Sauces & Condiments
The Applebee's Three Cheese Chicken Penne delivers that signature crispy cheese crust and gooey, pull-apart sauce you crave. This restaurant-quality dish combines tender chicken, perfectly cooked penne, and a rich blend of cheeses that creates the ultimate comfort food experience.
The secret lies in layering the sauce just right—starting with a creamy base, then adding melted cheese that forms those coveted rivers when baked.
What sets this recipe apart is the crispy cheese top that forms when you sprinkle mozzarella and parmesan on top before baking. The sauce is built in stages: a velvety blend of cream, chicken broth, and a trio of cheeses (mozzarella, cheddar, and parmesan) that creates that signature pull-apart texture.
The chicken is seasoned simply but cooked to golden perfection, ensuring every bite is flavorful without overpowering the creamy sauce.
By the time you pull this dish from the oven, you'll have a bubbling, golden masterpiece with crispy cheese edges and gooey rivers of melted cheese throughout. The penne is al dente, the chicken is juicy, and the sauce is rich enough to coat every noodle.
It's the kind of dish that tastes like a homey restaurant meal but comes together with straightforward techniques and simple ingredients.
Serve this dish with a side of garlic bread to soak up every last bit of that delicious sauce. The recipe scales easily, making it perfect for family dinners or gatherings. Let's get started on recreating this restaurant favorite at home!
Ingredients for applebee's three cheese chicken penne sauce
These 15 ingredients create that signature crispy cheese top and gooey pull-apart sauce you love.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Penne Pasta 🍝 | 12 oz | Dry, uncooked penne |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk |
| Shredded Sharp Cheddar Cheese 🧀 | 1 cup | Medium or sharp |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| All-Purpose Flour 🌾 | 2 tbsp | For coating chicken |
| Large Eggs 🥚 | 2 whole | For breading chicken |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy coating |
| Garlic Powder 🧄 | 1 tsp | For seasoning |
| Onion Powder 🧅 | 1 tsp | For seasoning |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For cooking chicken |
The cheeses are the stars here—mozzarella for meltiness, cheddar for sharpness, and Parmesan for umami. Grab block Parmesan and grate it yourself (pre-grated tastes like sawdust). For the mozzarella, part-skim works, but whole milk gives that extra creaminess. Whole Foods or Trader Joe's have the best selection of shredded cheeses—avoid the pre-shredded stuff with anti-caking agents if you can. The chicken should be fresh, not frozen, and cut into even-sized pieces so it cooks uniformly. Penne? De Cecco or Barilla are my go-tos—they hold up better when baked.
No heavy cream? Half-and-half or whole milk works in a pinch, but the sauce won't be as rich. Short on cheddar? Monterey Jack or pepper jack add different flavors but still deliver that melt. The breadcrumbs can be regular or Italian-style—just make sure they're dry. For the chicken, egg wash is key—beat the eggs with a splash of water for extra crispiness. The garlic and onion powders are non-negotiable for that restaurant flavor, but if you're feeling fancy, add a pinch of smoked paprika for depth. And trust me, measure that flour—too much makes the chicken gummy.
This dish reheats beautifully—3-4 minutes at 350°F gets it back to that gooey glory. Store leftovers in an airtight container for 3-4 days, but honestly, it's better fresh. For make-ahead prep, cook the pasta and chicken separately, then assemble and bake when ready. The sauce thickens as it sits, so add a splash of broth if it seems too stiff when reheating. Freezes for up to 2 months, but the cheese texture suffers—best enjoyed fresh or within a few days.
Why You'll Love This Recipe
- No-Fuss Weeknight Win: I swear by this one—just sear chicken, boil pasta, and toss everything in a single pot. The heavy cream and chicken broth blend into that rich, velvety sauce with almost no effort, and honestly? That’s my kind of magic.
- Triple Cheese Magic: Between the sharpness of the mozzarella, the creamy pull of the heavy cream, and that savory broth base, every bite feels like a hug. My kids fight over the last forkful, and I don’t even pretend to be shocked.
- Lunchbox Hero: This recipe doubles perfectly for leftovers—pack the penne cold or reheated, and it’s a hit at work or school. The cheese stays gooey, the chicken stays tender, and no one will guess it’s from a restaurant (until you tell them).
- Budget Stretch: Chicken breast and pasta are cheap staples, but the heavy cream and mozzarella make it feel fancy. I’ve fed four people for under $12, and the leftovers? Even better the next day—no sad, dry pasta here.
Step-by-step instructions for Applebee's three cheese chicken penne
Here's how to recreate that iconic restaurant dish at home with crispy chicken and gooey cheese rivers.
Prepare the Crispy Chicken Bites
Pat the 1.5 lb chicken breast dry with paper towels and cut into 1-inch bite-sized pieces. In a shallow bowl, combine the 2 tbsp all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp salt, and 0.25 tsp black pepper. Toss the chicken pieces in this flour mixture until evenly coated.
Crack the 2 whole large eggs into another shallow bowl and beat lightly with a fork. Dip each flour-coated chicken piece into the beaten eggs, letting any excess drip off. Then roll each piece in the 0.5 cup panko breadcrumbs, pressing gently to help the crumbs adhere. Place the breaded chicken on a plate and let it rest for 5 minutes while you prepare the pasta.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, add the breaded chicken to the skillet and cook for 3-4 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer the crispy chicken to a paper towel-lined plate to drain excess oil, then set aside.
Cook the Penne Al Dente
Bring a large pot of heavily salted water to a rolling boil. Add the 12 oz penne pasta and cook according to package instructions until 1 minute before al dente (about 11 minutes). Reserve 1 cup of pasta water before draining, then return the drained pasta to the pot off the heat.
Here's the thing—don't rinse the pasta. Those starchy waters are gold for creating a creamy sauce later. Toss the pasta with 1 tbsp olive oil to prevent sticking while you prepare the cheese sauce. The pasta should be hot but not boiling when you combine it with the sauce.
Create the Three-Cheese Sauce
In the same skillet used for the chicken (no need to clean it—the browned bits add flavor), reduce heat to medium-low. Pour in the 1.5 cups chicken broth and scrape up any stuck bits with a wooden spoon. Let it simmer for 2 minutes until slightly reduced.
Gradually whisk in the 1 cup heavy cream, then reduce heat to low. Sprinkle 0.5 cup parmesan cheese over the sauce, whisking constantly until melted. Remove from heat and stir in 2 cups shredded mozzarella cheese and 1 cup shredded sharp cheddar cheese. The mixture should be warm but not bubbling—just enough to melt the cheeses completely.
Combine and Build the Cheese Rivers
Add the cooked pasta and crispy chicken to the cheese sauce, tossing gently to coat everything evenly. The sauce should be thick enough to cling to the pasta but still have a slight sheen—if it's too thick, add 1-2 tablespoons of reserved pasta water to loosen it.
Transfer the mixture to a 9x13-inch baking dish and spread it into an even layer. The key to those signature cheese rivers is creating peaks—use a spatula to create 4-6 mounds of pasta mixture across the dish, leaving small gaps between them. Sprinkle any remaining cheese on top, then broil for 3-5 minutes until the cheese is bubbly and golden brown on top.
Serve Immediately for Maximum Crisp
Let the dish rest for 2-3 minutes after broiling—this helps the cheese set slightly and makes it easier to serve. The cheese rivers should be gooey in the center but firm enough to hold their shape when sliced. Serve immediately with extra grated parmesan on the side if desired.
Real talk: the cheese rivers are best eaten right away when they're at their peak gooeyness. If you need to reheat leftovers, cover with foil and warm in the oven at 350°F for 10-15 minutes to prevent drying out. The crispy chicken and creamy cheese combo makes every bite worth it!
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Sauce
- USE A MEAT THERMOMETER: The second that chicken hits 165°F is when you pull it from the pan—no guessing, no overcooking. I used to eyeball it and end up with dry, stringy meat that ruined the creamy sauce. That thermometer? Game-changer for juicy, fork-tender chicken every time.
- SALT THE PASTA WATER LIKE THE OCEAN: This isn’t the time to be shy—add a full tablespoon of salt per gallon of water (or 1.5 tsp per quart). The penne needs to absorb that flavor before it even touches the sauce. I learned this the hard way when my first batch tasted like bland, sad pasta swimming in a pool of underseasoned cream.
- TEMPER THE CREAM: Slowly whisk in that heavy cream to the warm broth while stirring constantly—otherwise, you’ll end up with scrambled eggs in your sauce. Start with a ladle of broth, then drizzle the cream in a thin stream. Sounds tedious, but it’s the only way to avoid curdling and keep that silky texture.
