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This Applebee's Three Cheese Chicken Penne copycat recipe delivers the same triple-crusted crunch and garlicky tomato sauce you crave from the restaurant. I've perfected the technique for achieving that signature crispy chicken and creamy cheese blend that makes this dish a crowd-pleaser every time.
The secret lies in the three-cheese combination—mozzarella for meltiness, parmesan for depth, and provolone for that signature tangy kick. We'll start with perfectly seasoned chicken breasts coated in a crispy breading, then combine it with al dente penne in a rich, garlicky tomato sauce that's been simmered just right.
What you'll end up with is a restaurant-quality dish that's foolproof to make at home. The chicken stays juicy inside while developing that satisfying crunch, and the pasta is coated in a sauce that's neither too thin nor too thick—just like Applebee's serves it.
Serve with a sprinkle of fresh parsley and extra parmesan for that final restaurant touch. This recipe is designed to impress, whether you're feeding a family or hosting dinner guests. Let's get started!
Ingredients for applebee's three cheese chicken penne copycat
Pantry staples meet restaurant-quality cheeses for that signature Applebee's crunch and creamy sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| All-Purpose Flour 🌾 | 1 cup | For breading, sifted |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Japanese-style for extra crunch |
| Shredded Mozzarella Cheese 🧀 | 1 ½ cups | Part-skim for balance |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Shredded Provolone Cheese 🧀 | ½ cup | For tangy depth |
| Penne Pasta 🍝 | 12 oz | Al dente preferred |
| Canned Tomato Sauce 🍅 | 2 cups | San Marzano preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing garlic |
| Butter 🧈 | 2 tbsp | Unsalted for balance |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Oregano 🍃 | 1 tsp | Italian blend preferred |
The chicken breasts are the foundation—look for evenly sized ones (8-10 oz each) so they cook perfectly. Pound them to ¼-inch thickness for even browning. Costco or Trader Joe's often have pre-cut, affordable options. The cheese trio is non-negotiable: mozzarella for meltiness, Parmigiano-Reggiano for depth, and provolone for tang. Grab pre-shredded if you're in a hurry, but fresh-grated Parm makes all the difference. For the pasta, De Cecco or Barilla brands hold up best during cooking—no mushy penne here.
No panko? Regular breadcrumbs plus 1 tsp cornstarch work in a pinch. Short on provolone? Sharp cheddar at half the amount mimics the tang. The tomato sauce can be jarred (I use Rao's for quality), but homemade is better. San Marzano canned tomatoes are worth the investment—they're sweeter and less acidic. Fresh parsley? Dried oregano at ⅓ the amount works if you're out, but fresh is brighter. For the breading, season the flour with salt and pepper first—that's where the flavor starts.
Store leftover chicken covered in the fridge for 3 days—it reheats beautifully. Pasta stays fresh for 2 days if kept in its cooking water. The sauce can be made ahead and reheated gently. Freeze portions in ice cube trays for quick restaurant-style additions later. For the ultimate touch, keep a small wedge of Parmesan at room temperature to grate fresh over the top before serving—just like Applebee's does.
Why You'll Love This Recipe
- One-Bowl Wonder: I swear by this recipe when I’m too tired to wash a million dishes—just toss the chicken in flour, panko, and seasoning, then bake it all on one sheet pan. The mozzarella and parmesan melt right into the crispy breading, so you don’t even need a sauce to feel like you’re dining out.
- Cheese Pull Magic: That moment when you pull the chicken out and the three-cheese blend stretches and bubbles? Chef’s kiss. The mozzarella gives it gooey comfort, the parmesan adds nutty depth, and the panko keeps it addictively crispy—no fancy techniques, just pure, melty satisfaction.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The chicken stays tender even reheated, and I portion it with cold penne into mason jars for grab-and-go lunches. My kids actually eat their veggies when I pack this alongside roasted broccoli—call me a genius.
- Budget Date Night: Forget takeout—this feeds two for under $15 and tastes like a splurge. The chicken breasts stretch far, the cheese stretches further, and the panko breading makes it feel fancy without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for Applebee's three cheese chicken penne copycat recipe
Here's how to recreate that signature triple-crusted chicken with rich, garlicky tomato sauce at home.
Prepare the Chicken for Triple-Crusted Perfection
Start by pounding the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap to an even ½-inch thickness. This ensures they cook evenly and stay tender. Season both sides generously with ½ tsp salt and ¼ tsp black pepper—just enough to enhance the natural flavor without overpowering.
Set up three shallow bowls. In the first, place the 1 cup all-purpose flour mixed with ½ tsp salt and ¼ tsp black pepper. In the second, put the 1.5 cups panko breadcrumbs. In the third, combine the 1.5 cups shredded mozzarella cheese, ½ cup grated parmesan cheese, and ½ cup shredded provolone cheese. This triple-layer breading creates that iconic crispy texture we're after.
Create the Triple-Crusted Chicken
Dip each chicken breast first into the flour mixture, pressing gently to adhere. Shake off any excess, then dip into the panko breadcrumbs, pressing firmly to create a solid crust. Finally, dip into the cheese mixture, ensuring every surface is completely coated. Place the breaded chicken on a wire rack set over a baking sheet to allow air circulation on all sides.
Heat 2 tablespoons extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully add the breaded chicken and cook for 3-4 minutes per side until golden brown. The cheese should begin to melt slightly, creating that gooey texture we love. Transfer the skillet to a 400°F preheated oven and bake for 10-12 minutes until the internal temperature reaches 165°F. This baking step ensures the chicken is fully cooked through while maintaining that crispy exterior.
