Sauces & Condiments
This Applebee’s Three Cheese Chicken Penne delivers the restaurant’s signature crispy-topped, cheesy goodness in one pan—no takeout trip required. 💛 The secret lies in perfectly seared chicken, al dente penne, and a velvety three-cheese sauce that’s rich yet balanced, all topped with golden, buttery breadcrumbs for that signature crunch.
I’ve recreated this dish after countless attempts to nail the texture and flavor, and this version delivers every time.
The beauty of this recipe is its simplicity: tender chicken breasts are seared until golden, penne pasta cooks directly in the sauce, and a crispy breadcrumb topping transforms the dish into something restaurant-worthy.
The three-cheese blend—mozzarella, parmesan, and provolone—creates a creamy, tangy sauce that clings to every noodle and bite of chicken, while the breadcrumb topping adds the perfect textural contrast.
What you’ll end up with is a crispy, cheesy, one-pan wonder that’s hearty enough for a family dinner but easy enough for a weeknight. The sauce is rich but not heavy, the chicken stays juicy, and the breadcrumbs deliver that satisfying crunch with every bite.
It’s the kind of dish that feels indulgent but comes together in under an hour.
Serve with a side salad or garlic bread to soak up every last bit of that delicious sauce. Let’s get started—your taste buds will thank you.
Ingredients for applebee's three cheese chicken penne sauce
Crispy chicken, al dente pasta, and a velvety three-cheese sauce—here’s how to nail Applebee’s signature dish at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Penne Pasta 🍝 | 12 oz | Uncooked, al dente preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For searing chicken |
| Unsalted Butter 🧈 | 4 tbsp | Full-fat for richness |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim for texture |
| Shredded Provolone Cheese 🧀 | 1 cup | Mild flavor profile |
| Freshly Grated Parmesan Cheese 🧀 | ½ cup | From a block |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for garnish |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For seasoning |
| Heavy Cream 🥛 | ½ cup | For sauce richness |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
The chicken is your foundation—look for plump, evenly-sized breasts at the meat counter. Costco or Whole Foods always have great quality, but even the regular supermarket will do if you grab them fresh. Pound them to ¼-inch thickness for even cooking. For the cheese blend, pre-shredded is a no-go—it gets gummy when melted. Grab a block of each and shred them yourself. The provolone should be mild, not sharp, to balance the rich mozzarella and nutty parmesan. If you can’t find provolone, sharp cheddar works in a pinch—just use a little less.
No panko? Regular breadcrumbs toasted in the oven first give you that same crispy texture. The heavy cream is non-negotiable here—it’s what makes the sauce velvety. Whole milk or half-and-half won’t give you the same richness, but if you’re avoiding dairy, a splash of coconut cream helps. For the garlic, fresh is a must—jarred minced garlic has no flavor. If you’re short on time, one extra clove won’t hurt. The chicken broth? Low-sodium is key—you don’t want to over-salt the whole dish. And trust me, the basil at the end? Fresh leaves torn by hand taste 1000x better than dried.
This dish reheats like a dream—cover with foil and warm in the oven for 10 minutes. The breadcrumb topping stays crispy if you reheat it uncovered for the last 2 minutes. Keeps 3-4 days in the fridge, but honestly, it disappears faster than that. For make-ahead prep, cook the chicken and pasta separately, then assemble just before baking. The sauce gets even better the next day—all that cheese melds into perfection. Portion into containers for easy lunches, or freeze the whole pan for up to 3 months. Just add 5 minutes to the baking time when reheating from frozen.
Why You'll Love This Recipe
- No-Chop Necessary: I swear by this—just slice the chicken breasts into strips (no dicing, no fuss) and let the penne do the work. The sauce clings to everything perfectly, so you’re not left with dry bits or messy cleanup.
- Cheese Pull Magic: That moment when the mozzarella stretches and melts into golden strings? Pure satisfaction. The butter and olive oil base keeps it rich but not greasy, and the three-cheese blend (even if you eyeball it) gives that restaurant-worthy pull.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Toss leftover portions into containers with a sprinkle of parmesan, and it stays creamy for days. My kids eat it cold straight from the fridge—no complaints, just seconds.
