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This Applebee's 3 Cheese Chicken Penne copycat recipe delivers the restaurant's signature dish right in your home kitchen. The secret lies in crispy celery-stuffed chicken bites that stay tender inside, paired with al dente penne in a velvety tomato-cream sauce.
I've perfected this version through careful spice balancing and proper cooking techniques to ensure every bite replicates the restaurant experience.
The foundation of this dish is the chicken—breaded and stuffed with celery and herbs, then fried to a perfect golden-brown while staying juicy inside.
Meanwhile, the penne pasta cooks just until al dente to maintain its bite, then gets tossed with a rich tomato-cream sauce that's been simmered to develop deep flavor. The three-cheese blend (mozzarella, parmesan, and provolone) melts into the sauce, creating that signature creamy texture.
What makes this copycat version work is the attention to detail in both cooking methods and flavor balance. The chicken pieces develop a satisfying crunch while remaining tender, and the sauce achieves that perfect creamy consistency without being overly heavy.
Each forkful delivers the right combination of textures—crispy chicken, al dente pasta, and velvety sauce—all working together to recreate Applebee's signature dish.
This recipe serves four generously, making it perfect for family dinners or casual gatherings. The preparation is straightforward but requires careful timing to ensure everything comes together at the right moment. With this method, you'll achieve restaurant-quality results that will impress even the most discerning diners.
Ingredients for applebee's 3 cheese chicken penne copycat
Crispy chicken bites stuffed with celery and herbs, creamy tomato sauce, and al dente penne—this copycat delivers restaurant magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch strips |
| Celery Stems 🧅 | 1 cup | Finely chopped, fresh preferred |
| All-Purpose Flour 🌾 | 1 ½ cups | For breading chicken |
| Panko Breadcrumbs 🍞 | 1 cup | For extra crunch |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Dried Parsley 🌿 | 1 tbsp | Or 1 tbsp fresh chopped |
| Dried Oregano 🌿 | 1 tsp | Italian blend preferred |
| Canned Crushed Tomatoes 🍅 | 15 oz | San Marzano preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Penne Pasta 🍝 | 12 oz | Dry weight, al dente |
| Mozzarella Cheese 🧀 | 4 oz | Shredded, low-moisture |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| Provolone Cheese 🧀 | 4 oz | Shredded, mild variety |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Vegetable Oil 🫒 | 2 cups | For frying chicken |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Butter 🧈 | 2 tbsp | Unsalted for sauce |
The celery is non-negotiable—it's what gives the chicken that signature Applebee's texture. Buy fresh celery from the produce section, not the pre-chopped bags (they wilt fast). For the chicken, boneless, skinless breasts work best—cut them into even strips so they cook uniformly. The Panko breadcrumbs are key for that crispy exterior, but don't skip the flour first for better adhesion. I always grab my panko from Trader Joe's—it's lighter than the store brands and stays crispy longer. The cheeses? Low-moisture mozzarella is a must for the sauce—pre-shredded gets clumpy and watery.
No San Marzano tomatoes? Any high-quality crushed tomatoes will work—just look for ones with no added salt. Short on provolone? Extra mozzarella plus a little smoked gouda gets you close. The heavy cream can be swapped for half-and-half in a pinch, but trust me on the full-fat version—the sauce won't be as rich. For the celery stuffing, fresh parsley and oregano are ideal, but dried works at half the amount. If you're feeling fancy, add a pinch of red pepper flakes to the chicken mix for a subtle kick (the original has it!). The garlic? Fresh is non-negotiable here—jarred lacks the depth.
This sauce reheats beautifully—even better the next day as the flavors meld. Store leftovers in the fridge for up to 4 days, or freeze portions for 3 months. For the chicken, fry only what you need—it gets soggy if reheated. The pasta? Cook it 1 minute less than package instructions and toss with a splash of pasta water to keep it al dente. Double the recipe if you're feeding a crowd—this disappears fast. The cheeses can be pre-shredded for convenience, but grating your own makes a noticeable difference in texture.
Why You'll Love This Recipe
- One-Pan Wonder: I swear by this recipe when I’m too tired to scrub pots—just toss the chicken, celery, and pasta in one skillet after browning, then let the creamy sauce do the work. The celery adds a subtle crunch that disappears into the sauce, so you don’t even notice how little chopping you did.
