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The Applebee's 3 Cheese Chicken Penne copycat recipe delivers restaurant-quality comfort food with its signature creamy sauce, tender chicken, and pull-apart magic. I've recreated this dish after years of perfecting the balance between rich Alfred sauce and perfectly cooked penne—just like the version that made it a menu staple.
The secret lies in layering three cheeses and achieving that signature crispy Parmesan topping.
This copycat recipe captures every element that makes the original so beloved: juicy chicken pieces, al dente penne, and a sauce so creamy it practically melts in your mouth. I've streamlined the process without sacrificing authenticity, so you can achieve restaurant-quality results in your home kitchen.
The key is in the cheese blend and proper sauce reduction—both critical for that signature texture.
What you'll end up with is a dish that's hearty enough for a family dinner but impressive enough for company. The chicken stays tender, the pasta is perfectly cooked, and the cheese sauce clings to every strand, creating that pull-apart perfection.
This is comfort food at its finest—warm, satisfying, and full of the flavors you know and love.
Serve with a side of garlic bread and a simple Caesar salad to complete the Applebee's experience at home. The recipe scales beautifully, so you can easily adjust portions for your needs. Let's get cooking—your taste buds will thank you!
Ingredients for applebee's 3 cheese chicken penne copycat
Pantry staples plus a few specialty cheeses—this is where the magic happens.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Dry pasta, al dente preferred |
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Unsalted Butter 🧈 | ½ cup | Full-fat for creaminess |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Shallot 🧅 | 2 whole | Minced finely for flavor |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Medium Cheddar Cheese 🧀 | 1 cup | Shredded, sharp variety |
| Parmesan Cheese 🧀 | ¾ cup | Freshly grated, block preferred |
| Gruyère Cheese 🧀 | ½ cup | Shredded, nutty flavor |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Dried Parsley 🌿 | 1 tsp | For garnish, or fresh if available |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For cooking chicken |
The cheese trio is non-negotiable for that signature Applebee's flavor. Sharp cheddar brings the tang, Gruyère adds nutty depth, and freshly grated Parmesan delivers that crispy pull-apart texture. I grab my cheddar from Trader Joe's—their sharp variety is perfect—while the Gruyère comes from the specialty cheese section at Whole Foods. For Parmesan, always grate it yourself—pre-shredded gets clumpy and lacks flavor. The chicken? Boneless, skinless breasts work best, cut into even 1-inch pieces so they cook uniformly. If you're short on time, pre-cut chicken pieces from the grocery store save effort without sacrificing quality.
No Gruyère? Substitute with extra sharp cheddar plus a pinch of nutmeg—it mimics the nutty profile. Heavy cream too expensive? Half-and-half works in a pinch, though the sauce won't be quite as rich. The shallots can be swapped for 1 small yellow onion if needed, but mincing them finely is key—they should practically disappear into the sauce. For the pasta, penne is essential—its shape holds the sauce best, but if you're desperate, fettuccine or rigatoni will work. Fresh parsley is ideal, but dried parsley at half the amount gets you close. The butter? Full-fat is a must—low-fat versions won't create that velvety texture.
This sauce reheats beautifully—honestly, it tastes even better the next day as the flavors meld. Store leftovers in an airtight container for up to 4 days in the fridge. For longer storage, freeze portions for up to 3 months. I always make a double batch because it disappears fast—perfect for meal prep. The pasta stays al dente when reheated if you add a splash of water and cover it while warming. The cheese sauce thickens as it cools, so you might need to stir in a splash of milk or cream when reheating. Trust me, the extra effort is worth it for that restaurant-quality pull-apart magic.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pan (minus the pasta boiling). Sear the chicken, toss in the shallots and butter, then just let that heavy cream and cheese sauce work its magic—no flipping, no fussing. The only thing I’m scrubbing is my fork.
- Cheese Overload: Between the sharp cheddar, creamy gouda, and that secret third cheese (parmesan, duh), this sauce is ridiculously rich. The shallots add this subtle sweetness that makes it taste like a restaurant dish, not just a weeknight meal. I’ll be real—my husband hides the recipe from his friends.
- Lunchbox Hero: This reheats like a dream, so I make a big batch on Sundays. Cold pasta? Still solid. Warm it up? Even better. Pack it for work, bring it to game night, or just eat it straight from the pot—no judgment here. (Yes, even on a Tuesday night.)
