Applebee's Three Cheese Penne Recipe: Triple Creamy Layers You'll Crave

Applebee's Three Cheese Penne delivers that restaurant-quality creamy goodness you can't resist. 💛 The secret lies in blending three cheeses—sharp cheddar, mozzarella, and Parmesan—with heavy cream and pasta water for that signature velvety texture.

I've recreated this dish exactly as it tastes in the restaurant, so you won't be disappointed when the first bite hits your plate.

What makes this recipe special is the balance of rich, creamy sauce that clings perfectly to every strand of penne. The sauce starts with a simple roux of butter and flour, then builds layers of flavor with the cheese blend and a splash of chicken broth.

It's the kind of dish that feels indulgent but comes together with straightforward steps—no fancy techniques required.

By the time you're done, you'll have a plate of perfectly cooked penne smothered in a triple-cheese sauce that's so creamy it practically melts in your mouth. The sauce is rich enough to satisfy your cravings but not so heavy that it leaves you feeling weighed down.

Serve it as-is for a comforting meal, or add grilled chicken and a side salad for a complete restaurant-style experience.

This recipe is perfect for feeding a crowd or treating yourself to a homemade version of your favorite appetizer. The best part? You can make it in about 30 minutes, and leftovers reheat beautifully. Let's get cooking!

Ingredients for applebee's three cheese penne

These 12 ingredients create the restaurant-style triple-cheese penne you'll crave night after night.

The cheeses are what make this dish sing. Sharp white cheddar brings the tang, fresh mozzarella adds stretch, and Parmesan delivers that umami punch. Grab a block of each—pre-shredded gets clumpy and lacks flavor. For the Parm, Kirkland Signature or Parmigiano-Reggiano from the deli section is worth the splurge. The butter matters too—Plugrá or Land O'Lakes work perfectly, but avoid salted. And don't skip the heavy cream—it's what makes that signature Applebee's velvety texture. Pro tip: buy the cheddar from the deli counter if you can—it's always fresher than the bags.

No sharp cheddar? Monterey Jack or pepper jack works in a pinch, though the flavor will be milder. Fresh mozzarella unavailable? Low-moisture shredded (like Sargento) is fine—just squeeze out excess moisture. The Parmesan can be substituted with Pecorino Romano if that's what you've got. For the chicken broth, low-sodium is key—you don't want to over-salt the sauce. The garlic can be jarred in a squeeze (like Trader Joe's brand), but fresh is always better. And if you're worried about the sauce being too heavy, add a splash of half-and-half at the end to lighten it up.

This sauce gets better the next day—honestly, it's even more flavorful. Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, portion into single servings before sealing—it reheats beautifully that way. The pasta water is magic for adjusting consistency, so save about half a cup before draining. And if you're making this ahead for a party, assemble everything except the pasta, then cook the penne fresh when ready to serve. The sauce will cling perfectly to the hot noodles.

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

This creamy, layered penne is easier than it looks—let's build that restaurant-style sauce step by step.

Bring a large pot of water to a rolling boil and add 1 teaspoon of salt—it should taste like the ocean. Add the 12 oz penne pasta and cook until 1 minute before al dente (about 11-12 minutes). You want it slightly undercooked so it finishes cooking in the sauce.

Before draining, scoop out ½ cup pasta water and set it aside. This starchy water is liquid gold for our creamy sauce. Drain the pasta but don't rinse it—those surface starches help the cheese cling beautifully. Give it a quick toss with a tablespoon of the unsalted butter to prevent sticking while you make the sauce.

In a large skillet over medium heat, melt the remaining 3 tablespoons unsalted butter (we reserved 1 tbsp for the pasta). Add the 4 tbsp all-purpose flour all at once and whisk vigorously for 1-2 minutes until smooth and bubbly—this is your roux. You're looking for a golden color, not brown.

Gradually whisk in the ½ cup heavy cream and ¼ cup chicken broth, letting each addition cook into the roux before adding more. Keep whisking until the mixture thickens to a smooth, velvety consistency (about 3-4 minutes). Here's the thing—don't rush this step. A proper roux is the foundation of that silky sauce.