- STIR IN THE CHEESE OFF HEAT: Take the pan off the burner the second you add the mozzarella—heat melts cheese unevenly, and you’ll end up with clumps or a sauce that separates. Let it sit for 30 seconds, then stir gently. The residual heat will melt it perfectly, and you’ll get that smooth, stretchy consistency Applebee’s nails.
Creative variations of this dish
Spicy Southwest Twist
Add 1 tbsp chipotle powder and ½ tsp cumin to the chicken flour mixture for a smoky kick. Swap ½ cup cheddar cheese for Monterey Jack and stir in ¼ cup salsa with the chicken broth.
Top with ¼ cup black beans and ¼ cup corn kernels before broiling for 2 extra minutes to crisp the toppings. Serve with a side of avocado crema (mix ½ cup sour cream with 1 tbsp lime juice and 2 tbsp chopped cilantro). 🌶️
Creamy Mushroom Upgrade
Sauté 8 oz sliced mushrooms in the skillet after cooking the chicken, then deglaze with 2 tbsp white wine before adding the chicken broth. Stir in ½ cup heavy cream with the sauce, then fold in 1 cup sautéed spinach just before combining with pasta.
Garnish with fresh thyme leaves and extra parmesan for an elegant touch.
Buffalo Chicken Heat
Toss the cooked chicken in ½ cup hot sauce (like Frank's RedHot) mixed with 2 tbsp melted butter before adding to the pasta. Use blue cheese crumbles instead of parmesan in the sauce, then top with chopped celery and red onion.
Serve with ranch or blue cheese dressing on the side for dipping. 🔥
Lighter Greek-Inspired
Replace heavy cream with ½ cup Greek yogurt and swap cheddar for feta cheese. Add 1 tsp dried oregano and ½ tsp lemon zest to the chicken flour mixture. Top with kalamata olives and sun-dried tomatoes before broiling. Serve with a side of tzatziki sauce for dipping.
Breakfast-for-Dinner
Add ½ cup cooked breakfast sausage (like Johnsonville mild) to the pasta mixture. Stir in ½ cup shredded Gruyère cheese with the other cheeses for extra nutty flavor. Top with fried egg halves and crispy bacon bits before broiling. Serve with hot sauce and extra bacon on the side.
Seafood Surprise
Replace chicken with 12 oz shrimp (peeled and deveined) or 12 oz white fish fillets (like cod or tilapia). Skip the breading and season with ½ tsp paprika and ½ tsp dried dill.
Use ½ cup heavy cream and add ½ cup lemon juice to the sauce. Garnish with fresh dill and lemon wedges for a bright, coastal flavor. 🌊
Nutrition facts
Frequently asked questions
Why does the cheese sauce need to be warm but not bubbling?
The sauce should be warm enough to melt the cheeses completely but not bubbling to prevent the mozzarella and cheddar from separating. When it's too hot, the cheeses can clump or turn grainy instead of creating that smooth, pull-apart texture. Keeping it at a gentle simmer ensures everything blends perfectly for those signature cheese rivers.
Can I use frozen chicken instead of fresh?
Fresh chicken is ideal for this recipe, but if you must use frozen, thaw it completely first in the refrigerator. Partially frozen chicken won't brown properly and may release too much moisture, making the breading soggy. For best results, plan ahead and thaw overnight in the fridge.
What's the secret to getting crispy cheese on top?
Create peaks in the pasta mixture before broiling—that's how you get those golden, crispy cheese rivers! Use a spatula to form 4-6 mounds, leaving gaps between them. Sprinkle extra cheese on top and broil for just 3-5 minutes—watch closely so it doesn't burn. The cheese needs to bubble but not brown too dark.
How do I fix a sauce that's too thick?
If your sauce seems too thick after combining everything, add 1-2 tablespoons of reserved pasta water at a time while stirring. The starchy pasta water acts like a natural thickener when cooking, but too much can make the sauce gluey. Start with small amounts and adjust as needed.
Can I make this dish ahead of time?
You can prep components ahead, but assemble and bake fresh for best results. Cook the chicken and pasta separately, then store in airtight containers in the fridge for 1-2 days. When ready to serve, combine everything and bake immediately. The cheese rivers won't be as crispy if reheated, but the flavors will still be delicious.