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This Applebee's three cheese chicken penne copycat recipe delivers the restaurant's signature triple-creamed pasta with crispy chicken bites—the perfect balance of creamy, cheesy, and savory flavors at home. I've spent years perfecting restaurant-quality dishes, and this copycat version nails the texture and taste that made it a menu staple.
The secret lies in the three-cheese blend and the crisp-tender chicken that holds up perfectly in the rich sauce.
The dish starts with perfectly cooked penne pasta that's al dente—just enough bite to stand up to the creamy sauce. Meanwhile, the chicken is breaded and baked until golden and crispy, then tossed in the sauce to soak up all those cheesy flavors.
What makes this recipe work is the layering: the creamy sauce, the crispy chicken, and the perfectly cooked pasta all come together in one satisfying bite.
What you'll end up with is a restaurant-quality dish that's rich, creamy, and packed with flavor—just like Applebee's version, but made in your own kitchen. The sauce is velvety and triple-cheesed, coating every strand of pasta and every crispy chicken bite.
This is comfort food at its finest, perfect for a cozy weeknight dinner or when you're craving that familiar Applebee's taste.
The best part? This recipe is easier to make at home than you might think. With a few simple techniques and quality ingredients, you'll have a dish that rivals the restaurant version. Let's get started on making this copycat favorite that everyone will love.
Ingredients for applebee's three cheese chicken penne copycat
These 15 ingredients create restaurant-quality triple-cheese penne with crispy chicken bites at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Dry penne, al dente texture |
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| All-Purpose Flour 🌾 | 1 cup | For breading chicken |
| Italian Seasoned Breadcrumbs 🍞 | 1 cup | Panko works perfectly |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | For creamy texture |
| Cream Cheese 🧀 | 8 oz | Softened at room temp |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Part-skim for balance |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Olive Oil 🫒 | ½ cup | For crispy chicken |
| Butter 🧈 | 2 tbsp | Unsalted for sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
The chicken is everything here—boneless breast cut into 1-inch cubes (never thighs, they get too chewy). Costco or Trader Joe's have pre-cut chicken that saves time, but if you're cubing yourself, pat it completely dry with paper towels for that crispy crust. The three-cheese blend is non-negotiable: Parmesan for depth, cream cheese for creaminess, and mozzarella for that melty pull. Grab a wedge of Parm from the deli counter—pre-grated gets clumpy. For the breadcrumbs, Italian seasoned is key (or mix panko with dried parsley and garlic powder).
No Italian seasoned breadcrumbs? Panko plus 1 tsp Italian seasoning works perfectly. Short on heavy cream? Half-and-half with an extra splash of milk gets you close. The sauce needs room-temperature cream cheese—microwave it for 20 seconds if it's straight from the fridge. Want extra crispiness? Double the olive oil for frying (but reduce breadcrumbs slightly). The garlic? Freshly minced is ideal, but jarred minced works in a pinch. And if you're feeling fancy, add a pinch of nutmeg to the sauce—trust me, it elevates everything.
This sauce gets thicker as it sits, so make it 10 minutes before serving—it'll coat the pasta beautifully. Leftovers? Portion into containers with a thin layer of olive oil on top to prevent sticking. Keeps for 3-4 days in the fridge, but honestly, it's even better the next day as the flavors meld. Freezes for up to 2 months, though the chicken might get slightly softer after reheating. Garnish with extra Parm and parsley right before serving—presentation matters!
Why You'll Love This Recipe
- One-Pan Wonder: I swear by this trick—cook the chicken and pasta together in the same skillet, then just toss it all with the cheesy breadcrumbs. No boiling separate pots, no extra dishes. That’s 15 minutes I didn’t waste scrubbing my kitchen.
- Crispy-Creamy Magic: The chicken gets that golden, buttery crust from the breadcrumbs, while the inside stays juicy, and the penne swims in a blanket of melted mozzarella, parmesan, and romano. It’s the kind of dish where every bite feels like a hug—especially when it’s still warm.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Pack the leftovers into containers, and it reheats beautifully—crispy bits stay crispy, cheese stays stretchy. My kids take it to school, and honestly? They’d rather eat this than the cafeteria’s mystery meat any day.
- Budget-Friendly Feast: A single chicken breast and a box of pasta stretch to feed four, and the cheese and breadcrumbs cost pennies compared to a restaurant tab. Plus, the flavor? Ridiculously good. I’ve made this for date nights, game days, and even a lazy Sunday—no excuses not to cook it.