Reduce heat to low and add the 3 oz sharp white cheddar cheese, 3 oz mozzarella cheese, and 3 oz parmesan cheese all at once. Stir constantly until completely melted and smooth. If the sauce looks too thick, add 1-2 tablespoons of the reserved pasta water to loosen it.

Add the 2 minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Season with ½ teaspoon salt and ¼ teaspoon ground black pepper. Taste and adjust seasoning if needed. The sauce should be rich, creamy, and perfectly seasoned.

Add the cooked penne to the skillet and toss gently with tongs to coat every strand in that glorious cheese sauce. You might need to add a splash more pasta water if the sauce seems too thick. The goal is a perfectly coated penne where you can see the creamy sauce clinging to each noodle.

Let the mixture sit for 1-2 minutes off the heat—this lets the cheeses meld together and the sauce thicken just right. Give it one final taste and adjust seasoning if needed. The sauce should be smooth, creamy, and absolutely irresistible.

Transfer the penne to serving plates while the sauce is still hot. The cheese sauce will thicken as it cools, so don't wait too long. Garnish with extra grated parmesan and a sprinkle of black pepper if you're feeling fancy.

Each bite should deliver that perfect combination of creamy, cheesy goodness with al dente pasta. This dish is all about that rich, velvety sauce clinging to every noodle—just like you'd get at Applebee's, but even better because it's homemade!

Essential equipment for this dish

Large Skillet Essentials

The 10-inch cast iron skillet from Lodge is my go-to for this recipe because it distributes heat evenly and handles the cheese sauce beautifully. If you don’t have cast iron, a heavy stainless steel skillet (like All-Clad) works just as well.

Avoid nonstick—it’s better for delicate sauces, but this rich cheese sauce needs the searing power of metal to develop that restaurant-style depth. 🔥

Whisk for Velvety Sauce

A balloon whisk (like the OXO Good Grips brand) is a game-changer for this recipe. It whisks the roux and cream into a silky consistency without lumps. If you don’t have one, a flat whisk or even a wooden spoon will work, but you’ll need to stir more vigorously.

Pro tip: Keep whisking even after the sauce thickens—this prevents those pesky cheese clumps that ruin the texture.

Cheese Grater Matters

Skip the pre-shredded cheese—it’s full of anti-caking agents that make the sauce grainy. Instead, use a box grater (like Microplane) for the cheddar and mozzarella, and a Parmesan plane (or a fine-hole grater) for the Parmesan.

Freshly grated cheese melts smoother and tastes richer. I also recommend grating the cheddar and mozzarella right before adding them to the sauce to keep them fresh and prevent clumping. 🧀

Pasta Pot with Lid

A large, deep pot with a tight-fitting lid (like Cuisinart’s MultiClad) is key for cooking the penne. The lid helps bring the water to a boil faster and keeps it there, ensuring even cooking.

If your pot doesn’t have a lid, use a splash guard or a separate pot to keep the water boiling while you prep the sauce. And trust me—never rinse the pasta after draining. The starch clinging to the noodles is what helps the cheese sauce cling perfectly. 🍝

Measuring Tools

Precision matters here, especially with the cheese and broth. Use a digital kitchen scale (like OXO Good Grips) for the cheeses—it’s more accurate than volume measurements. For the broth and cream, a liquid measuring cup with clear markings ensures you don’t overdo it.

And don’t forget a fine-mesh strainer if you’re grating your own garlic—it keeps those pesky bits out of your sauce. 💧

Optional: Immersion Blender

If you love an ultra-smooth sauce, an immersion blender (like Ninja) can help break up any lumps after the cheeses melt. Just pulse for 5-10 seconds—don’t over-blend, or the sauce will turn gluey.

This step is optional, but it’s a lifesaver if you’re serving this to picky eaters or want that restaurant-perfect texture. ✨

Frequently asked questions