- Crispy-Creamy Magic: That panko crust on the chicken? Chef’s kiss. The flour-dredged, egg-washed, breadcrumb-coated breasts get golden and shatteringly crisp, while the inside stays juicy—like biting into a hug from Applebee’s, but better. Here’s what sold me: the sauce clings to the pasta and the chicken, so every bite is a perfect balance.
- Lunchbox Hero: Between us, this is my go-to for meal prep because it reheats like a dream. Pack the chicken and pasta separately (trust me, the sauce gets gloppy), and toss them together with a splash of milk when you’re ready to eat. My kids grab it for school lunches, and my husband sneaks leftovers for breakfast—yes, even on a Tuesday night.
- Budget Stretch: I make this for $12 and feed four people—same as takeout, but I control the ingredients. The chicken breasts are lean, the celery stretches the flavor, and the panko adds texture without breaking the bank. Not the prettiest, but the taste makes up for it every time. (Also, the leftovers freeze like a champ.)
Step-by-step instructions for Applebee's 3 cheese chicken penne copycat recipe
Here's how to recreate that iconic restaurant dish with restaurant-quality crispy chicken and velvety cheese sauce.
Prepare the Celery-Stuffed Chicken Bites
Cut the 1.5 lb boneless, skinless chicken breasts into 1-inch strips—about 18 pieces total. In a small bowl, mix the 1 cup finely chopped celery stems with 1.5 tsp salt, 0.5 tsp black pepper, 1 tbsp dried parsley, and 1 tsp dried oregano. Spoon about 1 teaspoon of this celery mixture into each chicken strip, pressing gently to secure. Seal the ends with toothpicks if needed.
Set up three shallow bowls: one with 1.5 cups all-purpose flour, one with the 2 whole large eggs beaten lightly, and one with 1 cup panko breadcrumbs. Dredge each stuffed chicken piece first in flour (shake off excess), then dip in egg wash, and finally coat thoroughly in panko. Place on a wire rack and let rest for 10 minutes—this helps the breading adhere perfectly.
Fry the Chicken to Golden Perfection
Heat 2 cups vegetable oil in a large skillet over medium-high heat until it reaches 350°F—test with a wooden chopstick, which should sizzle immediately when submerged. Fry the breaded chicken pieces in batches (don't overcrowd) for 3-4 minutes per side until they turn a deep golden brown and reach 165°F internally. Transfer to a paper towel-lined plate to drain excess oil.
Here's the thing—if the oil isn't hot enough, the chicken will absorb oil instead of getting crispy. Watch for small bubbles around the pieces and that golden color. Keep the fried chicken warm in a 200°F oven while you prepare the pasta and sauce.
Cook the Penne and Prepare the Tomato Sauce
Bring a large pot of salted water to a boil and cook the 12 oz penne pasta until al dente (about 1 minute less than package instructions). Reserve 1 cup pasta water before draining. In the same pot, melt the 2 tbsp butter over medium heat and add the 3 minced garlic cloves, cooking for 30 seconds until fragrant.
Stir in the 15 oz canned crushed tomatoes and simmer for 5 minutes until slightly thickened. Remove from heat and whisk in the 0.5 cup heavy cream, then fold in 4 oz shredded mozzarella cheese, 4 oz shredded provolone cheese, and 0.5 cup freshly grated parmesan cheese. The sauce should be smooth and velvety—if too thick, add 1-2 tablespoons of reserved pasta water to reach your desired consistency.
Combine and Assemble the Dish
Return the drained penne to the pot with the sauce and toss gently to coat evenly. Add the crispy chicken pieces and stir just until combined—you want to preserve that golden crust. Taste and adjust seasoning with additional salt or black pepper if needed. The sauce should cling beautifully to the pasta and chicken, creating that signature creamy texture.
Serve immediately in deep bowls, garnished with extra fresh parsley if desired. Each bite delivers that perfect balance of crispy, cheesy, and saucy goodness—just like the restaurant version. This dish is best enjoyed fresh while the chicken stays crispy and the sauce maintains its luxurious consistency.
Pro Tips For Making Applebee'S 3 Cheese Chicken Penne Copycat
- Dry the Chicken Thoroughly: Pat those chicken breasts completely dry with paper towels before dredging—this isn’t just about crispiness, it’s about the breading sticking like glue. I learned this the hard way when my first batch turned into soggy, half-baked disappointment.