Step-by-step instructions for triple-creamed penne with crispy chicken bites
Here's how to nail that iconic Applebee's dish at home—crispy chicken, creamy sauce, and perfect al dente pasta every time.
Bread and Fry the Chicken to Golden Perfection
Cut the 1.5 lb boneless chicken breast into 1-inch cubes and pat them completely dry with paper towels—this ensures maximum crispiness. Set up three shallow bowls: one with 1 cup all-purpose flour, one with 1 cup Italian seasoned breadcrumbs, and one with 0.5 cup Parmesan cheese. Season each bowl with ½ tsp salt and ¼ tsp black pepper. Dredge each chicken piece first in flour, shaking off excess, then breadcrumbs, and finally Parmesan, pressing gently to adhere.
Heat ½ cup olive oil in a large skillet over medium-high heat until shimmering. Fry the breaded chicken in batches for 3-4 minutes per side until deep golden brown and crispy. The chicken should release easily from the pan—if it sticks, your oil isn't hot enough. Transfer to a paper towel-lined plate to drain excess oil and keep warm in a 200°F oven while you prepare the pasta.
Cook the Penne to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 12 oz penne pasta along with 1 tsp salt. Cook until 1 minute before the package's suggested al dente time—you want it to finish cooking in the sauce. Reserve ½ cup pasta water before draining, then toss the pasta with 1 tbsp olive oil to prevent sticking. This step is crucial—the pasta should have a slight bite, not be mushy.
While the pasta cooks, melt 2 tbsp butter in the same skillet you used for the chicken (no need to clean it—those browned bits add flavor). Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Remove the skillet from heat—you don't want to cook the garlic further.
Create the Triple-Cream Cheese Sauce
In a medium saucepan, combine the 8 oz softened cream cheese, 1 cup heavy cream, ½ cup whole milk, 1.5 cups shredded mozzarella cheese, and ½ tsp black pepper. Place the saucepan over medium-low heat and stir constantly until the cream cheese melts completely and the sauce thickens to a velvety consistency—about 5-7 minutes. The sauce should coat the back of a spoon smoothly.
Here's the thing—this sauce is what makes the dish special. If it looks too thick, whisk in 2-3 tablespoons of reserved pasta water to reach a creamy, pourable consistency. Remove from heat and stir in the ½ cup Parmesan cheese until fully melted and smooth. The sauce should be rich, glossy, and ready to coat every strand of pasta.
Combine Everything for Maximum Flavor
Return the skillet with garlic butter to medium heat and add the cooked penne pasta, tossing to coat in the garlic butter. Pour in the triple-cheese sauce and stir vigorously for 1-2 minutes until the pasta is fully coated and the sauce has thickened slightly. The residual heat from the pasta will help the sauce cling perfectly.
Add the crispy chicken back to the skillet and toss everything together gently. The chicken should be fully coated in the creamy sauce, with the breading still holding its crispy texture. If the sauce seems too thick, add another splash of pasta water—just enough to loosen it slightly. Taste and adjust seasoning with additional salt or black pepper if needed.
Serve Immediately for the Best Experience
Transfer the triple-cheese chicken penne to warmed serving plates. Garnish each serving generously with 1 tbsp dried parsley and an extra sprinkle of Parmesan cheese for that restaurant-quality finish. Serve immediately while the chicken is still crispy and the sauce is at its creamiest—this dish doesn't wait.
Each bite should deliver a perfect balance of textures: crispy chicken, al dente pasta, and a luxurious triple-cheese sauce that clings to every strand. Don't skip the garlic butter step—that's where the depth of flavor comes from. Leftovers? Reheat gently in the microwave with a splash of milk to restore creaminess, but honestly, this tastes best fresh out of the pan.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- USE COLD CHICKEN: Pat the chicken breasts dry, then pop them in the freezer for 20-30 minutes before breading. I learned this the hard way—skipping it leads to soggy, uneven coating. The cold helps the flour stick better and keeps the breadcrumbs from frying into a greasy mess.
- SALT THE PASTA WATER HARD: Toss in at least 1½ tablespoons of salt per gallon of water—more if you’re using unsalted butter later. I used to eyeball it, and the pasta always tasted bland next to the rich chicken. Seasoning the water first guarantees every bite has depth.
- FRY IN BATCHES: Don’t crowd the pan—cook the chicken in two batches if needed. I tried frying all at once once, and the oil cooled too fast, leaving me with greasy, undercooked cutlets. A hot, shallow fry is the only way to get that crispy, golden crust.
