Applebee's 3 Cheese Chicken Penne Copycat Recipe: Baked Cheese-Crusted Penne With Juicy Chicken

This Applebee's 3 cheese chicken penne copycat recipe delivers the same restaurant-quality comfort you love at home. The secret lies in tender chicken, al dente penne, and that signature three-cheese blend that creates a creamy, bubbly sauce you won't find anywhere else.

I've perfected this over years of testing, ensuring every bite delivers the same juicy chicken and melt-in-your-mouth pasta experience.

The foundation of this dish is simple yet effective: juicy chicken breasts cut into strips and cooked just until they're fully done, then tossed with penne pasta in a rich, velvety sauce made from mozzarella, cheddar, and parmesan.

The key technique is baking the entire dish until the cheese forms a golden, bubbly crust that holds everything together. This method ensures the pasta stays al dente while the cheese melts perfectly, creating that signature restaurant texture.

What makes this recipe truly special is how it replicates the restaurant's signature presentation - crispy cheese edges, tender chicken, and penne coated in that irresistible three-cheese sauce.

The dish comes together in one baking dish, making it perfect for weeknight dinners or when you want to impress guests without spending hours in the kitchen. The flavors develop beautifully as it bakes, creating a dish that's hearty enough for a main course but simple enough for any occasion.

Serve this copycat version with garlic bread and a side salad for the full Applebee's experience at home. The recipe scales perfectly for families or gatherings, and leftovers reheat beautifully while maintaining that creamy, cheesy goodness.

This is comfort food at its finest - familiar, satisfying, and absolutely worth making from scratch.

Ingredients for applebee's 3 cheese chicken penne copycat

Juicy chicken, creamy cheese, and al dente penne—this copycat recipe nails Applebee's signature dish at home.

The chicken is everything here. Buy bone-in, skin-on breasts if you can find them—they stay juicier. Cut them into even strips (about 1-inch thick) so they cook uniformly. Costco or Trader Joe's usually have good quality, but any grocery store will work. Season the chicken right after cutting—don't let it sit around or it'll dry out. For the cheese, block cheddar and Parmesan make all the difference over pre-shredded (it gets gummy when melted). Grab a wedge of mozzarella too—it melts smoother than the bagged stuff.

No Italian breadcrumbs? Panko plus 1 tsp Italian seasoning works perfectly. Running low on mozzarella? Substitute provolone at half the amount—it's closer in texture. The penne should be al dente when cooked, but it'll finish baking in the oven, so don't overcook it. For the baking dish, a 9x13-inch glass dish (like Pyrex) works best—it conducts heat evenly. If you're short on butter, olive oil works too, but butter gives that extra richness the restaurant version has.

This dish reheats like a dream—honestly, it's even better the next day once everything melts together. Store leftovers in the fridge for up to 3 days or freeze for 3 months. I always double the recipe because it disappears fast. The cheese sauce thickens as it sits, so add a splash of milk if it seems too stiff when reheating. Serve with garlic bread and a simple salad for the full Applebee's experience.

Step-by-step instructions for Applebee's 3 cheese chicken penne copycat recipe

Here's how to nail that signature restaurant dish at home—crispy chicken, creamy cheese, and perfectly al dente pasta.

Cut the 1.5 lb boneless, skinless chicken breast into 1-inch strips. This size ensures even cooking and maximum juiciness. In a shallow bowl, whisk together the 2 whole large eggs, then add the 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper. Stir until fully combined—this becomes your marinade and binder.

Dip each chicken strip into the ½ cup all-purpose flour, letting any excess drip off, then coat evenly in the egg mixture. Finally, press each piece into the ½ cup Italian seasoned breadcrumbs until fully covered. Place the breaded strips on a plate and let them rest for 5 minutes—this helps the coating adhere better. Real talk: Don't skip this step, or your chicken will fall apart when you move it.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the breaded chicken strips in a single layer—don't overcrowd the pan, or they'll steam instead of sear. Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. You'll know they're ready when the edges are crispy and the chicken releases easily from the pan.

Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil. If the pan looks dry, add 1 tablespoon butter to keep things moist for the next step. Pro tip: If the chicken starts sticking, lower the heat slightly—it's better to cook slower than burn the coating.

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 before al dente (about 11-12 minutes). Reserve ½ cup pasta water before draining—this starchy liquid is your secret weapon for a creamy sauce later. Drain the pasta and return it to the pot, tossing with 1 tablespoon butter to prevent sticking.

