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The Applebee's Three Cheese Chicken Penne copycat recipe delivers the same triple-dredged crunch and melty mozzarella rivers you crave from the restaurant—right in your own kitchen. This dish combines perfectly seasoned breaded chicken with al dente penne in a rich, three-cheese sauce that's creamy yet satisfying.
The key lies in the breading technique and sauce balance, ensuring every bite is crispy, cheesy, and full of flavor.
What makes this recipe special is the three-cheese sauce, where parmesan, mozzarella, and a blend of cream and cheese create a velvety, indulgent coating for the pasta. The chicken is triple-dredged for that signature crunch, then pan-fried to golden perfection.
The result? A restaurant-quality dish that’s hearty enough for a family dinner but easy enough for a weeknight meal.
By following this method, you’ll achieve crispy chicken with tender, juicy centers and pasta that’s coated in a luscious, cheesy sauce. The sauce clings to every strand of penne, making each bite rich and satisfying.
Whether you're feeding a crowd or treating yourself, this copycat recipe delivers the comfort and flavor of Applebee’s at home.
Pair it with garlic bread and a Caesar salad for the full dining experience, or enjoy it as-is for a satisfying, cheesy meal. The best part? You can customize it with your favorite sides or extra toppings. Let’s get started on recreating this classic dish!
Ingredients for applebee's three cheese chicken penne copycat
Pantry staples and a few specialty touches bring Applebee's signature dish to your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| All-Purpose Flour 🌾 | 1 ½ cups | For first breading layer |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Panko Breadcrumbs 🍞 | 2 cups | For final crispy crust |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated for breading |
| Penne Pasta 🍝 | 12 oz | Dry weight, al dente cooked |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Mozzarella Cheese 🧀 | 8 oz | Fresh, sliced for sauce |
| Cheddar Cheese 🧀 | 4 oz | Shredded, mild variety |
| Butter 🧈 | 4 tbsp | Unsalted, for cooking pasta |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce flavor |
| Onion Powder 🧅 | 1 tsp | For breading seasoning |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For breading blend |
The chicken is the star—look for boneless, skinless breasts at the meat counter, not pre-cut packages. Pound them to even thickness for consistent cooking. Kroger or Whole Foods usually carry the freshest cuts. For the cheese sauce, fresh mozzarella and cheddar make all the difference—skip the pre-shredded stuff. The Parmesan should be freshly grated too, not the powdered kind. Pasta? De Cecco or Barilla are my go-tos for that perfect al dente texture.
No panko? Regular breadcrumbs toasted in a dry pan work in a pinch. Short on heavy cream? Half-and-half with a splash of milk keeps the sauce rich. For the breading, mix onion powder, garlic powder, salt, and pepper right into the flour—this is what gives that signature Applebee's flavor. Fresh herbs? A pinch of dried basil or oregano in the sauce adds depth without overpowering. And if you're feeling fancy, add a splash of white wine to the sauce for extra brightness.
The breaded chicken keeps 2 days in the fridge, but the sauce is best made fresh. Pasta reheats beautifully—just toss with a little extra sauce and butter to keep it creamy. For leftovers, portion into containers with sauce on top to prevent drying. The full dish reheats well in 2 minutes in the microwave, though oven-baked at 350°F for 10 minutes gives it that restaurant-style finish. Freeze the sauce separately for up to 3 months if you want to prep ahead.
Why You'll Love This Recipe
- No-Fuss Breadcrumbs: The panko and Parmesan combo gives that signature Applebee’s crunch without needing a food processor. Just toss the chicken in flour, dip in egg, then roll in the mix—no fancy techniques, just golden perfection every time.
- Cheesy Comfort Hit: Three cheeses (mozzarella, cheddar, and Parmesan) melt into the penne, creating that creamy, stretchy sauce you’ll crave. It’s the kind of dish that makes you forget it’s homemade—until you taste it.
- Weeknight Crowd-Pleaser: This feeds six easily, and everyone—picky eaters included—loves it. My son even asks for seconds, which, between us, is basically a Michelin star around here.
- Leftovers That Don’t Suck: Unlike takeout, this tastes even better the next day. Reheat with a splash of milk to keep the sauce smooth, and boom—you’ve got lunch sorted. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's three cheese chicken penne copycat recipe
Here's how to recreate that signature triple-dredged chicken with melty cheese sauce at home.
Prepare the Chicken with Triple Breading
Start by pounding the 1.5 lb boneless, skinless chicken breasts to an even ½-inch thickness between two sheets of plastic wrap. This ensures even cooking and maximum crispiness. Season both sides generously with 1 tsp onion powder, 0.5 tsp garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper. The seasoning should adhere well to create flavor in every bite.
Set up three shallow dishes. In the first, place the 1.5 cups all-purpose flour. In the second, beat the 2 whole large eggs until frothy. In the third, mix the 2 cups panko breadcrumbs with the 0.5 cup freshly grated parmesan cheese. Dredge each chicken breast first in flour, then egg wash, then the panko-parmesan mixture, pressing gently to help the coating stick. Let the breaded chicken rest for 10 minutes while you prep the pasta.
Cook the Penne Pasta to Al Dente Perfection
Bring a large pot of salted water to a rolling boil and add the 12 oz penne pasta. Cook until 1 minute before the package instructions for al dente texture—this prevents overcooking when mixed with the sauce later. Reserve 1 cup of pasta water before draining, as this starchy liquid will help create the creamy sauce.
While the pasta cooks, melt 2 tbsp butter in a large skillet over medium heat. Add the breaded chicken and cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and tent with foil to keep warm while you make the sauce.