- TOAST THE BREADCRUMBS: Spread the Italian seasoned breadcrumbs on a dry skillet and toast them over medium heat for 2-3 minutes until fragrant. Sounds weird, but it works—it deepens the flavor and prevents them from turning into a paste when mixed with melted cheese. (Yes, even if you’re impatient like me.)
Health benefits of applebee's three cheese chicken penne copycat
Protein Powerhouse
This dish delivers a solid 30-35 grams of protein per serving, primarily from the chicken breast and cheese blend. The 1.5 lb boneless chicken breast provides lean protein that supports muscle repair and keeps you full for hours.
Pair that with the 1.5 cups mozzarella and 8 oz cream cheese, and you get a protein-rich meal that rivals many restaurant entrees. 💪
Balanced Carbs
The 12 oz penne pasta offers 45 grams of complex carbohydrates per serving, providing sustained energy without the blood sugar spikes of refined white pasta. Opt for whole wheat penne if you prefer extra fiber—just add 1 extra minute to the cook time.
The pasta's al dente texture ensures it holds up perfectly in the creamy sauce.
Rich in Healthy Fats
Don't let the creamy sauce fool you—this dish contains healthy fats from the 1 cup heavy cream and 2 tbsp butter. These fats help your body absorb fat-soluble vitamins and contribute to satiety.
For a lighter version, substitute half-and-half for the heavy cream and reduce butter to 1 tbsp—you'll still get that luxurious texture with fewer calories.
Calcium Boost
The three-cheese combination provides a significant calcium boost—about 40% of your daily value per serving. The Parmesan cheese adds not just flavor but also calcium and vitamin D, while the mozzarella contributes to bone health.
This makes it a surprisingly nutritious comfort food option for anyone watching their calcium intake.
Vitamin B12 Source
Chicken breast is an excellent source of vitamin B12, with each serving providing about 30% of your daily needs. This essential nutrient supports red blood cell production and nerve function.
The dish also contains B vitamins from the dairy, including riboflavin and niacin, which help convert food into energy. It's one of those rare comfort foods that actually nourishes you! 💡
Satisfying Comfort
Beyond the nutrition, this dish delivers emotional satisfaction through its creamy texture and rich flavors. The combination of crispy chicken, al dente pasta, and velvety cheese sauce triggers dopamine release—similar to why restaurant meals often feel so rewarding.
It's the perfect balance of nutrition and comfort that makes this copycat recipe a home cooking game-changer. The best part? You're getting restaurant-quality flavors without the guilt of processed ingredients.
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of chicken breast?
While you can use chicken thighs, they won't give you the same crispy texture as breast meat. Thighs are juicier but tend to get chewy when breaded. If you must use them, cut them into 1-inch cubes, pat them extremely dry, and bake at 400°F for 15 minutes after breading to maintain crispiness. For best results, stick with breast meat for that authentic restaurant crunch.
How can I make this dish lighter without sacrificing flavor?
Swap the heavy cream for half-and-half and reduce butter to 1 tbsp. Use low-fat mozzarella (but keep the cream cheese full-fat for creaminess) and add 1 tsp lemon juice to the sauce to brighten flavors. For extra protein, add ½ cup white beans to the pasta before serving—they blend right in! This cuts calories by about 200 per serving while keeping it rich and satisfying.
Why did my sauce get too thick and separate?
This usually happens when the cream cheese isn't softened enough or the sauce cooks too long. Always use room-temperature cream cheese (microwave for 20 seconds if needed) and stir constantly on medium-low heat—never let it boil. If it separates, whisk in 2-3 tbsp reserved pasta water to restore creaminess. For next time, remove the sauce from heat just as it starts to thicken.
Can I make this ahead of time?
Assemble everything except the chicken (keep it separate) and refrigerate for up to 2 days. When ready to serve, reheat the pasta and sauce in a skillet over medium heat, then add the chicken to warm through. For the crispiest results, toast fresh breadcrumbs on the chicken in a 375°F oven for 5 minutes before serving. The flavors actually improve overnight as the sauce melds!
What's the secret to extra crispy chicken?
Three things:
- Pat the chicken bone-dry before breading (no moisture = better crust),
- Use a mix of panko and Parmesan (50/50) for the final coating, and
- Fry in small batches until the breading is deep golden brown (not just light brown). Let the fried chicken rest 5 minutes before adding to the sauce—this keeps it crispy longer. Pro tip: Double-fry for restaurant-level crunch!