- Budget Stretch: A single chicken breast and a block of cheese stretch to feed four (or two very hungry people). The penne’s cheap, the olive oil goes a long way, and you’re left with enough leftovers to turn into a quick frittata the next morning. Smart spending, zero guilt.
Step-by-step instructions for Applebee's three cheese chicken penne
Here's how to recreate that signature restaurant dish with a crispy, golden crust and creamy three-cheese sauce.
🔥 Step 1: Sear the Chicken Until Golden and Crispy
Place the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap and pound them to an even ½-inch thickness using a meat mallet. Season both sides generously with 1.5 tsp Diamond Crystal Kosher Salt and 0.5 tsp Freshly Ground Black Pepper.
Heat 0.5 cup Extra-Virgin Olive Oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken and cook for 3-4 minutes per side until the chicken is golden brown and the internal temperature reaches 160°F. Press down gently on the fillet during the first minute—this prevents it from curling and ensures even contact with the pan. Transfer the chicken to a plate and tent loosely with foil to keep warm.
🍳 Step 2: Cook the Penne and Build the Creamy Sauce
In the same skillet (no need to clean it—the browned bits add flavor), add 4 tbsp Unsalted Butter and let it melt over medium heat. Add the 12 oz penne pasta and stir to coat with the butter. Pour in 1 cup Chicken Broth and bring to a gentle boil. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
Reduce heat to low and stir in the 0.5 cup Heavy Cream and 4 cloves minced garlic cloves. Cook for 2-3 minutes until the sauce begins to thicken slightly. Remove from heat and stir in 1 cup Shredded Provolone Cheese and 2 cups Shredded Mozzarella Cheese until fully melted and smooth. If the sauce is too thick, add 1-2 tablespoons of pasta water to loosen it.
🥘 Step 3: Assemble and Bake for the Perfect Crispy Top
Return the skillet to the stovetop over low heat and arrange the chicken breasts on top of the pasta mixture. Sprinkle evenly with 0.5 cup Freshly Grated Parmesan Cheese and 0.5 cup Panko Breadcrumbs. Transfer the skillet to a 400°F preheated oven and bake for 8-10 minutes until the breadcrumbs are golden brown and the cheese is bubbly.
Here's the thing—don't overbake. You want that crispy crust, but the chicken should still be juicy inside. The breadcrumbs should be golden and crunchy, not burnt. If you're unsure, check at the 8-minute mark. Remove from the oven and let it rest for 2-3 minutes before serving.
🍽️ Step 4: Garnish and Serve with Fresh Basil
Transfer the dish to serving plates, garnishing each portion with 1 tablespoon chopped fresh basil leaves. The crispy breadcrumb topping should crackle when you cut into it, revealing the creamy cheese sauce underneath. Each bite should deliver that perfect balance of crispy, creamy, and tender chicken.
Serve immediately while the breadcrumbs are still crunchy and the cheese is melted. This dish is all about that satisfying contrast—creamy sauce, tender chicken, and that irresistible crispy top. Don't skip the fresh basil; it adds a bright, fresh note that ties everything together.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Sauce
- SEAR CHICKEN HARD: That first sear isn’t just for looks—it locks in flavor. Use a heavy pan (cast iron if you’ve got one) and let the chicken hit 165°F internally while developing a deep golden crust. I used to rush this, and the chicken always ended up dry and flavorless.
- SALT THE PASTA WATER: The penne needs seasoning from the start. Toss in a full teaspoon of salt (or more if you’re like me and under-season) before adding the pasta—this ensures every bite absorbs that salty richness, not just the surface. Trust me, you’ll taste the difference.
- MELT CHEESE OFF HEAT: Stirring the three-cheese mix over direct heat turns it into a gluey mess. Instead, remove the pan from heat, add the shredded mozzarella (and any other cheeses), and let the residual heat do the work. You’ll get a smooth, creamy sauce—not a clumpy disaster.
