Sauces & Condiments
Applebee's Three Cheese Chicken Penne sauce delivers that signature creamy, melty perfection you crave at home. The secret lies in a perfect blend of cheeses—mozzarella, parmesan, and provolone—that creates a velvety sauce clinging to tender chicken and al dente penne.
I've recreated this restaurant favorite with a foolproof method that ensures every bite delivers that same comforting richness without the restaurant markup.
The magic happens in the sauce base, where butter and flour create a smooth roux before being enriched with heavy cream and that three-cheese fusion. Meanwhile, chicken breast is seasoned and cooked to tender perfection, then sliced into bite-sized pieces that soak up the sauce beautifully.
No fancy techniques—just simple steps that guarantee restaurant-quality results every time.
What you'll end up with is a dish that's creamy yet balanced, with each forkful delivering perfectly cooked penne, juicy chicken, and that signature cheesy sauce. The sauce clings to the pasta and chicken, creating a harmonious bite that's both comforting and indulgent.
This is the kind of meal that makes weeknight dinners feel like a special treat.
Serve with garlic bread on the side and a simple green salad to round out the meal. The combination of textures and flavors makes this dish perfect for family dinners or when you're craving something hearty and satisfying. Let's get cooking—this recipe is about to become a new favorite.
Ingredients for applebee's three cheese chicken penne sauce
These 14 ingredients create Applebee's signature creamy, melty cheese perfection at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | Diamond Crystal preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Mozzarella Cheese 🧀 | 1 cup | Fresh, shredded (low-moisture) |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Provolone Cheese 🧀 | ½ cup | Shredded, mild variety |
| Penne Pasta 🍝 | 12 oz | Dry weight, al dente cooked |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce depth |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For sautéing chicken |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
The cheese trio makes or breaks this dish. Fresh mozzarella from the deli section (not pre-shredded) gives that signature melt. Whole Milk Parmesan from a block, freshly grated, adds depth—pre-grated tastes like sawdust. Provolone should be mild, not spicy. I grab mine at Trader Joe's where they keep it cold. The butter matters too—use European-style if you can find it; it browns better. For the chicken, boneless, skinless breasts are non-negotiable—pound them to even thickness so they cook perfectly.
No heavy cream? Full-fat coconut milk works in a pinch, though texture won't be identical. Short on mozzarella? Fontina cheese at half the amount adds richness. The flour is crucial—Diamond Crystal measures perfectly (spoon into cup, level off). For the pasta, De Cecco or Barilla brands hold up best to sauce. Want extra flavor? Sauté the garlic in the olive oil until golden before adding to the roux. The red pepper flakes are optional but worth it if you like subtle heat.
This sauce reheats beautifully—just stir in a splash of milk or water if it thickens. Keeps 4-5 days in the fridge, 3 months frozen. I double the sauce and freeze half in ice cube trays for quick future meals. The pasta gets mushy when reheated, so save it for fresh eating. For leftovers, store sauce and pasta separately—toss together with a splash of water when reheating.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just brown the chicken in butter, toss in flour, deglaze with cream, and stir in that melty mozzarella. No extra pots, no fuss, and the sauce thickens right there like it’s supposed to.
- Creamy Crisp Contrast: That buttery roux from the flour and butter gives the sauce this perfect balance—silky smooth heavy cream meets the stretchy, gooey mozzarella. Honestly, the way the cheese clings to the penne? It’s the kind of dish that makes you slow down mid-bite.
- Busy Night Hero: Between us, this is my go-to when I’m starving but don’t want to slave over dinner. Toss in some frozen veggies or a side salad, and boom—you’ve got a full meal that still feels special. (Yes, even on a Tuesday night.)
- Leftovers That Win: The sauce doesn’t dry out, and the chicken stays tender—so reheating is a breeze. I’ll be real: my kids actually ask for this the next day, which never happens. Budget-friendly? Absolutely. But mostly, it’s just reliable.
Step-by-step instructions for Applebee's-inspired three cheese chicken penne
Here's how to recreate that signature creamy, melty cheese sauce with perfectly tender chicken.
Pound and Sear the Chicken Breast
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it evenly to ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness in the center. Season both sides generously with 1.5 tsp kosher salt and 0.5 tsp ground black pepper, pressing the seasoning into the meat.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 160°F. The chicken should release easily from the pan when ready. Transfer to a plate and let rest for 5 minutes before slicing into thin strips. This resting period keeps the chicken juicy when it hits the sauce.
Create the Creamy Cheese Sauce
In the same skillet, reduce heat to medium and add the 0.5 cup cold, cubed unsalted butter. Let it melt completely, then whisk in the 0.5 cup all-purpose flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty. This roux is the foundation of your creamy sauce.
Gradually whisk in the 1 cup heavy cream, ensuring no lumps form. Add the 4 minced garlic cloves and cook for 1 minute until fragrant. Remove from heat and stir in the 1 cup shredded mozzarella cheese, 0.5 cup freshly grated parmesan cheese, and 0.5 cup shredded provolone cheese. Let the mixture sit for 1 minute to melt completely, creating a thick, velvety cheese sauce. If needed, add 1-2 tablespoons of pasta water to reach your desired consistency.
Cook the Penne Pasta to Perfection
Bring a large pot of well-salted water to a rolling boil. Add the 12 oz penne pasta and cook until al dente—about 2 minutes less than package instructions suggest. Reserve ½ cup pasta water before draining, as it helps emulsify the sauce. Drain the pasta and immediately return it to the pot.
