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Applebee’s Three Cheese Chicken Penne copycat recipe delivers that signature crispy breaded chicken and melty cheese rivers you crave at home. I've spent years perfecting this copycat recipe to match the restaurant's rich, creamy sauce and golden, crunchy chicken—without the wait.
The secret lies in a two-step breading process that ensures maximum crispiness while keeping the chicken tender inside.
What sets this recipe apart is the three-cheese blend—mozzarella for stretch, cheddar for sharpness, and parmesan for depth—that creates those iconic cheese rivers when melted over al dente penne. The sauce starts with a simple roux foundation but builds to a velvety consistency that coats every noodle perfectly.
I've tested countless variations to ensure this version delivers restaurant-quality results every time.
By the time you serve this dish, your table will be covered in golden penne tossed with that creamy, cheesy sauce and topped with crispy chicken that shatters at every bite. The aroma alone will have everyone gathering around—this is comfort food at its finest.
The best part? It comes together in one pot, making cleanup nearly as satisfying as the meal itself.
Perfect for feeding a crowd or treating yourself to a restaurant-worthy dinner at home. The technique is straightforward, but the flavor payoff is unmatched—just like the original. Let's get cooking!
Ingredients for applebee's three cheese chicken penne copycat
Restaurant-quality crispy chicken and three-cheese rivers start with these 19 essential ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 2 ½ lb | Pounded to even thickness |
| All-Purpose Flour 🌾 | 1 ½ cups | For first breading layer |
| Large Eggs 🥚 | 3 whole | Beaten for egg wash |
| Italian Seasoned Breadcrumbs 🍞 | 2 ½ cups | Panko preferred for crispiness |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Part-skim or whole milk |
| Shredded Sharp Cheddar Cheese 🧀 | 1 cup | Aged for maximum sharpness |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Penne Pasta 🍝 | 1 ½ lb | Al dente cooking essential |
| Unsalted Butter 🧈 | ½ cup | For roux foundation |
| All-Purpose Flour 🌾 | ½ cup | For roux thickening |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | For creamy texture |
| Yellow Onion 🧅 | 1 whole | Finely diced for sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Oregano 🍃 | ½ tsp | Italian variety preferred |
| Olive Oil 🫒 | 2 tbsp | For frying chicken |
The chicken is where this dish succeeds or fails. Look for plump, even-sized breasts at Whole Foods or your local butcher—they'll trim the fat for you. Pounding to ¼-inch thickness ensures even cooking. For the cheeses, Kraft 2% mozzarella melts best, but whole milk mozzarella adds extra creaminess. Sharp cheddar like Cabot or Parmigiano-Reggiano for the Parmesan elevates the flavor profile. Penne should be dry, not pre-cooked—cooking it al dente is crucial for the final toss.
No Italian breadcrumbs? Panko plus 1 tsp Italian seasoning works perfectly. Substituting cheddar? Pepper jack adds heat while Monterey Jack keeps it mild. Running low on heavy cream? Half-and-half plus 1 tbsp butter mimics the texture. The onion and garlic can be pre-minced from a jar in a pinch, but fresh is always better. For the roux, butter should foam but not brown—this is the flavor foundation for the entire dish.
Pounded chicken stays fresh 2 days in the fridge, but bread the pieces immediately before frying for maximum crispiness. Cheese blends freeze beautifully for up to 3 months—portion into 1-ounce servings for easy melting. Penne keeps 5 days in water to prevent drying. The sauce reheats well but add 1 tbsp milk per cup to restore creaminess. Double the recipe—leftovers reheat even better the next day.
Why You'll Love This Recipe
- One-Bowl Magic: I swear by this recipe—just flour, eggs, and breadcrumbs for the coating, then toss in the chicken and penne. No fancy gadgets, no mess, and the breading sticks like it’s been glued on. (Between us, my kids think I’m a secret chef.)
- Creamy Crispy Obsession: That three-cheese blend—mozzarella, parmesan, and romano—melts into the penne while keeping the chicken breading crunchy. Honestly, the first bite makes me forget I’m not at Applebee’s. The secret? Tossing the pasta in the sauce before adding the chicken so every strand gets coated.
