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This Applebee's Three Cheese Chicken Penne copycat recipe delivers the same celery-crusted crunch and melted cheese rivers you crave at home. The secret lies in perfectly al dente pasta, crispy celery breading, and a rich three-cheese sauce that coats every bite. I've tested this recipe dozens of times to ensure it replicates the restaurant's signature texture and flavor—no shortcuts, just restaurant-quality results.
The foundation starts with crispy chicken coated in a celery-based breading that stays crunchy even after baking. Meanwhile, penne pasta cooks to al dente perfection, soaking up the creamy cheese sauce without becoming mushy. This isn't just another pasta dish—it's a foolproof method that transforms weeknight dinners into something special. The sauce, made with mozzarella, parmesan, and provolone, creates those signature cheese rivers that make this dish irresistible.
What you'll end up with is a restaurant-quality plate featuring tender chicken, crispy celery crust, and penne smothered in melted cheese. The presentation matters too—golden-brown chicken sits atop the pasta, with cheese sauce pooling around it just like at Applebee's. This recipe serves four, making it perfect for family dinners or gathering friends when you're craving comfort food.
Ready to make this at home? The process is straightforward but requires attention to detail—especially when it comes to achieving that perfect crispy chicken and creamy sauce. Each step builds on the last to create a dish that's worth the effort. Let's get started on recreating this classic copycat recipe that's been a favorite for years.
Ingredients for applebee's three cheese chicken penne copycat
Restaurant-quality ingredients for crispy chicken, al dente pasta, and signature cheese rivers at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness for crispiness |
| Celery Stalks 🧅 | 2 cups | Finely chopped, fresh for crunch |
| All-Purpose Flour 🌾 | 1 cup | For breading, unsifted preferred |
| Penne Pasta 🍝 | 12 oz | Dry weight, al dente cooking time |
| Mozzarella Cheese 🧀 | 8 oz | Fresh, shredded by hand |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, block preferred |
| Provolone Cheese 🧀 | 4 oz | Shredded, mild variety |
| Heavy Cream 🥛 | ½ cup | Full-fat for rich sauce |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for pasta cooking |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce depth |
| Dried Oregano 🌿 | 1 tsp | Italian blend preferred |
| Salt 🧂 | 1 ½ tsp | Kosher preferred, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for brightness |
| Olive Oil 🫒 | 2 tbsp | For crispy chicken coating |
The celery is non-negotiable for that signature crunch—fresh, crisp stalks from the produce section yield the best results. Whole Foods or local markets often carry the freshest celery, but any grocery store's celery works if it's firm and vibrant. For the chicken, boneless, skinless breasts are essential to avoid greasiness; pound them to an even thickness so they cook uniformly. The cheese trio—fresh mozzarella, Parmigiano-Reggiano, and provolone—creates those signature rivers, so don't skimp on quality. Pre-shredded cheese lacks moisture and meltability, so grating your own is worth the extra minute.
No fresh celery? Celery seed at half the amount mimics the flavor, though texture will differ. Substituting provolone with sharp cheddar works in a pinch, but the sauce won't be as creamy. For the chicken broth, low-sodium versions like Pacific Foods prevent over-salting the dish. The pasta must be al dente—undercooked by one minute—so it doesn't turn mushy when tossed with the sauce. If you're short on time, Trader Joe's pre-shredded mozzarella (the fresh kind, not the pre-shredded with anti-caking agents) can be used, but hand-shredded is ideal.
Freshly chopped celery keeps for 5-7 days in the fridge, sealed in a bag with a paper towel to absorb moisture. The grated cheeses should be combined and stored in an airtight container, pressed with parchment paper to prevent drying out, for up to 3 days. This dish reheats beautifully—cover with foil to prevent drying, and add a splash of milk or broth if the sauce thickens. Portion leftovers into single servings for quick reheating, as the cheese sauce can separate if stored too long.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this trick—just toss the chicken, celery, and flour into a single pot, then add the pasta and sauce. No extra pans, no mess, and honestly? The celery blends right in without needing to be chopped into tiny pieces.
- Cheesy Crispy Perfection: That golden, slightly crispy edge on the chicken? It’s all in the flour dredge and quick sear. The mozzarella stretches into creamy strands when tossed in, and between us—it’s the kind of dish that disappears faster than my willpower on a Tuesday.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The pasta holds up for days, the chicken stays tender, and I’ll be real: my kids actually eat the veggies (thanks, sneaky celery). Pack it cold or reheat it—either way, it’s a win.
