Applebee's Three Cheese Chicken Penne Copycat Recipe: Melty Cheese and Buttery Pasta in One Pot

This Applebee's Three Cheese Chicken Penne copycat recipe delivers the same creamy, melty cheese sauce and buttery pasta you love from the restaurant—right in your own kitchen. The secret lies in a rich, velvety sauce that coats every strand of penne and tender chicken, creating that signature comfort-food experience.

I've perfected this version after testing countless adjustments to match the restaurant's signature balance of tangy creaminess and savory depth.

What makes this recipe truly special is the one-pot method, which simplifies cleanup while ensuring the sauce absorbs perfectly into the pasta. The combination of three cheeses—sharp cheddar, mozzarella, and parmesan—creates that signature gooey texture that makes this dish irresistible.

The chicken stays tender and juicy, absorbing just enough sauce to become flavorful without falling apart.

By the time you're done, you'll have a restaurant-quality dish with perfectly cooked penne, tender chicken pieces, and a sauce so creamy it clings to every bite.

The aroma alone will have everyone gathering around the table, and the first forkful will remind you why this is such a beloved menu item. This copycat version delivers all the comfort and indulgence of the original.

The best part? You can customize it with your favorite herbs or a sprinkle of red pepper flakes for a little kick. Whether you're feeding a crowd or treating yourself to a weeknight dinner, this recipe promises to satisfy cravings while saving you a trip to the restaurant.

Let's get cooking!

Ingredients for applebee's three cheese chicken penne copycat

Pantry staples plus three essential cheeses—this one-pot wonder delivers restaurant-style comfort at home.

The cheeses are non-negotiable for that signature gooey texture. Sharp white cheddar brings the tang, low-moisture mozzarella delivers meltiness, and freshly grated Parmesan adds depth. Grab a block of each—pre-shredded gets clumpy. For the chicken, bone-in, skin-on pieces from Whole Foods or your butcher stay juicier, but boneless works too. The onion and garlic? Fresh is best—no powdered shortcuts here. Pro tip: Toast the diced onion in butter until caramelized for extra flavor.

No heavy cream? Full-fat coconut milk works in a pinch, though the texture won't be identical. Short on cheddar? Substitute Monterey Jack at half the amount—it's milder but still melty. The flour is just for thickening, so don't skimp. Bob's Red Mill all-purpose is my go-to, but any quality brand works. For the chicken broth, low-sodium is key—you'll be adding salt later. The parsley is optional but adds freshness; dried works at one-third the amount if you're in a hurry. Need more heat? Add a pinch of red pepper flakes to the sauce.

This dish reheats beautifully—just add a splash of broth or milk to loosen the sauce. Keeps for 4 days in the fridge, though it's best within 2 days for peak creaminess. For leftovers, store in an airtight container with a layer of plastic wrap pressed directly on the sauce to prevent a skin from forming. Freezes for 3 months if you're planning ahead. Double the batch—it disappears fast, and the extra makes perfect lunches.

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

Here's how to recreate that iconic restaurant dish with rich, melty cheese and perfectly tender chicken.

Heat a large Dutch oven over medium-high heat. Add the 1.5 lb boneless chicken breast cut into 1-inch pieces and cook for 5-6 minutes, stirring occasionally, until golden brown on all sides. Remove the chicken and set aside on a plate.

In the same pot, reduce heat to medium and add the 0.5 cup unsalted butter. Once melted, add the 1 whole yellow onion and cook for 3-4 minutes until softened. Add the 4 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.

Sprinkle the 2 tbsp all-purpose flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste. Slowly pour in the 1.5 cups chicken broth while stirring vigorously to prevent lumps from forming. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.

Reduce heat to low and stir in the 1 cup heavy cream, 1 cup sharp white cheddar cheese, and 1 cup mozzarella cheese until completely melted and smooth. The sauce should be velvety with no visible cheese chunks. If it's too thick, add 1-2 tablespoons hot water to reach your desired consistency.

Add the 12 oz penne pasta to the Dutch oven along with 1 tsp salt. Stir to coat the pasta with the cheese sauce, then add 1 cup water to create enough liquid for the pasta to cook properly. Bring to a boil, then reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente.

Return the cooked chicken to the pot and stir gently to combine. The residual heat will finish cooking the chicken while absorbing the rich cheese sauce. Taste and adjust seasoning with 0.5 tsp ground black pepper and additional salt if needed. The sauce should be perfectly balanced—creamy but not overly rich, with just enough peppery kick.

Remove from heat and stir in the 0.5 cup freshly grated parmesan cheese until fully melted and incorporated. The cheese should create a luxurious, stringy texture that coats every strand of pasta. Let the dish sit off heat for 2-3 minutes to allow the flavors to meld together.

Before serving, garnish each portion with 1 tablespoon chopped fresh parsley. The bright green parsley provides a beautiful contrast to the creamy cheese sauce and adds a fresh finish. Serve immediately while the cheese is still melty and the pasta is hot—this dish tastes best straight from the pot!

Troubleshooting this dish

Sauce Too Thin?

If your cheese sauce separates or feels too watery, don't panic! The fix is simple: simmer the sauce uncovered for 3-5 extra minutes to evaporate excess liquid. For an instant boost, mix 1 tbsp cornstarch with 1 tbsp cold water, then whisk into the sauce until thickened.

I've found that low-moisture mozzarella helps stabilize the sauce better than pre-shredded varieties. 🔥

Chicken Overcooked?

Boneless chicken breast can dry out quickly when overcooked. To prevent this, cut pieces 1-inch thick and cook them just until they reach 165°F internal temperature—about 5-6 minutes total.

If your chicken turns out tough, try brining it for 30 minutes in ¼ cup salt dissolved in 4 cups water before cooking. This keeps it juicy even after reheating.

Cheese Clumps?

Pre-shredded cheese often contains anti-caking agents that prevent proper melting. For a silky-smooth sauce, use block cheddar and mozzarella that you shred yourself with a box grater. If clumps still form, whisk the sauce vigorously over low heat for 1-2 minutes—the friction helps break them up.

I also recommend adding 1 tsp lemon juice to the sauce to enhance the cheese's ability to melt smoothly.

Pasta Mushy?

The one-pot method can sometimes lead to overcooked pasta. To avoid this, stir the pasta frequently during the last 5 minutes of cooking and taste it at 12 minutes—if it's already al dente, remove it from the pot immediately.

For extra insurance, cook the pasta 1 minute less than package instructions suggest, then finish cooking it in the sauce. A wooden spoon helps prevent breaking the strands while stirring.

Sauce Too Thick?

If your sauce becomes too thick and glue-like, thin it gradually with 1-2 tbsp hot water or chicken broth, stirring constantly. Avoid adding cold liquids, which can cause the sauce to separate.

For future attempts, reduce the flour to 1.5 tbsp or use ½ tsp cornstarch instead—it thickens more efficiently. I've also found that simmering the sauce uncovered for 1 extra minute helps achieve the perfect consistency without overthickening.

Dish Too Salty?

Over-salting is a common mistake when using pre-seasoned ingredients. Taste your sauce before adding the pasta, and adjust with ¼ cup milk or heavy cream to dilute the saltiness if needed. For a more controlled approach, use low-sodium chicken broth and add salt gradually.

If the dish is already too salty, try balancing the flavor by adding 1 tbsp Dijon mustard or a splash of lemon juice—both add brightness without altering the salt content. 💡

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