Applebee's 3 Cheese Chicken Penne Copycat Recipe: Crispy Breaded Chicken Over Al Dente Pasta

Applebee's 3 Cheese Chicken Penne copycat recipe delivers that signature restaurant flavor at home—crispy breaded chicken, al dente pasta, and a rich three-cheese sauce that clings perfectly to every bite.

I've spent years perfecting this dish, and the secret lies in the chicken's double-frying technique that creates that satisfying crunch while keeping the inside juicy.

The cheese sauce, made with a perfect blend of cheddar, parmesan, and cream cheese, is the heart of this dish, and I'll show you exactly how to achieve that velvety consistency without lumps.

The key to nailing this copycat recipe is patience—especially when it comes to the chicken. You'll bread it twice for maximum crispiness, then bake it until golden brown. Meanwhile, the penne cooks al dente, ready to soak up that creamy cheese sauce.

I've tested this recipe countless times, and I promise you'll get that same restaurant-quality result that has everyone asking for seconds. The sauce is what truly sets this dish apart, and I'll walk you through the exact technique to get it perfectly smooth and rich.

What makes this recipe special is how it comes together—crispy chicken, perfectly cooked pasta, and that irresistible cheese sauce all working in harmony. The breading stays crispy even after being tossed with the sauce, and the pasta maintains its bite while absorbing just enough flavor.

This is comfort food at its finest, the kind of dish that feels like a hug on a plate. Once you try this version, you'll never order out again—it's that good.

Serve this dish with garlic bread and a simple side salad to complete the meal, just like at Applebee's. The leftovers reheat beautifully too, making this a perfect recipe for busy weeknights or when you're feeding a crowd.

Let's get started on recreating this restaurant favorite in your own kitchen—it's easier than you think, and the results are absolutely worth it.

Ingredients for applebee's 3 cheese chicken penne copycat

Crispy chicken, al dente pasta, and a velvety three-cheese sauce—here's how to recreate Applebee's signature dish at home.

The chicken makes or breaks this dish. Look for plump, evenly sized breasts—they cook more consistently. Pounding them to ¼-inch thickness ensures even cooking. I grab mine from Costco when I'm doing a big batch, but the regular supermarket stuff works fine for a weeknight. For the breading, Panko gives that perfect crunch—don't substitute regular breadcrumbs. The secret to crispiness? Double-frying—first in oil, then in the oven. Trust me on this one.

No sharp cheddar? Monterey Jack works in a pinch, but the sharpness is key. Freshly grated Parmesan makes all the difference—pre-grated gets clumpy. The sauce is where the magic happens: cream cheese for creaminess, cheddar for sharpness, and Parmesan for depth. Full-fat cream is non-negotiable here—it's what gives that restaurant-quality richness. Short on time? Use powdered garlic and onion instead of fresh, but fresh is always better if you've got it. The pasta? Penne is perfect, but any short pasta will work.

This dish reheats beautifully—just toss with a splash of milk to keep it creamy. Keeps for 3-4 days in the fridge, 3 months frozen. I always make extra because it's that good. For serving, garlic bread is a must—just like at Applebee's. The leftovers? Even better the next day as the flavors meld. Portion into containers for easy lunches—this stuff disappears fast.

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

Here's how to nail that iconic crispy breaded chicken and creamy cheese sauce at home.

Start by pounding the 1.5 lb boneless, skinless chicken breasts to an even ½-inch thickness between two sheets of plastic wrap. Season both sides generously with ½ tsp salt and ¼ tsp black pepper. Dip each piece into the 1.5 cups all-purpose flour, shaking off any excess, then dip into the 2 beaten whole large eggs, and finally coat thoroughly in the 2 cups panko breadcrumbs. Press the breadcrumbs firmly to help them adhere.

Heat 2 cups vegetable oil in a large skillet to 350°F (use a thermometer—this is critical). Fry the breaded chicken for 3-4 minutes per side until it reaches 165°F internally and turns a deep golden brown. Transfer to a paper towel-lined plate to drain excess oil. Keep warm while you prepare the pasta and sauce—this is where the crispy texture happens, so don't skip the oil temperature check!