- Budget Stretch: Chicken breast is affordable, and the cheese blend stretches further than you’d think. A single batch feeds four, and leftovers taste just as good the next day—no sad, dry pasta here. Honestly, it’s my go-to for feeding the family without breaking the bank.
Step-by-step instructions for Applebee's 3 cheese chicken penne copycat
This creamy, cheesy masterpiece delivers restaurant-quality pull-apart perfection every time.
Cook the Chicken and Prepare the Pasta
Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 1.5 lb boneless chicken breast, cut into 1-inch pieces, and cook for 5-6 minutes until the chicken is lightly browned on all sides and cooked through to 165°F internal temperature. Remove the chicken and set aside.
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta and cook until al dente—about 1 minute less than the package instructions. Reserve 1 cup of pasta water before draining, then set the pasta aside.
Build the Creamy Cheese Sauce
In the same skillet (no need to clean it—the browned bits add flavor), melt the 0.5 cup unsalted butter over medium heat. Add the 2 minced shallots and 4 minced garlic cloves, cooking for 2-3 minutes until softened and fragrant. Sprinkle in the 1 tablespoon all-purpose flour and stir for 1 minute to remove any raw taste.
Slowly pour in the 1 cup heavy cream, stirring constantly to prevent lumps. Let the mixture simmer for 3-4 minutes until it thickens slightly. Reduce heat to low and stir in the 1 cup shredded medium cheddar cheese, 0.75 cup freshly grated parmesan cheese, and 0.5 cup shredded gruyère cheese until fully melted and smooth.
Combine Everything for Maximum Cheesy Goodness
Return the cooked chicken to the skillet and add the drained pasta. Toss everything together, letting the pasta absorb the creamy cheese sauce. If the sauce is too thick, add pasta water 1 tablespoon at a time until it reaches a smooth, clingy consistency. Season with 1.5 teaspoons salt and 0.5 teaspoon black pepper, then stir in the 1 teaspoon dried parsley.
For that signature Applebee's pull-apart texture, fold in half of the remaining cheddar and parmesan cheeses (about ½ cup each) so they stay in chunks. Let the dish sit for 2-3 minutes off the heat to thicken slightly before serving.
Serve with Extra Cheese and Fresh Parsley
Transfer the penne to serving plates and top with the remaining ½ cup cheddar, ½ cup parmesan, and ½ cup gruyère. Sprinkle with extra dried parsley for a pop of color. The cheese should melt slightly from the residual heat, creating that gooey, pull-apart magic you crave.
Serve immediately while the pasta is hot and the sauce is silky. Each bite should deliver tender chicken, perfectly cooked penne, and layers of melted cheeses in every forkful. This copycat version stays true to the restaurant classic—just better at home!
Pro Tips For Making Applebee'S 3 Cheese Chicken Penne Copycat
- SEAR CHICKEN UNTIL GOLDEN: I used to cook the chicken until it was just done, but this sauce demands color. Get your pan screaming hot—medium-high heat—and let those chicken breasts develop a deep brown crust before pulling them. That’s where the flavor hides, and it’ll cut through the richness of the cream and cheese.
- MINCE SHALLOTS LIKE CONFITI: Don’t chop those shallots into rough chunks—they’ll turn to mush in the cream. Pulse them finely in a food processor or chop them so small they’re almost paste-like. This keeps the sauce silky and prevents grainy bits that’ll make you question your life choices.
- SALT THE PASTA WATER TO 1.5 TEASPOONS: The recipe might say “salt the water,” but trust me, that’s not enough. Aim for about 1½ teaspoons of salt per pound of pasta—this dish is heavy on butter and cream, so the pasta needs to stand up to it. Taste it before draining; it should taste like the sea.
- WHISK IN THE CHEESE SLOWLY: Dumping all three cheeses at once? Bad idea. Start with half the cheddar, whisk until fully melted, then add the rest gradually. The sauce will thicken unevenly if you rush it, and you’ll end up with lumps that’ll make you feel like a beginner. Patience here guarantees a velvety finish.
Troubleshooting this recipe
Sauce Too Thin?
If your cheese sauce turns out thinner than expected, don't panic—this happens when the pasta water dilutes it. The fix? Simmer the sauce uncovered on medium-low heat for 3-5 minutes to evaporate excess moisture. Stir occasionally and add 1 tablespoon flour mixed with 1 tablespoon cold water to thicken.
