Applebee's Three Cheese Chicken Penne Copycat Recipe: Al Dente Pasta Hugs Juicy Chicken in Creamy Tomato

This Applebee's three cheese chicken penne copycat recipe delivers the restaurant's signature creamy tomato sauce, tender chicken, and perfectly al dente pasta right in your home kitchen.

The secret lies in a slow-cooked chicken breast that stays juicy while absorbing rich, herbed tomato sauce, then gets tossed with three cheeses that melt into a velvety blanket around every forkful of penne. After perfecting this for years, I've streamlined the process without sacrificing that signature restaurant flavor.

The foundation starts with chicken breasts seared just until golden, then simmered in a blend of garlic, onion, and Italian seasoning until fork-tender. Meanwhile, penne pasta cooks to that perfect al dente texture—firm to the bite but still tender.

What sets this apart is the three-cheese sauce: a perfect balance of sharp cheddar, creamy mozzarella, and rich parmesan that creates that signature creamy texture without being overly heavy.

By the time you plate this dish, you'll have juicy chicken pieces nestled among al dente penne, all coated in that luscious three-cheese tomato sauce. The sauce clings perfectly to every strand of pasta while maintaining its creamy consistency.

This is comfort food at its finest—rich, satisfying, and packed with restaurant-quality flavor that your family will beg you to make again and again.

The best part? This recipe comes together in about 45 minutes with minimal prep work. You'll start with simple pantry staples and end with a dish that looks and tastes like it came straight from Applebee's. Let's get cooking—your taste buds will thank you.

Ingredients for applebee's three cheese chicken penne copycat

Pantry staples and three cheeses create that signature restaurant creamy tomato hug.

The chicken is the star—boneless, skinless breasts work best, but pound them to even thickness so they cook perfectly. Costco or butcher counters usually have the best quality. I grab mine pre-cut for convenience, but if you're feeling fancy, trim any fat—it can make the sauce greasy. The penne? Barilla or De Cecco are my go-tos—they hold up better to the sauce. Fresh mozzarella makes all the difference here, but pre-shredded from a block works in a pinch if you're in a hurry.

No sharp chedddar? Pepper jack gives a similar kick. Fresh mozzarella too pricey? Low-moisture shredded (like Kraft) melts better than the pre-shredded kind. Italian seasoning weak? Mix 1 tsp dried oregano, ½ tsp dried basil, and ¼ tsp dried thyme—that's what I do when I'm out. The crushed tomatoes? San Marzano cans are worth the splurge—they're sweeter and smoother. No Italian seasoning? 1 tsp dried basil plus ½ tsp dried oregano gets you close.

This sauce gets better the next day—double the batch if you're feeding a crowd. Store leftovers in the fridge for up to 4 days or freeze for 3 months. The pasta reheats beautifully—just add a splash of water to loosen it up. For extra restaurant flair, garnish with fresh parsley right before serving. Trust me, that little touch makes it feel like Applebee's brought dinner to your table.

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

Here's how to nail that signature creamy tomato sauce hugging tender chicken over al dente penne.

Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, pound it to an even ½-inch thickness throughout. This ensures the chicken cooks evenly and stays juicy in the creamy sauce. Season both sides generously with 1 tsp of the 1.5 tsp salt and ¼ tsp of the 0.5 tsp black pepper. I like to add ½ tsp of the Italian seasoning here too—it builds flavor from the start.

Let the seasoned chicken sit at room temperature for 15 minutes while you prep the rest. This small step makes a big difference in even cooking. If you skip it, you risk ending up with a dry center that won't soak up all that delicious sauce.

Heat 1 tbsp of the olive oil and 1 tbsp of the butter in a large skillet over medium-high heat until the butter foams. Add the pounded chicken breast and cook for 4-5 minutes per side until golden brown and cooked through to 165°F. You'll know it's ready when the chicken releases easily from the pan and the edges are nicely seared.

Remove the chicken from the skillet and set it aside on a plate. Keep it warm while you build the sauce—don't let it sit too long or it'll dry out. I like to tent it loosely with foil to retain heat without steaming.

