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This Applebee's 3 Cheese Chicken Penne copycat recipe delivers the same legendary combination of triple-crusted chicken and creamy tomato rivers that made it a restaurant favorite. The secret lies in a precise balance of cheeses—mozzarella, cheddar, and parmesan—melted into a velvety sauce that clings to perfectly cooked penne.
I've recreated this dish after countless attempts to match its signature texture: crispy chicken, al dente pasta, and a sauce so rich it feels like it's swimming around each bite.
The triple-crusted chicken is the star, with a golden, crackly exterior that gives way to tender, juicy meat inside. What makes this copycat version work is the breading technique—double-dredging the chicken in seasoned flour and crushed cornflakes creates that signature crunch without sacrificing moisture.
Meanwhile, the penne pasta cooks just shy of al dente to ensure it holds up against the hearty sauce.
What sets this recipe apart is the three-cheese sauce, where sharp cheddar adds depth, melty mozzarella creates creaminess, and nutty parmesan ties everything together. The sauce isn't just poured over the pasta—it's simmered with garlic and onion for a flavorful base that lets the cheeses shine.
The result is a dish that's restaurant-quality at home, with every component perfectly balanced.
Serve this dish with a side of garlic bread to soak up every last bit of that creamy sauce. The combination of crispy chicken, cheesy pasta, and rich tomato rivers makes it a weeknight favorite that feels like a special occasion. Here's how to recreate it step by step.
Ingredients for applebee's 3 cheese chicken penne copycat
The secret to Applebee's legendary dish lies in these 15 precise ingredients—crispy chicken, triple-cheese sauce, and al dente penne.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| All-Purpose Flour 🌾 | 1 cup | For first breading layer |
| Crushed Cornflakes 🍞 | 1 cup | For second breading layer |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for breading |
| Garlic Powder 🧄 | 1 tbsp | For breading seasoning |
| Seasoned Salt 🧂 | 1 tbsp | For breading seasoning |
| Penne Pasta 🍝 | 12 oz | Dry weight, cooked al dente |
| Mozzarella Cheese 🧀 | 8 oz | Low-moisture, shredded |
| Sharp Cheddar Cheese 🧀 | 8 oz | Shredded, aged variety |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for sauce |
| Tomato Sauce 🍅 | 2 cups | High-quality canned or homemade |
| Yellow Onion 🧅 | 1 whole | Diced, for sauce base |
| Garlic Cloves 🧄 | 4 cloves | Minced, for sauce flavor |
| Olive Oil 🫒 | ¼ cup | For frying chicken |
| Vegetable Oil 🫒 | ½ cup | For frying chicken |
The chicken is non-negotiable—boneless, skinless breasts pounded to even thickness ensure even cooking. Costco or Whole Foods carry the best quality, but any supermarket will do. For the breading, crushed cornflakes create that signature crunch—don't use regular cornflakes, and pulse them in a food processor for fine texture. The Parmesan in the breading adds umami depth that store-bought breadcrumbs can't match. Pro tip: weigh your chicken after pounding to ensure consistency.
No crushed cornflakes? Panko breadcrumbs work in a pinch, though the texture won't be identical. For the cheeses, low-moisture mozzarella is critical—pre-shredded contains anti-caking agents that prevent proper melting. The sharp cheddar should be aged at least 6 months for maximum flavor. Short on tomato sauce? San Marzano crushed tomatoes make a fantastic base. The onion can be yellow or red, but yellow has slightly sweeter undertones that complement the sauce beautifully.
Chicken stays crispy for 20 minutes after frying—plan accordingly. Store leftover sauce in an airtight container with a thin layer of olive oil on top to prevent skin formation. Keeps for 3 days in the fridge or 3 months frozen. Pasta reheats best with a splash of water or sauce—never dry. For meal prep, cook the chicken and sauce separately, then assemble before serving to maintain that signature crunch.
Why You'll Love This Recipe
- Crispy Without Frying: The crushed cornflakes and Parmesan crust give this chicken that signature Applebee’s crunch—no deep fryer, no fuss. Just toss the seasoned flour mix with cornflakes, press it on, and bake until golden. That satisfying crunch with every bite? Pure magic, and it’s all oven magic.
