Applebee's Three Cheese Chicken Penne Copycat Recipe: Triple-Cheese Crunch With Al Dente Noodles

This Applebee's Three Cheese Chicken Penne copycat recipe delivers the restaurant's signature creamy, cheesy perfection at home—restaurant-quality without the markup. The secret lies in perfectly cooked chicken, al dente penne, and a triple-cheese sauce that melts into velvety, flavorful layers.

I've replicated the dish exactly, including the crispy breadcrumb topping that adds that satisfying crunch. What sets this recipe apart is the balance of textures: tender chicken, al dente pasta, and a sauce so rich it clings to every noodle.

The cheese blend—mozzarella, parmesan, and provolone—creates depth of flavor that mimics the restaurant's version perfectly. The key is cooking the chicken just right and assembling everything while the sauce is still warm for maximum creaminess.

By the time you plate this dish, you'll have a creamy, cheesy masterpiece that looks and tastes exactly like Applebee's signature entree. The breadcrumb topping adds a satisfying crunch that contrasts beautifully with the soft pasta and chicken.

This is comfort food at its finest—elegant enough for company but simple enough for a weeknight dinner. Serve with garlic bread and a side salad for the full Applebee's dining experience. The leftovers reheat beautifully too, making this a meal worth repeating. Let's get cooking!

Ingredients for applebee's three cheese chicken penne copycat

Pantry staples meet restaurant-quality cheeses for this creamy, crunchy copycat masterpiece.

The cheeses are non-negotiable here. Kraft 2% Milk Sharp Cheddar is the secret weapon—its tangy punch mimics the restaurant's sauce perfectly. Grab a block of fresh mozzarella (the kind that's still in its plastic wrap) for that perfect melt. Parmigiano-Reggiano from the deli counter adds depth, but store-brand Parmesan works too if you're pinching pennies. Provolone is the sneaky third wheel—it keeps the sauce from being too heavy. Look for pre-shredded provolone at Walmart or Target for convenience, but block cheese melts more smoothly.

No sharp cheddar? Pepper Jack at half the amount gives you some heat. Fresh mozzarella wilting? Low-moisture shredded works in a pinch, but it'll be less creamy. The chicken broth can be swapped for heavy cream thinned with milk if you're out, but the sauce won't be quite as rich. Panko breadcrumbs too expensive? Regular breadcrumbs toasted in butter work just fine—no one will know the difference. The parsley is purely decorative, so skip it if you're in a rush (trust me, no one will notice).

This reheats like a dream—just add a splash of milk or broth to loosen the sauce. Keeps for 3-4 days in the fridge, but honestly tastes better the next day once everything melds. For meal prep, assemble everything except the breadcrumb topping, refrigerate, then bake with the topping when ready to serve. The breadcrumbs crisp up beautifully when reheated, so you can skip the topping until serving time if you're prepping ahead.

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

Here's how to nail that iconic restaurant dish at home—creamy, cheesy, and perfectly crunchy.

Start by pounding the 1.5 lb boneless, skinless chicken breast to an even ½-inch thickness between two sheets of plastic wrap. This ensures even cooking and prevents dryness. Season both sides generously with 1 tsp salt, 1 tsp garlic powder, and ½ tsp ground black pepper, pressing the spices into the meat so they stick.

In a shallow dish, combine ½ cup all-purpose flour and ½ cup panko breadcrumbs. Dip each chicken breast into the flour mixture, letting any excess drip off, then coat evenly with the breadcrumb mixture. Press gently to help the crumbs adhere. Place the breaded chicken on a wire rack set over a baking sheet and let it rest for 10 minutes—this helps the coating stick better when cooking.

Heat 2 tbsp butter in a large oven-safe skillet over medium-high heat until the butter foams but doesn't brown. Add the breaded chicken and cook for 4-5 minutes per side until the coating is golden brown and crispy. The chicken should register 165°F internally when checked with a meat thermometer.