Create the Creamy Three-Cheese Sauce
In the same skillet, reduce heat to medium-low and add the remaining 2 tbsp butter. Once melted, add the 3 minced garlic cloves and sauté for 30 seconds until fragrant. Pour in the 1 cup heavy cream and bring to a gentle simmer. Stir in the 8 oz sliced mozzarella cheese and 4 oz shredded cheddar cheese, letting them melt completely into the sauce.
Return the chicken to the skillet and spoon the cheese sauce over it, coating evenly. Let it simmer together for 2 minutes to meld the flavors. If the sauce seems too thick, add 2-3 tablespoons of reserved pasta water to reach your desired consistency. The sauce should be smooth and cling to the chicken without being watery.
Combine and Serve Immediately
Add the drained penne pasta to the skillet and toss everything together gently, coating each strand with the creamy cheese sauce. The pasta should absorb just enough sauce to become glossy but still retain its bite. Taste and adjust seasoning if needed—you may want to add a pinch more salt or pepper to balance the flavors.
Serve immediately in deep bowls, ensuring each serving has an equal share of chicken, pasta, and sauce. The triple-dredged chicken should have a satisfying crunch, while the cheese sauce creates rivers of melted goodness throughout the dish. Garnish with extra grated parmesan if desired, and enjoy this restaurant-quality copycat recipe at home.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- Pound Chicken Evenly: I learned this the hard way—uneven pounding leads to some pieces overcooked and others underdone. Use a meat mallet (or rolling pin in a pinch) and tap the breasts to ¼-inch thickness—not too thin, or they’ll dry out in the breading.
- Dry Chicken Thoroughly: Wet chicken = soggy breading. Pat the breasts dry with paper towels before dredging in flour, then again after the egg wash. I skip this step sometimes, and the crust never sticks right—your future self will thank you.
- Mix Panko with Parmesan: The breading falls apart if it’s just panko. For that crispy, clingy crust, fold in ¼ cup grated Parmesan into the panko mix. It’s the thing that makes the copycat version actually taste like Applebee’s.
- Fry in Batches: Crowding the pan drops the oil temperature and turns your chicken into a greasy mess. Fry 2-3 pieces at a time in 350°F oil for 3-4 minutes per side—golden, not brown. I know, I know, but trust the process.
Common mistakes when making this recipe
Overcooking the Chicken
Pan-frying the breaded chicken too long kills that perfect crispy crust you're aiming for. The moment the coating turns golden brown, check the internal temperature—it should reach 165°F in 4-5 minutes per side.
I’ve seen people walk away and forget about it, only to return to rubbery, soggy chicken. Use a meat thermometer to avoid guesswork. 🌡️
Skipping the Resting Step
After breading, letting the chicken rest for 10 minutes helps the coating adhere better. Without this step, the breading can slide off during cooking, leaving you with unevenly coated pieces. Trust me, I’ve made this mistake—it’s a game-changer for crispiness and flavor retention.
Using Pre-Shredded Cheese
The sauce will never be as creamy or smooth if you use pre-shredded cheese, which contains anti-caking agents that make the sauce grainy. Freshly shredded mozzarella and cheddar melt into a velvety texture that clings perfectly to the pasta.
If you’re short on time, buy block cheese and shred it yourself—it’s worth the effort. 🧀
Ignoring Pasta Water
Reserving 1 cup of pasta water is crucial for adjusting the sauce consistency. Without it, the sauce can become too thick and clingy, making the dish heavy.
A splash of starchy pasta water helps emulsify the sauce, keeping it silky and well-coated. Don’t drain your pasta completely—this is liquid gold for copycat recipes! ⚡
Overmixing the Sauce
Once the cheese melts, avoid stirring vigorously—this can create lumps or break the sauce’s silky texture. Gently fold the cheese into the cream until just combined, then let it sit for 1-2 minutes to melt naturally.
Overmixing introduces air and can make the sauce separate. Patience here ensures a smooth, restaurant-quality finish.
Underseasoning the Breading
The breading needs more than just salt and pepper—onion powder, garlic powder, and a pinch of paprika add depth that mimics Applebee’s signature flavor. I’ve tasted versions where the breading was bland, and it’s a huge difference. Mix these spices directly into the flour for even distribution. 💡
Nutrition facts
Frequently asked questions about Applebee's three cheese chicken penne
Can I use chicken thighs instead of breasts for this recipe?
Yes, but you'll need to adjust cooking time. Chicken thighs stay juicier but require 5-6 minutes per side to reach 165°F internal temperature. For extra crispiness, pat them dry first and use an additional 0.5 cup panko in the breading. The thighs' richer flavor works well with the cheesy sauce!
How do I make this dish ahead of time?
Prep the breaded chicken 1 day ahead and refrigerate uncovered on a wire rack for better crispiness when reheating. Cook the pasta fresh or store it separately. Assemble the dish just before serving by reheating chicken in a 350°F oven for 10 minutes and adding hot pasta with fresh sauce. The sauce reheats beautifully with a splash of milk or cream.
What's the secret to extra crispy chicken?
Triple-dredging is key, but the real secret is double-frying. After the first pan-fry, let chicken rest 5 minutes, then fry again for 2-3 minutes at 375°F to reactivate the starches in the breading. Also, use cold butter for frying—it creates steam that helps the coating crisp up faster.
Can I make this gluten-free?
Use gluten-free flour blend for the first dredge and gluten-free panko for the final coating. For the egg wash, ensure your eggs are fresh (they help bind the coating). The sauce remains naturally gluten-free. Just be mindful of cross-contamination if using shared kitchen tools.
What sides pair well with this dish?
Applebee's classic pairing is garlic bread and Caesar salad, but you could also try: roasted broccoli with lemon, creamy spinach dip, or crispy roasted potatoes. For a lighter option, a simple arugula salad with balsamic vinaigrette complements the richness perfectly.