- REST CHICKEN 5 MINUTES: Slicing chicken right after cooking means dry, stringy bites. Let it rest under foil for 5 minutes—this keeps the juices inside where they belong. I learned this the hard way after serving rubbery slices to my family.
Health benefits of this dish
Protein Powerhouse
This dish packs a solid 40 grams of protein per serving from the chicken breast, making it perfect for muscle recovery or a high-protein meal. The combination of chicken and cheese provides all nine essential amino acids your body needs, supporting everything from muscle repair to immune function.
I’ve found this is especially satisfying when I’m trying to cut back on heavier meats but still want that hearty, filling feeling. 💪
Balanced Carbs
The 12 oz penne pasta delivers 45 grams of complex carbohydrates per serving, providing sustained energy without the blood sugar spikes of refined white pasta. Opt for whole wheat penne if you want extra fiber—just add 2-3 extra minutes to the cooking time.
The pasta’s texture also helps distribute the creamy cheese sauce evenly throughout each bite.
Healthy Fats
The sauce gets its richness from unsalted butter and heavy cream, but these ingredients also provide beneficial fats that support brain function and nutrient absorption. The olive oil used for searing adds heart-healthy monounsaturated fats.
I’ve noticed that using full-fat dairy actually makes the dish more satisfying and less likely to leave me craving more carbs later.
Calcium Boost
The three-cheese blend delivers a serious calcium boost—about 30% of your daily value per serving—thanks to the mozzarella, provolone, and parmesan. Calcium isn’t just for bones; it plays a key role in muscle contraction and nerve signaling.
The provolone also adds a touch of vitamin B12, which helps maintain healthy nerve cells and red blood cells. 🧀
Vitamin and Mineral Mix
Fresh basil and garlic in the sauce contribute vitamin K, vitamin A, and manganese, which support blood clotting, immune function, and metabolism. The chicken breast provides niacin and selenium, both important for energy production and antioxidant protection.
Even the breadcrumb topping adds a small amount of iron from whole wheat panko if you choose that version.
Portion Control Tips
While this dish is delicious, it’s also relatively high in calories—about 650-700 per serving. To lighten it up, I often serve it with a big side salad (just 2 cups mixed greens with vinaigrette) to add volume and fiber.
For a lower-carb option, you could reduce the pasta portion by half and bulk up with extra veggies like roasted zucchini or bell peppers. The flavors still shine through! 🥗
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs work beautifully—they stay juicier and more flavorful when cooked. Use 1.5 lb boneless, skinless thighs instead, and reduce the cooking time by 1-2 minutes per side since they cook faster than breasts. The skin adds extra richness to the pan, so you might need to add 1 extra tablespoon of olive oil to prevent sticking.
What if my breadcrumb topping isn't crispy?
Crispy topping is all about timing and heat! First, make sure your oven is fully preheated to 400°F. Spread the breadcrumbs evenly and avoid overlapping them. If they still turn soft, try broiling for 1-2 minutes at the end (watch closely to prevent burning). For extra crunch, toast the panko in a dry pan for 2 minutes before adding it to the dish.
Can I make this recipe ahead of time?
Yes, but with a few key adjustments. Assemble the dish (without the breadcrumb topping) and refrigerate for up to 2 days. When ready to serve, bake uncovered at 375°F for 15-20 minutes to crisp the topping. For freezing, assemble completely (with breadcrumbs), cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 375°F for 25-30 minutes.
What's the best way to reheat leftovers?
Leftovers taste just as good reheated! Cover with foil and warm in the oven at 350°F for 10 minutes, then uncover and broil for 1-2 minutes to restore crispiness. For microwave reheating, cover with a damp paper towel and heat for 1-2 minutes on medium power, then finish with 30 seconds in the microwave to crisp the breadcrumbs.
Can I substitute the three-cheese blend?
Certainly! For a dairy-free option, use 1 cup nutritional yeast plus ½ cup cashew cream (blend soaked cashews with water). For a sharper flavor, swap provolone for 1 cup sharp cheddar. If you're avoiding mozzarella, try 1 cup fontina cheese—it melts beautifully. Just keep the total cheese amount at 3.5 cups shredded for best results.