Copycat Applebee’s Three Cheese Chicken Penne Recipe – Creamy, Cozy, and Easy

If you’re craving a restaurant favorite without leaving home, this copycat Applebee’s Three Cheese Chicken Penne hits the spot. It’s creamy, cheesy, and loaded with tender chicken and perfectly cooked pasta. The best part?

You can make it with simple pantry ingredients and a few shortcuts. It’s the kind of weeknight dinner that feels special but won’t leave you stuck in the kitchen. Expect big flavor, a rich marinara-alfredo combo, and a golden, bubbly finish.

What Makes This Recipe So Good

This dish brings together the best of both worlds: hearty marinara and silky alfredo.

The sauce clings to every piece of penne, and the three-cheese blend melts into a creamy, comforting blanket. You’ll get a restaurant-style finish from baking it briefly to brown the top.

• Familiar flavors, simple prep: Uses easy-to-find ingredients you probably already have.
• Three-cheese blend: Mozzarella, parmesan, and Alfredo sauce create that signature creamy texture.
• Versatile: Swap in different proteins or veggies without losing the soul of the dish.
• Great for leftovers: Reheats beautifully for lunch the next day.

Shopping List

• Pasta: 12 ounces penne
• Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts (or tenders)
• Olive oil: 2 tablespoons
• Butter: 2 tablespoons
• Garlic: 3 cloves, minced
• Marinara sauce: 2 cups (your favorite jarred or homemade)
• Alfredo sauce: 1.5 cups (jarred or homemade)
• Heavy cream: 1/4 cup (optional, for extra richness)
• Mozzarella cheese: 1.5 cups, shredded
• Parmesan cheese: 3/4 cup, finely grated
• Italian seasoning: 1 teaspoon
• Crushed red pepper flakes: 1/4 teaspoon (optional)
• Salt and black pepper: to taste
• Fresh basil or parsley: for garnish

Instructions

1. Prep and preheat: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the pasta: Boil penne in salted water until just shy of al dente (about 1 minute less than package directions). Drain and set aside.
3. Season the chicken: Pat dry and season both sides with salt, pepper, and half the Italian seasoning.
4. Sear the chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high. Cook chicken 4–5 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate and rest 5 minutes, then slice into strips or bite-sized pieces.
5. Build the sauce base: In the same skillet, reduce heat to medium, add remaining butter, and sauté garlic for 30 seconds until fragrant. Pour in marinara and alfredo sauces. Stir in heavy cream if using, remaining Italian seasoning, and red pepper flakes. Simmer 2–3 minutes. Taste and adjust salt and pepper.
6. Combine pasta and sauce: Add cooked penne and most of the chicken to the skillet. Toss to coat evenly. If the sauce seems too thick, splash in a little pasta water.
7. Assemble: Transfer half the pasta mixture to the baking dish.Sprinkle with half the mozzarella and half the parmesan. Add remaining pasta on top, then the rest of the cheeses. Nestle remaining chicken pieces on top for a restaurant-style look.
8. Bake: Bake uncovered for 12–15 minutes until the cheese is melted and bubbly.Broil 1–2 minutes at the end for a golden top, watching closely.
9. Finish and serve: Let rest 5 minutes. Garnish with chopped basil or parsley. Serve warm.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
• Reheating: Add a splash of milk or cream, cover, and reheat in the microwave in 45-second bursts, stirring between rounds. For the oven, cover with foil and warm at 325°F until hot.
• Freezing: Assemble but don’t bake. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 5–10 minutes.
• Make-ahead tips: Cook pasta slightly under al dente and keep sauces separate up to a day ahead. Combine and bake before serving.

Health Benefits

This dish offers a good amount of protein from the chicken, which supports muscle repair and satiety. Tomato-based marinara brings lycopene, an antioxidant linked to heart health. Parmesan adds calcium for bones, and if you include fresh basil, you’ll get a small boost of anti-inflammatory compounds.

To lighten it up, use grilled chicken, a lighter alfredo, or whole wheat penne for extra fiber.

You can also fold in spinach or steamed broccoli to add nutrients without changing the core flavor.

Common Mistakes to Avoid

• Overcooking the pasta: It will bake further in the oven, so keep it slightly under al dente.
• Skipping seasoning: Taste the sauce before baking. A pinch of salt and pepper can make a big difference.
• Dry chicken: Don’t overcook. Sear until just done, rest, then slice.
• Watery sauce: Drain pasta well and go easy with pasta water.Add only if the sauce is overly thick.
• Burning the top: If broiling, watch closely. Move the dish to a lower rack if browning too fast.

Alternatives

• Protein swaps: Try Italian sausage, rotisserie chicken, or shrimp (sauté shrimp separately and fold in at the end).
• Vegetarian version: Use sautéed mushrooms, zucchini, and spinach. Add white beans for extra protein.
• Cheese options: Fontina or provolone melt beautifully.Pecorino Romano adds a saltier bite.
• Sauce tweaks: Go heavier on marinara for a lighter feel, or increase alfredo for extra creaminess.
• Gluten-free: Use gluten-free penne and check labels on sauces to ensure they’re gluten-free.

FAQ

Can I Use Pre-Cooked Chicken?

Yes. Rotisserie chicken works great. Add it when you combine the pasta and sauce so it warms through without drying out.

What If I Don’t Have Alfredo Sauce?

Make a quick version by simmering 1 cup heavy cream with 2 tablespoons butter and 1/2 cup grated parmesan until slightly thickened.

Season with salt, pepper, and a pinch of garlic powder.

How Do I Prevent the Cheese from Getting Greasy?

Use low-moisture, part-skim mozzarella and finely grated parmesan. Avoid overbaking, and let the dish rest a few minutes before serving to reabsorb oils.

Can I Add Vegetables?

Absolutely. Stir in wilted spinach, roasted red peppers, or steamed broccoli.

Keep pieces bite-sized so they mix well with the pasta.

What Pasta Shape Works Best?

Penne is classic, but ziti, rigatoni, or cavatappi hold sauce well. Stick to short, ridged shapes for best texture.

Is This Spicy?

Only slightly if you add red pepper flakes. If you’re heat-sensitive, skip them.

If you want more kick, add a pinch of cayenne.

Can I Make It on the Stovetop Only?

Yes. Skip the oven step and melt the cheeses directly into the skillet over low heat. You won’t get the browned top, but it will still be creamy and delicious.

How Can I Make It Lighter?

Use light cream or half-and-half, part-skim cheeses, grilled chicken, and whole wheat or chickpea pasta.

Increase marinara and reduce alfredo slightly.

Final Thoughts

This Copycat Applebee’s Three Cheese Chicken Penne delivers big comfort with easy steps and flexible ingredients. It’s the kind of meal that makes everyone happy and turns leftovers into a perk, not an afterthought. Keep the method simple, taste as you go, and don’t be shy with the cheese on top.

When it comes out bubbling and golden, you’ll know you nailed it. Enjoy it on a cozy night in or serve it to friends and watch it disappear.