Here's the thing—al dente pasta is key. It should have a slight bite in the center. If you overcook it, the dish will turn mushy when baked. Taste-test a piece: it should feel firm but tender, not soft. Once perfect, remove from heat and set aside.

Preheat your oven to 375°F and grease a 9x13-inch baking dish with the remaining 1 tablespoon butter. In a large bowl, combine the cooked penne, 8 oz shredded mozzarella cheese, 4 oz shredded sharp cheddar cheese, and ½ cup freshly grated parmesan cheese. Mix gently until the cheeses are evenly distributed—you want pockets of melted goodness, not a uniform gray sludge.

Add the cooked chicken strips to the pasta mixture and toss lightly. The goal is to coat everything in cheese without breaking up the chicken. Spread the entire mixture into the prepared baking dish, pressing down gently to help the cheese melt evenly. This ensures every bite has that signature gooey, cheesy crust.

Bake uncovered for 20-25 minutes until the top is deep golden brown and bubbly. The cheese should be fully melted with a crispy, slightly browned crust on top. If it's browning too quickly, tent loosely with foil to prevent burning. You're aiming for that restaurant-quality look—where the cheese pulls slightly when you lift a corner.

Let the dish rest for 5 minutes before serving. This gives the cheeses time to set slightly, making it easier to plate without a messy slide. Garnish with extra freshly grated parmesan if you're feeling fancy. Serve immediately with a side salad or garlic bread—every bite delivers that perfect balance of juicy chicken, creamy cheese, and al dente pasta.

Dietary considerations for these flavors

Gluten-Free Adaptation

To make this dish gluten-free, replace the all-purpose flour and Italian seasoned breadcrumbs with a gluten-free breadcrumb substitute. I use gluten-free panko (like Bob's Red Mill brand) mixed with 1 teaspoon Italian seasoning and 1 teaspoon cornstarch for binding.

For the chicken coating, substitute the flour with gluten-free flour blend (like King Arthur brand) and ensure all seasonings are certified gluten-free. The key is to keep the coating crispy—pat the chicken dry before breading to help the coating adhere better. 💪

Dairy-Free Options

This recipe relies heavily on cheese, but you can create a dairy-free version by substituting the mozzarella, cheddar, and parmesan with nutritional yeast (for cheesy flavor) and dairy-free cheese alternatives. I recommend Violife Mozzarella and Follow Your Heart Sharp Cheddar—they melt well and provide that signature gooey texture.

For extra creaminess, stir in 2 tablespoons dairy-free cream cheese (like Kite Hill brand) when assembling the dish. The flavor won't be identical, but it's surprisingly close!

Lighter Protein Swap

If you're watching calories or protein intake, swap the chicken breast for lean ground turkey or chicken thigh strips (skin removed). Turkey adds a slightly gamey flavor that pairs well with the cheesy sauce, while chicken thighs stay juicier with less effort.

For an even lighter option, use extra-firm tofu pressed and cubed—toss it in the same breading and pan-fry until crispy. The tofu absorbs the flavors beautifully and reduces the overall fat content while keeping the dish hearty.

Vegetarian Version

To make this vegetarian, replace the chicken with chickpeas or mushrooms. For chickpeas, drain and rinse a 15-ounce can, then toss them in the same breading mixture and pan-fry until crispy.

For mushrooms, use cremini or portobello slices—brush with olive oil, season with salt and pepper, and pan-sear until golden. Both options add texture and soak up the cheesy sauce like a dream.

Just be mindful that chickpeas may make the dish slightly heavier, so adjust the pasta portion if needed.

Lower-Carb Modifications

Cutting carbs doesn't mean sacrificing flavor. Swap the penne pasta for zucchini noodles or shirataki noodles (like Miracle Noodles brand). For zucchini noodles, spiralize 2 medium zucchinis, pat dry with a paper towel, and sauté in olive oil for 2 minutes before mixing with the cheese sauce.

Shirataki noodles require no cooking—just rinse and drain before combining. The dish will be lighter but still packed with cheesy goodness. Serve with a side of cauliflower rice for a full low-carb meal!

Allergy-Friendly Tips

For nut allergies, avoid any pre-made breadcrumbs with nut flour (always check labels!). For egg allergies, replace the beaten eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or aquafaba (3 tablespoons chickpea brine per egg).

Both work surprisingly well for binding the breading. If you're sensitive to garlic or onion, use asafetida powder (a tiny pinch) instead of the powders—it mimics the savory depth without the allergy triggers. Always double-check your cheeses for dairy-free labels if needed.

Frequently asked questions