Transfer the skillet to a 375°F oven and bake for 8-10 minutes to ensure the chicken is fully cooked through. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes while you prepare the pasta and sauce. This resting time keeps the chicken juicy when sliced.

While the chicken rests, bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta and cook until 1 minute shy of the package's al dente time—you want it to finish cooking in the sauce. Reserve ½ cup pasta water before draining, then drain the pasta and set it aside.

Here's the thing—don't rinse the pasta. The starch on the noodles helps the cheese sauce cling perfectly, just like the restaurant version. If the sauce seems too thick later, you can always add a splash of that reserved pasta water to loosen it up.

Return the skillet with the chicken juices to medium heat. Add 1 cup chicken broth and scrape up any browned bits from the bottom of the pan—this adds deep, savory flavor. Bring the broth to a gentle simmer, then whisk in ½ cup heavy whipping cream until smooth and slightly thickened.

Reduce heat to low and stir in 1 cup shredded mozzarella cheese, 1 cup extra-sharp cheddar cheese, and ½ cup shredded provolone cheese. Let the mixture melt together for 2-3 minutes, stirring constantly until it forms a luscious, creamy sauce. If the sauce starts to separate or thicken too much, whisk in 1-2 tablespoons of reserved pasta water to restore its silky consistency.

Slice the rested chicken into ½-inch strips and add it to the skillet with the cheese sauce. Toss everything together gently to coat the chicken evenly. Then, sprinkle ½ cup freshly grated parmesan cheese over the top and let it melt for 1-2 minutes on low heat.

Finally, transfer the skillet to a broiler set to high and broil for 1-2 minutes until the parmesan turns golden brown and bubbly. This step gives you that signature crispy cheese topping that makes this dish so special. Garnish with ¼ cup chopped fresh parsley and serve immediately with the al dente penne.

Dietary considerations for these flavors

Gluten-Free Adaptation

For a gluten-free version, swap the all-purpose flour and panko breadcrumbs with a gluten-free breadcrumb mix—I recommend Capello's Gluten-Free Panko from the baking aisle. It mimics the texture perfectly without the gluten.

Use 1 cup of this mix for the chicken coating and ½ cup for the breadcrumb topping. The chicken will still get that satisfying crunch, just without the gluten. 🌾

Dairy-Free Options

This dish is heavy on cheese, but you can make it dairy-free with a few swaps. Replace the mozzarella, cheddar, and provolone with 1½ cups of dairy-free shredded cheese like Violife Just Like Cheddar.

For the parmesan, use ½ cup nutritional yeast mixed with 1 tbsp white miso paste to mimic that umami depth. The sauce will still be creamy—just use ½ cup coconut cream instead of heavy whipping cream. Trust me, it’s surprisingly close!

Lower-Carb Version

Want to cut the carbs? Swap the penne for zucchini noodles or shirataki noodles—both work well. For the chicken, keep the breading but use ½ cup almond flour instead of all-purpose flour for a lower-carb coating.

The zucchini noodles will absorb the cheese sauce beautifully, and the dish stays rich and satisfying. Just be sure to sauté the zucchini noodles for 2-3 minutes in olive oil before adding them to the sauce to soften them up.

Allergy-Friendly Notes

If nut allergies are a concern, avoid almond flour in the lower-carb version. Instead, use ½ cup gluten-free oat flour for the chicken coating—it’s naturally nut-free and adds a subtle sweetness that pairs well with the cheese.

For those avoiding dairy entirely, double-check labels on your dairy-free cheese substitutes to ensure they’re processed in nut-free facilities. Always have an epi-pen on hand if severe allergies are involved, and when in doubt, ask your local specialty store for guidance.

Protein Swaps

Not a chicken fan? Swap the chicken breast for grilled shrimp or baked salmon. For shrimp, toss 1.5 lbs peeled and deveined shrimp in the same breading mixture and pan-fry for 2-3 minutes per side until golden.

Salmon fillets work too—just season them with the same spices, bread them, and bake at 375°F for 12-15 minutes until flaky. The cheese sauce will cling just as well, and the dish remains just as hearty.

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