While the chicken fries, bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta and cook until 1 minute before the package's al dente time (usually 10-11 minutes). Reserve ½ cup pasta water before draining—this starchy liquid is essential for the creamy sauce. Drain the pasta and set aside, but don't rinse it; the starch helps the cheese sauce cling beautifully.

Here's the thing—al dente pasta is key. If you overcook it, the sauce will turn mushy. Taste-test a piece: it should have a slight bite. The pasta will finish cooking in the sauce, so don't worry about perfecting the doneness here.

In a large skillet, melt the 2 tbsp butter over medium heat. Add the 8 oz cream cheese, stirring until completely melted and smooth. Sprinkle in the 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ¼ tsp black pepper, stirring constantly to combine. Pour in the 1 cup heavy whipping cream and let it simmer gently for 3-4 minutes until slightly thickened.

Reduce heat to low and gradually add the 1.5 cups sharp cheddar cheese and ½ cup parmesan cheese, stirring until fully melted and the sauce reaches your desired consistency. If it's too thick, add 1-2 tablespoons of reserved pasta water at a time until it coats the back of a spoon smoothly. This sauce should be rich but still cling to the pasta—not too heavy.

Add the drained penne pasta to the cheese sauce and toss gently to coat evenly. Stir in the crispy fried chicken pieces, letting them soak up some of that creamy goodness. If the sauce seems too thin after adding the pasta, add a splash more of the reserved pasta water. The goal is a perfect balance between crispy chicken, al dente pasta, and that luscious three-cheese sauce.

Serve immediately in deep bowls, garnished with extra grated parmesan cheese and a sprinkle of black pepper. The chicken should be golden and crispy, the pasta al dente with a satisfying bite, and the sauce rich and creamy in every bite. This is the copycat version you've been craving—restaurant-quality at home!

Storing and reheating this dish

Refrigerator Storage

Store leftovers in an airtight container for up to 3-4 days—I use glass Pyrex with snap-on lids because they keep flavors fresh longer. Let the dish cool completely before refrigerating to prevent condensation that makes the breading soggy.

The cheese sauce actually tastes better the next day as the flavors meld together, just like my grandmother's old-school comfort food. 💫

Freezer-Friendly Method

For longer storage, freeze portions in quart-sized freezer bags with 1 inch of headspace to prevent expansion cracks. I like to portion it into individual servings so you can grab exactly what you need.

This dish freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating. The texture stays crispy, and the sauce remains creamy when reheated properly. ❄️

Stovetop Reheating

My preferred method is stovetop reheating—it preserves that crispy chicken texture best. Add 2-3 tablespoons of milk to the dish while heating over medium-low heat for 5-7 minutes, stirring occasionally.

The milk prevents the sauce from separating and keeps it luscious. If the chicken loses crispiness, broil for 1-2 minutes at the end to restore that golden crunch. 🔥

Microwave Shortcut

For quick lunches, microwave individual portions covered with a damp paper towel on 70% power for 2-3 minutes, stirring halfway. Add 1 tablespoon of milk if the sauce looks dry.

Avoid overcooking—just until it reaches 165°F internally. This method works in a pinch, though I always prefer stovetop for that restaurant-quality finish. ⏰

Oven Crisp Refresh

If the chicken gets soggy during storage, here's my secret: transfer it to a baking sheet lined with parchment paper, drizzle with 1 tablespoon melted butter, and broil for 3-4 minutes until golden again.

The high heat reactivates that crispy breading while keeping the pasta warm. This trick saves dinner when leftovers lose their magic. 💡

Sauce Salvation Tips

If the sauce separates after reheating, whisk in 1 tablespoon of heavy cream or a splash of reserved pasta water until smooth. The sauce should coat the back of a spoon—never let it get too thick.

For extra richness, stir in 1 teaspoon of butter at the end. These little adjustments keep every bite just like the restaurant version. 🧈

Frequently asked questions