In the same skillet (no need to clean it—the browned bits add flavor), add the remaining 1 tbsp olive oil and 1 tbsp butter. Toss in the diced yellow onion and cook for 3-4 minutes until softened. Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant.

Pour in the 15 oz canned crushed tomatoes and bring to a gentle simmer. Stir in the remaining ½ tsp salt and ¼ tsp black pepper, plus the remaining ½ tsp Italian seasoning. Let this simmer uncovered for 5 minutes to develop the flavors—you'll smell that rich tomato aroma building.

Reduce heat to medium-low and stir in the 0.5 cup heavy cream. Let it warm through for 1-2 minutes, then sprinkle in the 0.5 cup shredded sharp white cheddar cheese and 0.5 cup shredded mozzarella cheese. Stir constantly until the cheeses melt completely into the sauce—it should be thick and glossy, coating the back of a spoon.

Here's the pro move: sprinkle in the 0.5 cup freshly grated parmesan cheese and stir until fully incorporated. The sauce should be velvety smooth with a perfect balance of tangy tomato, rich cream, and cheesy goodness. If it's too thick, add 2-3 tablespoons of pasta water later to loosen it.

While the sauce simmers, cook the 12 oz penne pasta in salted boiling water according to package directions until al dente (usually 10-11 minutes). Reserve ½ cup of pasta water before draining. Add the drained pasta to the skillet with the sauce and toss to coat evenly.

Return the sliced chicken breast to the skillet and spoon the creamy sauce over it. Let everything heat through together for 2-3 minutes. The chicken should be fully coated in that luscious sauce, with each strand of penne perfectly hugged by the creamy tomato mixture. Taste and adjust seasoning if needed—this is your chance to perfect it.

Common mistakes when making this dish

Overcooking Chicken

The biggest mistake is letting chicken dry out in that rich sauce. Since we're searing first, the chicken needs to rest for 5-10 minutes after cooking before slicing—this keeps it juicy.

I've seen people slice it immediately after searing, which leads to dry, stringy meat. Also, never cook chicken breast past 165°F internal temperature—use a meat thermometer for accuracy. 🌡️

Skipping Pasta Water

Many home cooks forget to reserve ½ cup pasta water before draining. This golden liquid is your secret weapon for adjusting sauce consistency. If your sauce gets too thick after combining, add 1-2 tablespoons of that starchy water to loosen it.

I've had to scrape sauce off plates because it was too stiff—don't let that happen to you!

Cheese Melting Issues

Using pre-shredded cheese is a common shortcut that backfires. The anti-caking agents prevent proper melting, leaving you with grainy texture. Always use block cheddar and fresh mozzarella (or low-moisture shredded) and grate them yourself.

For extra insurance, melt cheeses over low heat while stirring constantly—this prevents clumping and creates that signature creamy texture.

Sauce Separation

Adding cold heavy cream to hot sauce can cause separation. Always warm the cream to room temperature first, then gradually whisk it into the simmering tomato base. I've seen sauces split into oily layers when people pour cold cream directly into hot sauce—this is why patience matters.

If separation happens, whisk vigorously and add 1 tsp cornstarch mixed with 1 tbsp water to stabilize it.

Underseasoning

Tasting as you go is crucial—don't assume the Italian seasoning and salt in the sauce will be enough. The chicken and pasta absorb flavors differently. After combining everything, take a bite and adjust with extra salt, black pepper, or even a pinch of red pepper flakes if needed.

I've had people serve this with bland flavor because they skipped this final taste check. Trust your palate!

Pasta Overcooking

Al dente pasta is non-negotiable here. Overcooked penne becomes mushy and absorbs too much sauce, making the dish gloppy. Cook pasta 1 minute less than package instructions and test by biting it—it should have a slight bite.

If you're unsure, cook it for 10 minutes (standard for penne) and check. The sauce will finish cooking during the final toss, so don't rush the pasta.

Frequently asked questions