Pour the cheese sauce over the pasta and toss gently to coat evenly. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy, clingy consistency. Stir in the sliced chicken strips and 0.25 tsp red pepper flakes (if using) for a subtle kick. Let the mixture simmer together for 2 minutes to meld all the flavors.
Finish and Serve with Fresh Garnishes
Taste and adjust seasoning with additional kosher salt or black pepper if needed. The sauce should be rich, creamy, and perfectly balanced with a slight tang from the provolone. Transfer the penne to serving plates and garnish generously with 0.25 cup chopped fresh parsley for a pop of color and freshness.
Serve immediately while the pasta is hot and the cheese is still melty. Each bite should deliver tender chicken, creamy sauce, and a perfect blend of melted cheeses. For extra indulgence, top with additional grated parmesan and a sprinkle of red pepper flakes. This dish is all about that satisfying, cheesy pull—just like your favorite restaurant version!
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Sauce
- Season Chicken Twice: Salt the chicken breast before searing and again after resting—don’t skip this. The first coat keeps it from drying out, and the second ensures flavor penetrates after the initial cook. I used to skip the second round and wondered why my chicken tasted bland.
- Whisk the Roux Fast: When making the butter-flour roux, keep the heat medium-high and whisk nonstop for 1-2 minutes—any slower and you’ll get lumps. I learned this the hard way after scraping burned bits out of my sauce for the third time.
- Shred Chicken Properly: Pull the chicken off the bone while it’s still hot and use two forks to break it into small, even pieces. Big chunks ruin the texture, and cold chicken fights you. (Yes, even if you’re impatient like me.)
- Stretch the Cheese: Mix the mozzarella with a splash of heavy cream or pasta water before adding it to the sauce—this prevents clumping and makes it melt smoother. My grandmother swore by this, and she was right: the sauce is creamier when the cheese blends in like butter.
Essential equipment for applebee's three cheese chicken penne sauce
Essential Sauce Tools
Your roux is the foundation of this creamy sauce, so grab a 10-inch heavy-bottomed skillet—I use my All-Clad stainless steel—to prevent scorching. A whisk (preferably a balloon whisk) is non-negotiable for smooth, lump-free sauce.
For measuring, a liquid measuring cup ensures precise ½ cup butter and 1 cup heavy cream additions. 🧈
Cheese Prep Must-Haves
Freshly shredded cheese makes all the difference—skip pre-shredded bags (they contain anti-caking agents that prevent proper melting). Invest in a microplane for parmesan and a sharp chef's knife for hand-shredding mozzarella and provolone.
A fine-mesh strainer helps remove any stray garlic skins after mincing. I keep my cheeses in the fridge until ready to use for maximum freshness.
Pasta Cooking Gear
For perfect al dente penne, you'll need a large pot with a tight-fitting lid (I use my Calphalon stainless steel) and a colander with long handles to drain easily. A wooden spoon helps toss the pasta without breaking it.
Pro tip: Reserve ½ cup pasta water in a small bowl—this starchy liquid is your secret weapon for adjusting sauce consistency. 🍝
Chicken Prep Station
Pounding chicken requires a meat mallet (or a heavy pan) and plastic wrap to protect your counter. A meat thermometer ensures perfect doneness at 160°F—I recommend the Thermoworks Smoke for accuracy.
For slicing, a sharp chef's knife and cutting board are essential. Prep your chicken first—it rests while you build the sauce.
Optional Upgrades
Want restaurant-level results? A stand mixer with whisk attachment can handle the sauce if you're making it for a crowd. For extra flavor, a garlic press ensures even mincing.
I also keep red pepper flakes and fresh parsley on hand for finishing touches. These aren't essential, but they elevate the dish from homemade to restaurant-quality. 🌶️
Nutrition facts
Frequently asked questions
Can I substitute any of the cheeses in this recipe?
The three-cheese blend is key for that signature Applebee's flavor! You can replace provolone with Fontina (for extra creaminess) or Gruyère (for nutty depth), but avoid sharp cheeses like cheddar. For mozzarella, low-moisture is critical—pre-shredded won't melt properly. Parmesan must be freshly grated from a block for authentic flavor.
Why does my sauce get lumpy when I add the cheese?
Lumpy sauce happens when cheese melts too fast or butter separates. Always remove the pan from heat before adding cheese, then let it sit for 1 minute off the stove. For extra smoothness, whisk the cheese into the warm (not boiling) cream first, then return to low heat. A splash of pasta water helps emulsify any lumps.
How do I make this recipe gluten-free?
Replace the all-purpose flour with ½ cup gluten-free flour blend> (like Bob's Red Mill 1:1) for the roux. Use gluten-free penne pasta> and check that your heavy cream and cheese brands are certified gluten-free. The recipe remains otherwise unchanged—just monitor the roux closely as GF flours can burn faster.
Can I make this dish ahead of time?
Yes! Assemble everything except the pasta, then refrigerate the sauce and chicken separately for up to 3 days. Reheat gently with a splash of milk or water. For the pasta, cook fresh and toss with the reheated sauce—it won't hold its texture when reheated. The sauce reheats beautifully, so you can prep it the night before for quick weeknight meals.
What's the secret to perfectly tender chicken?
Pounding to ½-inch thickness ensures even cooking, and resting for 5 minutes after searing locks in juices. Use a meat thermometer—chicken should reach 160°F internally. Slice against the grain for maximum tenderness. Never skip the rest time or you'll end up with dry chicken in the creamy sauce.