Want a restaurant-style pasta dinner at home? Try Copycat Applebee’s Three Cheese Chicken Penne. It’s a great option! We mix tender, seasoned chicken with penne pasta and a rich three-cheese cream sauce. Then, we top it all off with fresh tomato and basil.
The result is creamy, cheesy, savory, and surprisingly easy to make. The fresh tomato topping adds a bright, tangy kick to the rich sauce. This balance makes each bite feel light, not too heavy.
This homemade dish is great for a weeknight dinner, family meal, or a comfortable weekend pasta night.
Why We Love This Three Cheese Chicken Penne
There’s a lot to like about this creamy chicken pasta.
- Creamy and cheesy: Three flavorful cheeses create a rich sauce with plenty of depth.
- Tender chicken: Bite-size chicken pieces cook quickly and pick up plenty of seasoning.
- Fresh tomato topping: Fresh tomatoes and basil give the dish a bright taste. Garlic and balsamic vinegar add extra flavor.
- Simple ingredients: Most ingredients are easy to find at a regular grocery store.
- Weeknight-friendly: You can prepare the entire meal in about 30–40 minutes.
- Better than jarred sauce: A homemade cheese sauce gives the pasta a fresher, richer flavor.
- Easy to customize: We can adjust the spice, cheese, pasta, and toppings to suit our preferences.
The combination of creamy pasta and fresh tomato topping is what really makes this dish stand out.
What Is Three Cheese Chicken Penne?
Three cheese chicken penne is a creamy pasta dish made with penne pasta, seasoned chicken, and a sauce built around three cheeses.
For our version, we use Asiago, Parmesan, and white cheddar. Each cheese contributes something different: Asiago adds a pleasantly sharp flavor, Parmesan brings savory depth, and white cheddar gives the sauce body and a smooth, cheesy character.
We finish the pasta with a simple tomato topping made with fresh tomatoes, basil, garlic, olive oil, and a little balsamic vinegar.
This isn’t intended to reproduce a restaurant kitchen recipe ingredient-for-ingredient. Instead, it’s
a homemade take on the flavors people love about the popular Applebee’s-style dish.
Ingredients You’ll Need
For the Chicken
- 1½ pounds boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
Chicken thighs can also work if we prefer darker meat. Cut the chicken into fairly even bite-size pieces so everything cooks at the same rate.
For the Pasta
- 12–16 ounces penne pasta
- Salt, for the pasta water
Penne is ideal because its ridges and hollow centers hold onto the creamy sauce. If penne isn’t available, you can substitute rigatoni, ziti, or another short pasta.
For the Three Cheese Sauce
- 2 cups heavy cream
- 1 cup freshly grated white cheddar
- ¾ cup grated Asiago cheese
- ½ cup freshly grated Parmesan
- ½ cup chicken broth
- ¼ teaspoon black pepper
Freshly grated cheese melts more smoothly than wide pre-shredded varieties, making it especially useful for a creamy cheese sauce.
For the Fresh Tomato Topping
- 1 cup diced cherry or grape tomatoes
- ¼ cup fresh basil, chopped
- 2 cloves garlic, finely minced
- 1 tablespoon olive oil
- 1–2 teaspoons balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
The tomato mixture doesn’t need to be complicated. Its job is to add freshness, acidity, and color to an otherwise rich pasta dish.
How to Make Copycat Applebee’s Three Cheese Chicken Penne
1. Prepare the Fresh Tomato Topping
Combine the diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and black pepper in a small bowl.
Stir gently to keep the tomatoes intact.
Set the mixture aside while we prepare the rest of the meal. Let it sit for a few minutes so the garlic, basil, and balsamic vinegar can mingle with the tomatoes.
2. Cook the Penne
Bring a large pot of generously salted water to a boil.
Add the penne and cook according to the package directions until al dente. The pasta should be tender but still firm when you bite it.
Before draining, reserve about ½ cup of the pasta water.
Drain the pasta and set it aside.
That reserved pasta water can come in handy if the finished sauce becomes thicker than we want.
3. Season the Chicken – Give it some Flair
Cut the chicken breast into bite-sized chunks – nothing too big, nothing too small.
Now toss the chicken pieces into a bowl and add a load of olive oil, a pinch of Italian seasoning, some paprika for that smoky taste, salt to bring out the flavors, a few grinds of black pepper, and if you like a bit of heat, a sprinkle of red pepper flakes.
Just toss it all together until every bit of chicken is evenly coated – you don’t need to overdo it; just a good shuffle will do.
We don’t need a long, drawn-out marinating time here; you can skip that altogether & just get on with the rest of your weeknight dinner.