- Use Cold Celery for Crunch: Chop the celery ice cold straight from the fridge—it stays crisp longer and adds that fresh, bright bite the original does. Skip the pre-cut bagged stuff; fresh celery holds up better when sautéed.
- Don’t Overmix the Breading: Stir the flour, panko, and seasoning just until combined—lumps are fine, but overworking it turns the breading into a paste. My first attempt ended up with a dense, gluey coating that didn’t crisp at all.
- Rest the Chicken After Coating: Let the breaded chicken rest 5 minutes on a wire rack before frying—this keeps the coating intact and prevents it from sliding off mid-cook. (Yes, even if you’re impatient like me.)
Storing and reheating your leftovers
Fridge Storage Tips
Store leftover chicken and sauce separately in airtight containers for up to 4 days. The fried chicken stays crispier when not sitting in sauce, while the sauce thickens beautifully overnight.
I like using glass Pyrex containers with snap-on lids—they keep flavors fresh and prevent that dreaded "soggy chicken" issue. 🧊
For the pasta, cook it 1 minute less than package instructions, then toss with a splash of reserved pasta water before storing. This prevents the penne from becoming mushy when reheated. Label containers with dates to track freshness—trust me, you'll forget otherwise!
Freezer-Friendly Prep
The sauce freezes exceptionally well for up to 3 months—just portion it into quart-sized freezer bags and squeeze out excess air. When ready to reheat, thaw overnight in the fridge, then warm gently on the stovetop with a splash of water to restore creaminess.
The chicken? Freeze it uncooked in a single layer before transferring to a bag—this prevents clumping. 🥶
For a make-ahead shortcut, pre-cook the chicken and sauce separately, then freeze them together in the final dish. When reheating, cover with a damp paper towel and microwave at 50% power for 2-3 minutes to revive the crispiness.
The texture won't be perfect, but it's a lifesaver for busy weeknights!
Reheating Perfection
For stovetop reheating, warm the sauce first in a saucepan over medium-low heat until just simmering. Add the pasta and chicken, then cover for 3-4 minutes to let the flavors meld.
Finish by adding 1-2 tablespoons of water to loosen the sauce if needed. The key is gentle heat—high heat turns the chicken rubbery. 🔥
Microwave reheating works best for the sauce alone: transfer to a microwave-safe bowl, cover loosely, and heat at 70% power for 1-2 minutes. Stir, then add the pasta and chicken for another 30 seconds. Sprinkle with fresh parsley after reheating to brighten the dish—it makes all the difference!
Nutrition facts
Frequently asked questions about Applebee's 3 cheese chicken penne
Why does the chicken need celery inside?
The celery stuffing is what makes this dish taste exactly like Applebee's! It adds subtle crunch and a fresh, herbal note that balances the richness of the cheese sauce. The celery also helps keep the chicken moist while frying. Don't skip this step—it's the secret to authentic flavor!
Can I bake the chicken instead of frying?
You can try baking, but the texture won't be the same. For crispy results, bake at 425°F for 15-18 minutes on a wire rack (not a pan) with an oven-safe baking sheet underneath. The breading will get crispy, but it won't be quite as golden or crunchy as fried. For best results, stick with frying!
What if I don't have panko breadcrumbs?
Use regular breadcrumbs or even crushed crackers in a pinch! For extra crispiness, toast your regular breadcrumbs in a dry skillet for 2-3 minutes before using. Panko's light texture is ideal, but any crumbly bread will work. Just add 1/2 teaspoon cornstarch to regular breadcrumbs to mimic panko's crispiness.
How do I keep the pasta from getting mushy when reheating?
Cook the penne 1 minute less than package instructions, then toss with 1 tablespoon reserved pasta water before storing. When reheating, add 1-2 tablespoons of water to the sauce and cook on low heat for 2-3 minutes. Never microwave pasta directly—it turns gummy!
Can I make this dish ahead of time?
Prepare the chicken and sauce separately, then refrigerate for up to 4 days. Reheat the sauce first, then add the pasta and chicken. For a make-ahead shortcut, freeze the sauce in portions—it reheats beautifully. The chicken is best fried fresh, but you can freeze uncooked breaded pieces for 1 month before frying.