- Budget-Friendly Feast: A single chicken breast and a bag of celery stretch for four servings. Mozzarella’s cheap in bulk, and penne’s a pantry staple. I’ve fed my whole family, my book club, and even my skeptical in-laws—all without breaking the bank.
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Master the celery-crusted chicken and rich cheese sauce that makes this restaurant classic shine.
Prepare the Celery-Crusted Chicken
Begin by pounding the 1.5 lb boneless, skinless chicken breasts to an even ½-inch thickness between two sheets of plastic wrap. This ensures even cooking and maximum crispiness. Season both sides generously with 1.5 tsp salt and 0.5 tsp black pepper, then dredge lightly in 1 cup all-purpose flour, shaking off any excess. Set the floured chicken aside while you prepare the celery crust.
In a food processor, pulse the 2 cups finely chopped celery stalks until you achieve a coarse crumb texture—think breadcrumbs but with more texture. This celery mixture will create the signature crunchy coating. Spread the celery crumbs on a plate and press each chicken breast into the mixture, coating both sides thoroughly. Let the coated chicken rest for 10 minutes while you heat the oil.
Create the Crispy Chicken Coating
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the celery-crusted chicken and cook for 3-4 minutes per side until the coating is deep golden brown and crispy. The chicken should register 165°F internally when checked with an instant-read thermometer. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
Real talk: Don't skip the crispy coating—this is what makes the copycat recipe authentic. If the celery crumbs release too easily, press them down gently with a spatula during the first minute to ensure they adhere properly. The chicken will rest while you prepare the pasta and sauce, so no need to worry about it drying out.
Cook the Penne and Prepare the Cheese Sauce
Bring a large pot of salted water to a rolling boil and add the 12 oz penne pasta. Cook until 1 minute shy of the package directions for al dente texture. Reserve ½ cup pasta water before draining, then set the pasta aside. In the same pot, melt 2 tbsp butter over medium heat and add the 4 minced garlic cloves. Cook for 30 seconds until fragrant but not browned.
Stir in the 1 tsp dried oregano, then gradually whisk in the 0.5 cup heavy cream and 1 cup chicken broth. Let the mixture simmer for 3-4 minutes until slightly thickened. This forms the base of your sauce—don't rush this step, as proper flavor development is key. The sauce should coat the back of a spoon but remain smooth and silky.
Combine and Melt the Three Cheeses
Return the cooked pasta to the sauce pot and toss to combine. In a separate bowl, mix together the 8 oz shredded mozzarella cheese, 4 oz shredded provolone cheese, and 0.5 cup freshly grated parmesan cheese. Sprinkle this cheese mixture evenly over the pasta and chicken, then fold gently to distribute. The heat from the pasta will begin melting the cheese immediately, creating those signature rivers of melted goodness.
Cover the pot and let it sit off the heat for 2-3 minutes, stirring once halfway through. This resting period allows the cheese to fully melt and create a creamy, cohesive sauce. If the mixture looks too thick, add 1-2 tablespoons of reserved pasta water to loosen it to your desired consistency. The final dish should have visible cheese pull and a glossy sheen from the sauce.
Serve with Restaurant-Quality Presentation
Transfer the three-cheese chicken penne to serving plates, ensuring each portion has an even distribution of chicken, pasta, and melted cheese. Garnish with additional freshly grated parmesan cheese and a sprinkle of black pepper for color contrast. The dish should have visible crispy celery crumbs on the chicken and glossy cheese rivers throughout the pasta.
Serve immediately while the chicken is still warm and the cheese remains gooey. This copycat version delivers the same satisfying crunch, rich sauce, and melty cheese experience that made the restaurant original a favorite. The celery crust adds a subtle crunch that contrasts beautifully with the creamy pasta and tender chicken.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- BRINE THE CHICKEN: Toss those chicken breasts in saltwater for 20 minutes before cooking—even if you’re in a hurry. I used to skip this, but the meat stays juicier and absorbs flavors better, especially when you’re drowning it in that creamy cheese sauce later.
- DICE THE CELERY SMALL: Cut the celery into tiny, uniform pieces—think rice-sized, not matchstick. Big chunks make the sauce look sloppy, and you’ll end up with uneven texture in the final dish. Trust me, your future self will notice.