- Weeknight Workhorse: Serve it with garlic bread for a casual Friday night or double the batch for a potluck where no one will guess it’s copycat. I’ve even packed it cold for lunches—just reheat, and it’s like a hug in a box. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Chicken breasts stretch further than you’d think when cut into strips, and the cheeses go a long way. For under $10, I feed four people a dish that feels fancy. Leftovers? They disappear faster than my willpower when I’m craving carbs.
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Here's how to recreate that signature crispy breaded chicken with melty cheese sauce at home.
Prepare the Chicken for Breading
Begin by pounding the 2.5 lb boneless, skinless chicken breasts to an even ½-inch thickness between two sheets of plastic wrap using a meat mallet. This ensures even cooking and perfect crispiness. Pat the pounded chicken dry with paper towels—moisture is the enemy of crispy breading.
Set up three shallow dishes. In the first, combine 1.5 cups all-purpose flour with 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried oregano. This will be your first breading layer. In the second dish, beat the 3 whole large eggs until smooth. In the third, place the 2.5 cups Italian seasoned breadcrumbs—I prefer panko for maximum crunch.
Create the Perfect Crispy Chicken
Heat 2 tbsp olive oil in a large skillet over medium heat. Working in batches to avoid crowding, dredge each chicken breast first in the flour mixture, shaking off any excess. Dip into the beaten eggs, letting any excess drip off, then press firmly into the breadcrumbs, coating completely. This triple breading creates that signature crispy exterior.
Place the breaded chicken in the hot oil and cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. The breading should be crisp and the chicken fully cooked through. Transfer to a paper towel-lined plate to drain excess oil and keep warm while you prepare the pasta and sauce.
Cook the Penne Pasta
Bring a large pot of salted water to a rolling boil. Add the 1.5 lb penne pasta and cook until 1 minute before al dente according to package directions—it will finish cooking in the sauce. Reserve 1 cup pasta water before draining, then drain the pasta and set aside.
While the pasta cooks, prepare the cheese mixture by combining 1.5 cups shredded mozzarella cheese, 1 cup shredded sharp cheddar cheese, and 0.5 cup grated parmesan cheese in a bowl. This blend will give you that perfect melty, cheesy texture that's characteristic of the dish.
Make the Creamy Cheese Sauce
In a large skillet, melt 0.5 cup unsalted butter over medium heat. Add the 1 whole yellow onion and 4 cloves minced garlic, cooking until softened and fragrant, about 3-4 minutes. Stir in 0.5 cup all-purpose flour to form a roux, cooking for 1-2 minutes until lightly golden.
Slowly pour in 1 cup heavy cream and 1 cup whole milk, whisking constantly to prevent lumps. Add 1 cup chicken broth and bring to a gentle simmer. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Season with 0.5 tsp black pepper and 0.5 tsp dried oregano to taste.
Combine and Finish
Add the cooked penne pasta to the skillet with the sauce and toss to coat evenly. Stir in the prepared cheese mixture, allowing it to melt completely into the sauce. If the sauce becomes too thick, add reserved pasta water 1 tablespoon at a time until it reaches a smooth, creamy consistency.
Slice the crispy chicken into ½-inch strips and add to the skillet, tossing gently to distribute the sauce. Serve immediately, ensuring each bite delivers that perfect combination of crispy breaded chicken and rich, cheesy sauce. The dish should be hot and the cheese should be melted and stringy—just like the restaurant version.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- BRINE THE CHICKEN: Toss your chicken breasts in a bowl with 1 cup cold water, 1 tablespoon salt, and 1 tablespoon sugar for 20 minutes before breading. I learned this the hard way—dry, rubbery chicken ruins the whole dish, and brining guarantees juicy bites that stay tender even after frying.
- USE TWO EGGS: Crack two eggs into a shallow dish instead of one—this creates a thicker, stickier coating that clings better to the breadcrumbs. My grandmother swore by this, and she was right: the crust stays on longer, and the chicken feels more substantial.
- PRESS CHEESE HARD: When assembling the casserole, don’t just sprinkle the mozzarella—press it down firmly with a spatula so it melts into the pasta and sauce. I used to skip this, and the cheese would just float on top like a sad, unincorporated blanket.
- BAKE COVERED THEN UNCOVERED: Start baking the casserole covered with foil for 20 minutes to let the cheese melt smoothly, then uncover for the last 5-10 minutes to brown the top. Sounds weird, but it works: this two-step method prevents a soggy mess and gives you that perfect golden crust.
Make-ahead tips for this recipe
Prep Ahead Secrets
I always prep the chicken breading mix the night before—just combine the flour, salt, pepper, and oregano in a sealed container. Store the breadcrumbs and eggs separately in the fridge.
The next day, I simply assemble the three stations without any extra prep time. This shaves 15 minutes off your cooking day. 💡
Cheese Sauce Prep
The sauce is where this dish truly shines when made ahead. Cook the roux completely, then cool it to room temperature before refrigerating. When ready to serve, simply reheat with the milk and cream, then stir in the cheese at the end.
I like to portion the cheese blend into 1-ounce servings in freezer bags—just toss them into the hot sauce right from the fridge. This keeps the sauce creamy without curdling. ❄️
Penne Prep Shortcut
Cook the penne 1 minute less than package instructions, then shock it in ice water to stop cooking. Drain thoroughly and store in an airtight container with a paper towel to absorb moisture.
When reheating, just toss it directly into the sauce—no need to pre-cook again. This trick ensures perfect al dente texture every time you serve it. 🍝
Chicken Make-Ahead
Here's my pro move: Bread the chicken pieces completely, then freeze them on a tray lined with parchment paper. Once frozen solid, transfer to a sealed bag. When ready to cook, simply fry from frozen—no thawing needed!
The breading stays crispy even after freezing, and the chicken cooks through in the same 3-4 minutes per side. I keep a batch in my freezer for those busy weeknights. 🍗
Complete Meal Assembly
For ultimate convenience, assemble the entire dish ahead of time—except the final cheese melt. Cook the chicken and penne, then store them separately in the fridge. When ready to serve, simply reheat the pasta and chicken together with the sauce, then stir in the cheese at the very end.
The heat will melt it perfectly, creating those signature cheese rivers. This method works beautifully for gatherings—just keep the cheese separate until serving. 💫
Storage Solutions
Leftovers keep for 3 days in the fridge when stored in airtight containers. For longer storage, freeze the assembled dish (without cheese) for up to 2 months2 tablespoons of milk per cup of sauce to restore creaminess.
I always reheat on low heat to prevent the breading from getting soggy—this maintains that crispy texture you crave. 🔥
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs work beautifully—they stay juicier and more flavorful during cooking. For best results, trim excess fat and pat them dry before breading. Cook thighs for 4-5 minutes per side until golden and reaching 165°F internally. The extra fat in thighs adds richness to the dish.
What's the best way to keep the breading crispy when reheating leftovers?
Reheat leftovers in a 350°F oven for 10-12 minutes on a wire rack over a baking sheet. This allows hot air to circulate underneath, preventing sogginess. For extra crispiness, broil for 1-2 minutes at the end. Never microwave—it steams the breading and makes it rubbery.
Can I make this dish vegetarian?
Yes! Swap the chicken for extra-firm tofu or vegan chicken strips that mimic the texture. Press tofu to remove moisture first, then coat it with the same breading process. For a meatier texture, use mushroom or lentil-based substitutes. The cheese sauce and penne will still shine with these alternatives.
Why did my cheese sauce turn grainy?
Grainy sauce usually means the cheese melted too slowly or the sauce wasn't hot enough. Always stir in cheese over medium-low heat until fully melted. For extra smoothness, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the sauce before adding cheese. Avoid high heat—it can cause cheese to separate.
How do I adjust the recipe for a larger crowd?
Double all ingredients exactly as listed. For 12 servings, use 5 lb chicken, 3 lb penne, and 3 cups heavy cream. Cook in batches—use two large skillets for chicken and a 10-quart pot for pasta. Keep everything warm in 200°F oven while assembling the final dish to maintain perfect texture.