Cook the Garlicky Tomato Sauce
While the chicken bakes, cook the 12 oz penne pasta in a large pot of boiling salted water until al dente (about 11-13 minutes). Reserve ½ cup pasta water before draining.
In the same skillet used for the chicken (after removing it), melt the 2 tablespoons butter over medium heat. Add the 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Pour in the 2 cups canned tomato sauce, then stir in the 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper. Simmer for 5 minutes until the sauce thickens slightly. If it becomes too thick, add 1-2 tablespoons of reserved pasta water to reach your desired consistency.
Combine and Finish
Return the baked chicken to the skillet with the tomato sauce and spoon the sauce over the chicken. Let it simmer together for 2 minutes to meld the flavors. Then, add the drained penne pasta to the skillet and toss everything gently to coat the pasta in the sauce.
For that final restaurant-quality touch, sprinkle the dish with the ¼ cup chopped fresh parsley. Serve immediately with extra grated parmesan cheese on the side if desired. The chicken should be golden and crispy with melted cheese, while the pasta is perfectly coated in that rich, garlicky tomato sauce.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- CRUST IT TWICE: The first breading is just a foundation—don’t skip the second dip in panko. After coating the chicken in flour, pat it dry again before the final breading. Wet flour sticks like glue, and you’ll end up with a sad, uneven crust instead of that crispy, golden shell Applebee’s nails.
- SAUTE IN BATCHES: A crowded pan steams the chicken instead of searing it. Work in two batches over medium-high heat—this keeps the oil hot enough to get a proper crust without burning the panko. I learned this the hard way when my first attempt came out greasy and pale.
- USE COLD CHEESE: Straight from the fridge, mozzarella melts smoother and doesn’t turn greasy. If you pull it out early, let it sit at room temp for 10 minutes—just enough to soften slightly, but not so much that it starts weeping. Parmesan? Keep it cold until the very end, then sprinkle it fresh over the dish.
- SALT THE PAN: After searing the chicken, wipe out the pan with a paper towel and add a pinch of salt to the remaining oil. Return the chicken to the pan for 30 seconds—this boosts flavor without adding extra fat. It’s a tiny step, but it makes the crust taste deeper, like the restaurant version.
Troubleshooting this recipe
Crispy Chicken Fails
The breading won't stick? Use an egg wash—beat 1 egg with 1 tbsp water and brush between layers. If your chicken turns soggy, bake at 375°F instead of 400°F—lower heat prevents steam from melting cheese too fast.
For extra crunch, press panko harder and bake on a wire rack (not directly on the pan). 🔥
Sauce Too Thin?
Simmer uncovered for 5-7 minutes to reduce naturally. If still watery, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into sauce, and cook 1 minute until thickened.
Never skip the reserved pasta water—it's your secret weapon for adjusting consistency. For extra richness, stir in 1 tbsp butter at the end.
Cheese Clumping
Shred cheese yourself if possible—pre-shredded has anti-caking agents that prevent proper melting. If clumps form in the sauce, whisk in 1 tbsp heavy cream to emulsify. For the chicken topping, melt cheese mixtures in a microwave-safe bowl for 30 seconds before breading—this helps it adhere better and melt smoothly. 🧀
Pasta Overcooked
Start testing for al dente 1 minute early—it continues cooking while resting. If mushy, try Barilla pasta (it holds shape better). For extra insurance, rinse pasta in cold water for 10 seconds before adding to sauce.
Never over-salt pasta water—it makes sauce taste bland. Use 1 tbsp salt per gallon of water maximum.
Flavor Too Mild
Boost umami by adding ½ tsp Worcestershire sauce to the tomato mixture. For extra garlic punch, sauté 1 extra clove until golden (not browned). If cheese lacks tang, add ¼ tsp smoked paprika to the provolone mixture.
The secret weapon? A pinch of red pepper flakes in the sauce—it enhances all flavors without adding heat. 🌶️
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs work beautifully and stay juicier. Use 1.5 lbs bone-in, skin-on thighs for similar portion sizes. Pound them to ½-inch thickness and adjust cooking time to 15-17 minutes in the oven since they're thicker. The skin adds extra flavor and crispiness when cooked properly.
How do I make this dish ahead of time?
Prep the chicken breading and sauce components separately up to 2 days ahead. Assemble the dish just before serving—cook the chicken fresh and toss with pre-cooked pasta and reheated sauce. For the sauce, store it in the fridge for 3 days or freeze in 1-cup portions for up to 3 months. Reheat gently on low heat with a splash of water.
What's the best way to reheat leftovers?
Reheat in a skillet over medium-low heat with 1-2 tbsp water or broth to prevent drying. Cover for 3-4 minutes until warmed through. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. Add extra cheese on top when reheating for that melted restaurant touch.
Can I substitute penne with another pasta shape?
Fettuccine or rigatoni work well for a similar experience. Avoid small shapes like rotini—the sauce won't cling as nicely. For a lighter option, try whole wheat penne or gluten-free pasta (check cooking times—GF pasta may need 1-2 minutes less). The key is al dente texture so the pasta holds up to the rich sauce.
Why does my chicken come out dry?
Overcooking is the most common cause. Use a meat thermometer and remove chicken when it reaches 160°F—it'll rise to 165°F while resting. Brining the chicken for 30 minutes in ¼ cup salt per 4 cups water before breading keeps it juicy. Also, don't skip the resting period—let it sit 5 minutes after baking before cutting.