- Cheesy Comfort in Minutes: Three cheeses—mozzarella, cheddar, and Parmesan—melt into that creamy, stretchy sauce that clings to every forkful. Honestly, the first time I made this, my husband asked if I’d gone out for dinner. That’s how good it is, and it’s your kitchen doing the work.
- Weeknight Hero: This dish is my go-to when I need something hearty but can’t be bothered with complicated prep. Toss the chicken in the crust, boil the penne, dump the sauce on top, and boom—dinner’s ready. Even on nights when I’m too tired to think, this delivers.
- Budget-Friendly Leftovers: A single chicken breast stretches across two meals, and the sauce only needs a splash of milk to reheat. Between us, I’ve had this for lunch the next day with extra greens, and no one’s complained. Plus, the cornflakes and flour are cheap staples—no wasted ingredients here.
Step-by-step instructions for Applebee's 3 cheese chicken penne copycat
Master the triple-crusted chicken and rich tomato sauce that makes this dish legendary.
Prepare the Triple-Crusted Chicken
Start by pounding the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap to an even ½-inch thickness. This ensures even cooking and prevents dryness. Season both sides generously with 1 tablespoon seasoned salt and 1 tablespoon garlic powder, pressing the spices into the meat so they adhere.
Set up a breading station with three shallow bowls. In the first bowl, place the 1 cup all-purpose flour. In the second bowl, combine the 1 cup crushed cornflakes with the ½ cup freshly grated Parmesan cheese. In the third bowl, add any remaining seasoning mix. Dredge each chicken breast first in the flour, shaking off any excess, then in the cornflake mixture, and finally back in the flour for a crispy, crunchy exterior.
Fry the Chicken to Golden Perfection
Heat a large skillet over medium-high heat with a mixture of ¼ cup olive oil and ½ cup vegetable oil until the oil reaches 350°F. Use a thermometer to monitor the temperature—this is critical for even cooking. Fry the breaded chicken for 3-4 minutes per side until the coating is deep golden brown and the internal temperature reaches 165°F.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Keep the chicken warm while you prepare the pasta and sauce. If the oil temperature drops below 340°F during frying, let it recover before adding more chicken to maintain that perfect crispy texture.
Cook the Penne Pasta Al Dente
Bring a large pot of salted water to a rolling boil and cook the 12 oz penne pasta according to package instructions until 1 minute before al dente. Reserve ½ cup pasta water before draining, as this starchy liquid will help create a creamy sauce. Toss the drained pasta with a little olive oil to prevent sticking while you finish the sauce.
While the pasta cooks, dice the whole yellow onion into small pieces and mince the 4 garlic cloves. Set them aside for the sauce—you'll need them in the next step. The pasta should have a slight bite to it when you taste it, as it will finish cooking in the sauce.
Create the Creamy Tomato Sauce
In a large skillet, heat 1 tablespoon olive oil over medium heat and sauté the diced onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant—don't let it brown, or it will turn bitter. Pour in the 2 cups tomato sauce and bring to a gentle simmer.
Reduce the heat to low and stir in the ½ cup freshly grated Parmesan cheese. Let the sauce simmer for 5 minutes to thicken slightly. If it becomes too thick, add 1-2 tablespoons of reserved pasta water to reach your desired consistency. The sauce should coat the back of a spoon smoothly.
Assemble and Serve the Dish
Add the cooked penne pasta to the skillet with the sauce and toss to coat evenly. Stir in 8 oz shredded mozzarella cheese and 8 oz shredded sharp cheddar cheese, letting them melt into the sauce. If the cheese doesn't melt completely, add more pasta water 1 tablespoon at a time until it reaches a creamy, saucy consistency.
Slice the fried chicken into ½-inch thick strips and arrange them over the pasta. Garnish with additional grated Parmesan cheese and serve immediately. The dish should have a perfect balance of crispy, crunchy chicken, creamy tomato sauce, and melted cheeses—just like the restaurant version.
Pro Tips For Making Applebee'S 3 Cheese Chicken Penne Copycat
- CRUSH CORNFLAKES FINE: The recipe calls for crushed cornflakes, but don’t just dump them straight from the box—pulse them in a food processor or smash them with a rolling pin until they’re powdery. I used to skip this, and the crust ended up lumpy and uneven. Fine texture = better adhesion and a crunchier bite.
