pinch of garlic powder or a splash of lemon juice to brighten it up.
I often add a ¼ tsp of onion powder to the sauce for extra depth. Don't be afraid to adjust—this isn't a science experiment, it's comfort food.
Broiling Too Long
The breadcrumb topping is where many home cooks go wrong. Watch those breadcrumbs like a hawk under the broiler—they burn faster than you think. 2-3 minutes max is all you need for golden perfection. If your oven runs hot, reduce the time to 1-2 minutes.
I've seen perfectly good breadcrumbs turn into charcoal in seconds. Keep a close eye and be ready to pull it out as soon as it's golden.
Using Pre-Shredded Cheese
This is a dealbreaker for that authentic restaurant texture. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Always use block cheese that you shred yourself.
If you're in a pinch, buy a wedge of extra-sharp cheddar from the deli counter—it's worth the extra effort. The difference in meltiness is night and day. 🧀
Not Reserving Pasta Water
This simple step saves your sauce from becoming too thick. Always reserve 1 cup of pasta water before draining. When your cheese sauce starts to thicken, add it back in 1 tablespoon at a time until you reach that perfect velvety consistency.
I've had to start over multiple times because I forgot this crucial step. Keep that pasta water handy—it's liquid gold for this recipe.
Nutrition facts
Frequently asked questions
Can I make this recipe without a broiler?
If you don't have a broiler, spread the breadcrumb topping on the penne and transfer it to a baking sheet. Broil on high for 3-4 minutes or bake at 425°F for 5-6 minutes until golden and crispy. Watch closely to avoid burning—just like with the broiler method, timing is everything.
What's the best way to reheat leftovers?
Reheat leftovers in a skillet over medium-low heat with a splash of milk or heavy cream to restore creaminess. Cover for 2-3 minutes to melt the cheese, then uncover and add a sprinkle of breadcrumbs to recreate that crispy topping. Microwaving works too, but the texture won't be as satisfying—just add a damp paper towel to keep it moist.
Can I substitute chicken thighs for breasts?
Yes, but adjust cooking time! Chicken thighs stay juicier and cook faster. Pound them to ½-inch thickness and cook for 3-4 minutes per side until they reach 165°F. Skip the pounding if using boneless, skinless thighs—they're naturally thinner. The skin adds great flavor, but it's optional.
How do I make this dish vegetarian? Swap the chicken for 12 oz sliced mushrooms or 1 lb extra-firm tofu pressed and pan-fried until crispy. For extra protein, add 1 cup chickpeas or white beans. The cheese sauce and breadcrumb topping will still shine—just
Why did my breadcrumbs turn into a paste?
This happens when the cheese melts too much before the breadcrumbs crisp. Try mixing 1 tbsp melted butter into the breadcrumb-cheese mix before topping to help bind it better. Also, spread the topping in a thin, even layer—thick clumps won't crisp properly. If it still happens, broil for 1 minute, then let it rest 2 minutes before stirring.