Applebee's 3 Cheese Chicken Penne Copycat Recipe: Triple-Melted Cheese Crust With Al Dente Pasta

Applebee's 3 Cheese Chicken Penne copycat recipe delivers that signature triple-melted cheese crust and al dente pasta at home. 💛 The secret lies in a precise blend of cheeses—mozzarella for stretch, cheddar for sharpness, and parmesan for depth—melted together until bubbly and golden.

I've recreated this restaurant favorite after years of testing, ensuring every bite delivers that creamy, cheesy perfection you crave.

The recipe begins with perfectly seasoned chicken breast, cooked to tender juiciness, then tossed in a rich marinara sauce that mirrors Applebee's signature blend. While the chicken simmers, penne pasta cooks to that ideal al dente texture—firm enough to hold its shape but tender enough to melt in your mouth.

The cheese sauce is where the magic happens, requiring careful melting and stirring to achieve that signature glossy, stretchy consistency.

What sets this copycat apart is the final assembly: tossing the pasta in the cheese sauce until every strand is coated, then adding the chicken and baking until a golden, bubbly cheese crust forms on top.

The result is a dish that looks and tastes just like the restaurant version—creamy, cheesy, and impossible to resist. This recipe serves four and comes together in under an hour, making it perfect for a weeknight dinner that feels like a special occasion.

For an even more authentic experience, serve with garlic bread or a simple side salad. The cheese sauce can be made ahead and reheated gently, while the chicken and pasta can be prepped separately and combined just before baking.

This copycat recipe is designed to deliver restaurant-quality results in your own kitchen, every time.

Ingredients for applebee's 3 cheese chicken penne copycat

Penne pasta, juicy chicken, and that perfect triple-cheese blend—here's how to nail Applebee's copycat in your kitchen.

The cheeses are non-negotiable for that signature crust. Low-moisture mozzarella gives the stretch, sharp cheddar adds bite, and freshly grated Parmesan brings depth. I grab the Kraft 2-year aged cheddar from the store—it's consistent and melts perfectly. For the Parmesan, Boar's Head or any block you can grate yourself is key—pre-shredded has anti-caking agents that ruin the texture. The chicken? Boneless, skinless breasts work best—pound them to even thickness so they cook uniformly. I always buy mine in bulk from Costco to save money, but any grocery store carries them.

No sharp cheddar? Monterey Jack at half the amount works in a pinch, though it won't be as bold. Pre-shredded cheese is tempting, but trust me on the block version—it melts like a dream. The marinara can be store-bought (I like Rao's or Barilla for consistency), but if you're making it fresh, San Marzano tomatoes and a splash of red wine make all the difference. Want extra richness? Add a dash of cream cheese to the sauce—it blends right in and gives that restaurant-style creaminess. The pasta? De Cecco penne if you want to splurge, but any good-quality dry pasta works.

This dish reheats beautifully—just cover with foil and warm in the oven for 10-15 minutes. The cheese sauce can be made ahead and stored in the fridge for 3 days, though it's best fresh. For leftovers, I portion into glass containers with a sprinkle of extra Parmesan on top—it keeps everything fresh and adds that restaurant touch. The chicken stays juicy for 3 days in the fridge, so prep it separately if you're making this ahead. Freeze the sauce for up to 3 months if you want to stock up.

Step-by-step instructions for Applebee's 3 cheese chicken penne copycat

Here's how to nail that iconic triple-cheese crust and tender chicken every time.

Bring a large pot of water to a rolling boil and add 12 oz penne pasta. Season generously with 1 tsp salt—it should taste like the ocean. Cook until 1 minute before the package instructions for al dente (you'll finish cooking in the oven). Reserve 1 cup pasta water before draining, then toss the pasta with 1 tbsp olive oil to prevent sticking.

Here's the thing—al dente pasta is crucial. You want it firm enough to hold its shape but tender enough to finish cooking in the oven. If you overcook it now, you'll end up with mushy pasta later. Drain completely and set aside on a warm plate.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the 1.5 lb boneless, skinless chicken breast with 1 tsp salt and 0.5 tsp black pepper on both sides. Add the chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 160°F.

Don't skip the sear—this builds flavor and ensures the chicken stays juicy. I press down gently on the fillet during the first minute to prevent curling. Once golden and cooked through, remove the chicken and let it rest on a cutting board for 5 minutes before slicing into strips.

In the same skillet, melt 2 tbsp butter over medium heat. Add 2 tbsp all-purpose flour and whisk for 1 minute until smooth. Slowly pour in 2.5 cups marinara sauce while whisking constantly. Add 1 tsp dried basil and 0.5 tsp dried oregano, then simmer for 5 minutes until thickened.

Here's where the magic happens: stir in 8 oz mozzarella cheese, 4 oz sharp cheddar cheese, and 0.5 cup parmesan cheese until fully melted and smooth. If the sauce gets too thick, add 2-3 tablespoons of reserved pasta water to reach your desired consistency.

Preheat your oven to 375°F. In a large bowl, combine the cooked penne, sliced chicken, and cheese sauce. Transfer everything to a greased 9x13-inch baking dish and spread evenly. Sprinkle the remaining 0.5 cup parmesan cheese on top for that signature crust.

Bake uncovered for 15-20 minutes until bubbly and the top is golden brown with a crispy cheese crust. Watch closely toward the end—you want it golden, not burnt. Remove from oven and let it rest for 5 minutes before serving.

Serving suggestions for this applebee's 3 cheese chicken penne copycat

Garlic Bread Pairing

No Applebee's 3 Cheese Chicken Penne is complete without warm, buttery garlic bread on the side. I make mine with a French baguette split lengthwise, brushed with 3 tbsp melted butter mixed with 2 minced garlic cloves, 1 tsp dried parsley, and a pinch of salt.

Toast under the broiler for 3-5 minutes until golden and crisp. The garlic flavor complements the cheesy pasta beautifully, and it's perfect for soaking up any extra sauce. 🥖

Classic Side Salad

A simple romaine lettuce salad with a light vinaigrette cuts through the richness of the dish. Toss 4 cups chopped romaine with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, and a pinch of salt and pepper.

Add ¼ cup cherry tomatoes and ¼ cup crumbled feta cheese for extra texture. The acidity balances the creamy pasta perfectly.

Breadsticks for Sharing

For a fun, interactive side, serve warm homemade breadsticks with marinara for dipping. Mix 2 cups all-purpose flour, 1 tsp salt, 1 packet active dry yeast, and 1 tbsp sugar. Knead with ¾ cup warm water and 2 tbsp olive oil, then roll into ropes.

Bake at 375°F for 12-15 minutes until golden. The crispy texture and buttery flavor make them a crowd-pleaser. 🍞

Roasted Vegetables

Add a healthier touch with roasted vegetables like broccoli or zucchini. Toss 2 cups chopped broccoli florets with 1 tbsp olive oil, ½ tsp garlic powder, and salt and pepper.

Roast at 400°F for 15-20 minutes until tender and slightly caramelized. The roasted flavor contrasts nicely with the creamy pasta and adds a fresh element to the plate.

Dessert Pairing

End the meal on a sweet note with a classic chocolate chip cookie or a scoop of vanilla ice cream. The richness of the cheese pasta pairs perfectly with something sweet and simple.

For a more indulgent option, try a slice of New York-style cheesecake—the tangy cream cheese complements the savory flavors beautifully. 🍰

Drink Recommendations

A crisp Italian white wine like Pinot Grigio or Sauvignon Blanc cleanses the palate between bites. For beer lovers, a light lager or wheat beer works well. If you prefer non-alcoholic options, try sparkling water with a splash of lemon juice or a mango lassi**> for a refreshing finish. 🍷