I've had this happen when using extra-large penne that releases more starch—just reduce the sauce longer and you'll get that perfect clingy texture back. 💫
Cheese Clumps
Cheese clumping is the #1 enemy of creamy perfection. To prevent it, always grate your own cheese (especially Parmesan) using a fine-hole grater—pre-shredded cheese contains anti-caking agents that create clumps.
For extra smoothness, melt the cheeses in two batches: first combine ½ cup heavy cream with 1 cup shredded cheddar and ½ cup Parmesan, then mix in the remaining cheeses after the sauce has thickened. Stir constantly over low heat until fully melted.
Honestly, this step makes all the difference!
Chicken Too Dry
Overcooked chicken ruins the dish—it should be juicy and tender. Cut your chicken into even 1-inch pieces and cook them just until they reach 165°F internal temperature (about 5-6 minutes total). Remove them from the pan immediately once done and set aside.
If you're worried about drying out, add 2 tablespoons chicken broth to the skillet when building the sauce, then stir it in with the chicken when combining everything. The extra moisture keeps the chicken tender even after sitting in the creamy sauce. 🍗
Pasta Mushy
Mushy pasta happens when you overcook it or add it to the sauce too soon. Cook your penne 1 minute less than package instructions for al dente, then immediately drain and rinse with cold water for 10 seconds to stop cooking.
Add the pasta to the sauce only after it's fully combined with the chicken and cheese mixture—this prevents it from absorbing too much liquid and becoming soggy.
I also like to toss the pasta with a little olive oil right after draining to create a barrier between the strands and the sauce.
Sauce Too Salty
If your sauce ends up too salty (common when using pre-shredded cheeses), balance it by adding 2 tablespoons heavy cream or milk to dilute the saltiness. For extra richness, stir in 1 tablespoon unsalted butter while the sauce simmers.
If you need more volume, add ¼ cup pasta water at a time until the saltiness is neutralized. The key is to adjust gradually—adding too much liquid all at once can thin out the sauce completely. Trust your taste buds and adjust as you go!
Cheese Topping Not Crispy
The signature pull-apart texture comes from the cheese topping, but it often turns into a sad, mushy mess. To fix this, sprinkle the cheese topping 1 minute before serving while the pasta is still hot.
For extra crispiness, use a mix of Parmesan and Gruyère (the Gruyère adds a nice nutty crunch). If you're making this ahead, keep the cheese topping separate until serving. For an extra boost, broil the dish for 1-2 minutes right before serving—just watch it closely to avoid burning. 🔥
Nutrition facts
Frequently asked questions
Can I make this recipe with ground chicken instead of breast?
Yes, but adjust the cooking time! Ground chicken cooks faster (about 3-4 minutes on medium-high heat) and can dry out more easily. For best results, use 1 lb ground chicken instead of 1.5 lb breast and add 2 tablespoons chicken broth to the sauce to keep it moist. The texture will be slightly different but still delicious.
What's the best way to store leftovers?
Store in an airtight container for up to 4 days in the fridge. For freezing, portion the sauce separately from the pasta and chicken (they reheat better individually). Thaw overnight in the fridge and reheat with a splash of milk or cream to restore creaminess. The cheese sauce actually improves overnight as flavors meld!
Can I make this dish vegetarian?
Swap the chicken for 12 oz mushrooms (sautéed with garlic and thyme) or 1 block extra-firm tofu (pressed and cubed). For extra protein, add 1 cup cooked chickpeas. The cheese sauce remains the star—just reduce the pasta to 10 oz to balance the dish. The pull-apart texture still works beautifully!
Why does the original restaurant version taste different?
Applebee's uses proprietary techniques: their sauce contains Alfred sauce base, the chicken is brined, and they use a specific cheese blend with cream cheese for extra richness. For home cooking, our version captures the essence with fresh ingredients and proper technique. The key differences are in the cheese ratios and sauce reduction time—our recipe focuses on authenticity without requiring special ingredients.
How do I make this dish ahead of time?
Prepare everything except the final cheese topping. Store components separately: cooked chicken, cooked pasta, and sauce in one container; cheese topping in another. When ready to serve, reheat the chicken and pasta together, then add the sauce. Sprinkle the cheese topping just before serving to keep it crispy. This method preserves all the textures perfectly!