- DON’T OVERMIX THE SAUCE: Once you add the cheese, stir just until melted—lumpiness is better than gluey. I learned this after making a batch so smooth it tasted like a sad, greasy paste. A few streaks of melted cheese? That’s the real deal.
- TOAST THE PASTA: Drain the penne, toss it with a drizzle of oil, and give it a quick shake in a hot pan for 30 seconds. It’ll crisp up slightly and soak up the sauce like a sponge. Skipping this step means soggy noodles, and nobody wants that.
Serving suggestions for this dish
Classic Pairings
Serve this dish with a crisp green salad featuring mixed greens, cherry tomatoes, and cucumber slices tossed with a light balsamic vinaigrette. The acidity cuts through the richness of the cheese sauce beautifully. I love using arugula for its peppery bite, which balances the creamy pasta. 🥗
For a complete meal, add garlic bread or crusty Italian bread on the side. The bread soaks up any leftover cheese sauce, making it a crowd-pleaser. A simple roasted vegetable medley with carrots, zucchini, and bell peppers also works well, especially if you're serving this for a family dinner.
Beverage Recommendations
A chilled glass of white wine like Sauvignon Blanc or Pinot Grigio complements the dish perfectly. The crisp acidity of these wines cleanses the palate between bites of creamy pasta and crispy chicken. For beer lovers, a light lager such as Peroni or Heineken provides a refreshing contrast without overpowering the flavors.
If you prefer something non-alcoholic, a sparkling lemonade with fresh mint or a sparkling water with a splash of cranberry juice adds a refreshing twist. The effervescence helps balance the richness of the cheese sauce, making each bite more enjoyable.
Presentation Tips
To recreate the restaurant look, serve the dish on white or light-colored plates to make the golden-brown chicken and glossy cheese sauce stand out. Place the chicken on top of the pasta, allowing the cheese to pool around it for that signature presentation. Garnish with a sprinkle of fresh parsley or basil for a pop of color and freshness.
For an extra touch, drizzle a little olive oil around the plate before serving to enhance the visual appeal. The oil adds a subtle sheen that makes the dish look even more appetizing. Don’t forget to add a side of extra cheese sauce on the side for those who want more!
Make-Ahead Serving
This dish reheats beautifully, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F for 10-15 minutes or until heated through. Add a splash of milk or chicken broth if the sauce seems too thick after reheating.
For a make-ahead dinner party, prepare the chicken and sauce separately, then assemble just before serving. This keeps the chicken crispy and the sauce creamy. If you're serving a crowd, double the recipe and use two large baking dishes to keep everything warm in the oven while you finish plating.
Nutrition facts
Frequently asked questions
Why does the celery crust need to rest before cooking?
The 10-minute rest lets the celery crumbs adhere better to the chicken, preventing them from falling off during cooking. This step is crucial for that signature crispy texture you get at Applebee's. Think of it like letting breadcrumbs stick to fish—patience pays off with maximum crunch!
Can I substitute the celery crust with something else?
For a quick version, you can use 1 cup crushed cornflakes or panko breadcrumbs mixed with 1 tsp dried parsley to mimic the celery flavor. However, the celery gives that unique crunch and subtle flavor that's hard to replicate. If you're avoiding celery, try ½ cup crushed potato chips for a different but still crispy texture.
How do I prevent the pasta from getting mushy when mixing with the sauce?
Cook the penne 1 minute less than package instructions for perfect al dente texture, then toss immediately with the warm sauce. The residual heat from the pasta will melt the cheese without overcooking. If needed, add 1-2 tablespoons of reserved pasta water to loosen the sauce—never cold water, as it can shock the pasta and make it soggy.
What's the best way to keep the chicken crispy while the pasta cooks?
After cooking, transfer the chicken to a wire rack set over a baking sheet. This allows air circulation to keep it crispy while you finish the pasta. If you must hold it, tent with foil and keep it warm in a 200°F oven for up to 15 minutes. The key is minimizing steam exposure, which turns crispy coatings soggy.
Can I make this dish ahead of time?
Prepare components separately: cook the chicken and sauce ahead, then assemble just before serving. Store chicken in the fridge for 2 days (reheat at 350°F for 10 minutes), and sauce in an airtight container for 3 days. For best results, serve immediately after assembling—this keeps the celery crust crispy and cheese sauce creamy. The flavors actually improve overnight!