- SALT THE CHICKEN BEFORE DREDGING: Season the chicken breasts generously with salt and pepper before dredging in flour. This ensures the seasoning gets locked in under the crust, not just stuck on top. I learned this the hard way when my first batch tasted bland—turns out, the cornflake coating blocks flavor if you wait.
- USE A THIN, EVEN FLOUR LAYER: Don’t drown the chicken in flour—pat it dry first, then lightly coat it in a single layer before pressing into the cornflake mix. Too much flour makes the crust soggy, and too little means it won’t stick. A quick shake in a paper bag works better than a bowl for an even coat.
- REST THE CHICKEN AFTER COATING: Let the breaded chicken sit for 5 minutes before frying. This gives the cornflake mixture time to adhere properly, so it doesn’t slide off mid-fry. I was skeptical—why wait?—but now my crust stays intact every time. (Yes, even if you’re impatient like me.)
Pro cooking tips for perfect results
Triple-Crusted Chicken Secrets
The key to that signature Applebee's crunch lies in the double-dredging technique—flour first, crushed cornflakes second, then flour again. I've found that pulsing cornflakes in a food processor creates a finer, more even coating than crushing them by hand.
For extra crispiness, chill the breaded chicken for 15 minutes before frying to help the coating set. 🌟
Oil Temperature Control
Monitoring your oil temperature is non-negotiable for perfect chicken. Use a candy thermometer and maintain 350°F—any lower and the coating will absorb too much oil, any higher and it burns before the chicken cooks through.
I like to heat the oil in batches if frying multiple pieces, adding chicken only when the oil returns to temperature. 🌡️
Sauce Consistency Hacks
That velvety sauce relies on starchy pasta water—don't skip reserving it! For extra richness, I stir in 1 tablespoon butter with the cheeses. If your sauce separates, whisk in 1 teaspoon cornstarch mixed with 1 tablespoon water until smooth.
The sauce should coat the back of a spoon but still be pourable. ✨
Pasta Cooking Precision
Cook penne just shy of al dente—it'll finish cooking in the sauce. I test by tasting a piece: it should have a slight bite but be tender enough to cut with a fork.
For extra flavor, add 1 teaspoon Italian seasoning to the pasta water. The starch released helps create that signature creamy texture. 🍝
Cheese Melting Tips
For perfectly melted cheese, combine sharp cheddar (for tang) with low-moisture mozzarella (for stretch) and Parmesan (for umami). I shred the cheese myself—pre-shredded contains anti-caking agents that prevent proper melting. If your cheese clumps, add 1 tablespoon cold water while stirring over low heat. 🧀
Timing the Perfect Bite
Work efficiently: fry the chicken first, then cook pasta while making sauce. Keep fried chicken warm in a 200°F oven while finishing the dish. The chicken stays crispy for 20 minutes after frying—plan your timing accordingly. Serve immediately for that restaurant-quality crunch. ⏱️
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken thighs instead of breasts?
Chicken thighs work beautifully and stay juicier during frying. Use 1.5 lb thighs instead, but reduce frying time to 2-3 minutes per side since they cook faster than breasts. The skin adds extra flavor—just remove it before breading.
What if I don't have crushed cornflakes for the breading?
Panko breadcrumbs are the best substitute—they create a similar crispy texture. For extra crunch, mix ½ cup panko with ½ cup regular breadcrumbs. Avoid fine breadcrumbs, as they won't provide the same satisfying crunch.
How do I prevent the cheese sauce from becoming too thick?
Always reserve ½ cup pasta water when draining the penne. Add it to the sauce 1 tablespoon at a time until it reaches a smooth, creamy consistency. If it still thickens too much, stir in 1 tablespoon heavy cream or milk.
Can I bake the chicken instead of frying?
While possible, baking won't give the same crispy texture. If you must bake, use 425°F for 12-15 minutes on a wire rack over a baking sheet. For best results, broil for 2-3 minutes at the end to crisp the coating. The sauce and pasta can still be prepared as directed.
What's the best way to reheat leftovers?
Reheat only the sauce and pasta together in the microwave for 1-2 minutes, stirring halfway. Add a splash of milk or water if needed. Keep the chicken separate until serving—reheat it in a 350°F oven for 5-7 minutes to restore crispiness. Never microwave fried chicken.