4. Get the Chicken Golden Brown & Cooked through
Turn the heat up high in a big skillet. Once it’s hot, add the chicken in a single layer – don’t overcrowd it; cook it in batches if that’s what it takes to avoid a messy, steaming hot pan.
You want the outside of the chicken to be all brown & crispy and the inside cooked all the way through. Remember, food safety comes first, so the chicken should reach an internal temperature of 165 degrees Fahrenheit (74c) at its thickest part.
Take the cooked chicken out of the skillet & pop it on a clean plate on the side.
You don’t need to waste any of those lovely browned bits left in the skillet – they’re full of flavor & will soon become part of the sauce.
5. Make That 3 Cheese Cream Sauce – It’s a Big One
Turn the heat right back down low in that same skillet.
Pour the heavy cream in & gently let it come to a simmer – you don’t want it boiling away like a mad thing.
Now here comes the fun part: add the Asiago, white cheddar & Parmesan cheese slowly, while stirring it continuously like you mean it – it’s a slow melt, but it’s worth it.
Once that cheese is melted, slowly add in the chicken broth.
Let it cook for a few more minutes, stirring the whole time, until it’s creamy & coats the back of your spoon.
If it gets too thick, you can add a splash or two of your pasta water.
6. Add the Penne – Time to get it all together
Now add the cooked penne directly to the cheese sauce.
Give it a quick toss to coat the pasta & you’re ready to move on to the next bit.
Let it sit in the sauce on low heat for about a minute – this lets the sauce cling to the penne instead of just pooling at the bottom of the pan.
7. Add the Chicken – Bring it all Home
Pop the cooked chicken back into the skillet.
Give it a gentle fold through the pasta & the sauce – you don’t want to break up the chicken too much; just a nice fold will do.
Give it a little taste – if it’s a bit flat, you can always add a pinch more black pepper, salt, or red pepper flakes if you can handle it.
8. Finish it all off with the Tomato Topping
Just before serving, spoon your fresh tomato & basil mix over the creamy chicken penne.
Don’t stir it all in with the sauce; get it on top where it’s nice & visible – it’s all about texture & contrast here.
Serve it up & enjoy.
What to Serve With Three Cheese Chicken Penne
Since this pasta is already a rich, filling dish, you’re best off sticking with lighter sides.
Simple Green Salad
A simple green salad with a light vinaigrette is a great way to cut through all that cheese sauce.
Garlic Bread
For a classic comfort food dinner, warm garlic bread is a no-brainer – it’s just the perfect combo with the pasta.
Roasted Vegetables
Roasting some broccoli, asparagus, zucchini, or green beans adds a nice pop of color and texture to the meal.
Extra Fresh Basil
A little fresh basil over each serving adds a fresh aroma and a bit of color.
How to Store Leftover Chicken Penne
Once you’ve cooled the leftovers a bit, pop them in an airtight container and refrigerate within a couple of hours of cooking. You can use ’em for up to 3 to 4 days.
And don’t worry if the sauce has thickened up a bit when you refrigerate it – that’s just normal.
How to Reheat Three Cheese Chicken Penne
When you’re reheating leftovers, it’s best to do it gently.
Stovetop Method
Just place the pasta in a saucepan over low to medium-low heat – don’t let it get too hot.
Add a splash of cream, milk, chicken broth, or water and stir gently while it heats up.
The extra liquid helps loosen the sauce and brings back some of the creaminess.
Microwave Method
Pop a serving in a microwave-safe bowl, add a splash of cream or milk, cover loosely, and heat in short bursts. Stir between each burst until the pasta is hot all the way through.
But watch out not to overheat it – that can cause the cheese sauce to separate.
Applebee’s Three Cheese Chicken Penne Recipe
Ingredients
Method
- Combine the diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and black pepper in a small bowl. Stir gently and set aside.
- Bring a large pot of generously salted water to a boil. Cook the penne according to the package directions until al dente. Reserve about ½ cup of pasta water, then drain the pasta.
- Cut the chicken into bite-size pieces. Toss with olive oil, Italian seasoning, paprika, salt, black pepper, and red pepper flakes if using.
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook until browned and completely cooked through. The chicken should reach an internal temperature of 165°F (74°C). Transfer to a clean plate.
- Reduce the skillet heat to medium-low. Add the heavy cream and bring it to a gentle simmer. Gradually add the Asiago, white cheddar, and Parmesan, stirring continuously until melted and smooth.
- Add the chicken broth and continue cooking gently until the sauce thickens and coats the back of a spoon.
- Add the cooked penne to the cheese sauce and toss until evenly coated. If the sauce is too thick, add reserved pasta water a little at a time.
- