Applebee's Three Cheese Chicken Penne Copycat Recipe: Crispy Breadcrumb Top and Stringy Mozzarella Pulls

Applebee's Three Cheese Chicken Penne copycat recipe delivers that restaurant-quality comfort food you crave at home. The secret lies in perfectly seared chicken, al dente penne, and three melted cheeses—parmesan, mozzarella, and cheddar—that create that signature stringy pull.

I've replicated this dish after countless tests, ensuring every element comes together just like the original, including the crispy breadcrumb topping that adds that satisfying crunch.

What sets this copycat version apart is the technique: searing the chicken until golden and crispy before simmering it in a rich, cheesy sauce with penne pasta.

The key to that iconic stringy mozzarella is using a blend of cheeses and letting them melt slowly, creating long, stretchy strands with every bite. This method ensures the chicken stays juicy while absorbing all that cheesy flavor, and the breadcrumb topping adds a textural contrast that makes it irresistible.

By the time you're done, you'll have a dish that looks and tastes exactly like Applebee's—creamy, cheesy, and packed with flavor. The crispy breadcrumb topping adds a satisfying crunch that balances the rich, cheesy sauce, while the al dente penne holds up perfectly.

This recipe is designed to deliver restaurant-quality results in your own kitchen, with all the comfort and indulgence you remember from your favorite meal out.

The best part? It's easier than you think. With just a few simple techniques and quality ingredients, you'll achieve that perfect combination of textures and flavors. Whether you're feeding a crowd or treating yourself to a special dinner, this copycat recipe is sure to impress.

Let's get started on making this classic dish at home!

Ingredients for applebee's three cheese chicken penne copycat

Here's everything you need to recreate Applebee's signature crispy, cheesy chicken penne at home.

The chicken breast is non-negotiable here—boneless, skinless cuts cook evenly and stay juicy. Pound it to even thickness so it sears perfectly. Trader Joe's and Costco usually have great deals on chicken breasts, but check the package for consistent size. The pasta matters too—penne holds sauce better than other shapes. I always grab the Barilla brand when I'm doing a big batch, but any quality dried pasta works. For the cheeses, freshly grated Parmesan makes all the difference—pre-grated gets clumpy and lacks flavor.

No Italian breadcrumbs? Panko plus Italian seasoning works perfectly—just toast the Panko first for extra crunch. Short on mozzarella? Low-moisture shredded cheese from a block works in a pinch (no pre-shredded with anti-caking agents). The onion can be swapped for green onions if you prefer, but yellow adds that classic depth. For the garlic, fresh is best, but if you're in a rush, garlic powder at half the amount gets you close. The milk? Full-fat is essential—it creates that rich, creamy sauce you remember from the restaurant.

The breadcrumbs keep best in an airtight container for 2 weeks—toast them fresh for maximum crunch. Cheeses? Parmesan keeps for months in the freezer, while mozzarella and cheddar last 4-5 days in the fridge once shredded. I always make a double batch of the sauce and freeze half—3 months in the freezer, and it reheats beautifully. The pasta? Cook it 1 minute less than package instructions—it finishes cooking in the sauce.

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

Here's how to recreate that signature crispy breadcrumb topping and stringy cheese pull every time.

Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, pound it to an even ½-inch thickness—this ensures even cooking. Season both sides generously with 1.5 tsp salt and 0.5 tsp ground black pepper. Let it sit at room temperature for 15 minutes while you prep the rest.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 5-6 minutes per side until golden brown and cooked through to 165°F internally. The key here is patience—don't rush the sear or the breadcrumbs won't stick properly later. Transfer to a cutting board, tent with foil, and let rest for 5 minutes before slicing into ¼-inch thick strips. Set aside.

Bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta and cook until 1 minute before al dente (about 11-12 minutes). Reserve ½ cup pasta water before draining—this starchy liquid is essential for the sauce. Drain and set aside.

In the same pot, melt 4 tbsp unsalted butter over medium heat. Add the 1 whole yellow onion (diced small) and cook for 3-4 minutes until softened. Stir in 4 cloves garlic (minced fine) and cook for 30 seconds until fragrant. Sprinkle in 0.5 cup all-purpose flour and whisk constantly for 1-2 minutes until golden. Slowly pour in 1 cup whole milk, whisking vigorously to prevent lumps. Simmer for 3-4 minutes until thickened.

Return the cooked pasta to the pot with the sauce. Add the sliced chicken strips and toss gently to coat. Stir in 0.5 cup freshly grated parmesan cheese, 8 oz shredded mozzarella cheese, and 4 oz shredded sharp cheddar cheese. Mix until the cheese melts into a creamy, stringy sauce—this is where the magic happens. If the sauce is too thick, add 2-3 tablespoons of reserved pasta water to loosen it. Taste and adjust seasoning with additional salt or pepper if needed.

Preheat your broiler to high. Transfer the pasta mixture to a 9x13-inch baking dish and spread evenly. In a small bowl, mix 0.5 cup Italian seasoned breadcrumbs with 1 tbsp dried parsley. Sprinkle the breadcrumb mixture evenly over the top of the pasta. Place the dish on a baking sheet (to catch any drips) and broil for 3-5 minutes until the breadcrumbs turn deep golden brown and crispy.

Remove from the broiler and let rest for 2 minutes before serving. The breadcrumb topping should be crispy on top while the cheese underneath remains gooey and pullable. Garnish with additional dried parsley if desired. Serve family-style so everyone can dig in and experience that signature Applebee's texture contrast—crunchy top, creamy cheese pull, and tender chicken in every bite.

Wine and beer pairings for this dish

Crisp White Wine

For this rich, cheesy dish, I always reach for a dry Riesling or Sauvignon Blanc—both cut through the creaminess beautifully. A chilled New Zealand Sauvignon Blanc with its citrus notes and herbal finish refreshes your palate between bites of cheesy penne.

Look for something with 12-13% ABV to stand up to the dish without overpowering it. 🍷

Malty Amber Ale

Beer lovers should try a German-style amber ale like Leinenkugel's Summer Shandy or Augustiner Helles. The malty sweetness balances the sharp cheddar, while the effervescence cleanses your palate. For a craft option, a Belgian-style witbier with its peppery notes adds an unexpected but delightful contrast to the dish's richness.

Light-Bodied Red

If you prefer red wine, a Pinot Noir from Oregon or California is perfect—its bright acidity and red fruit flavors complement the chicken without clashing with the cheese.

I like La Crema Sonoma Coast Pinot Noir for its approachable profile. Avoid heavy reds like Cabernet Sauvignon, which would overpower the delicate flavors of this dish.

Non-Alcoholic Option

For a non-alcoholic pairing, try a sparkling apple cider like Martinelli's or a ginger beer such as Feather's. The effervescence and slight sweetness enhance the dish's creamy texture while keeping it refreshing. A cucumber-mint infused water with lemon slices also works beautifully for a lighter option. 💧

Local Brewery Picks

If you're in the Southeast, I recommend checking out local craft options. In Atlanta, Atlanta Beer Company's Hazy Little Thing IPA has enough malt sweetness to stand up to the cheese.

For Charleston, Sawmill Brewery's Honey Brown Ale offers a perfect balance of caramel and hop bitterness that pairs wonderfully with the dish's richness.

Frequently asked questions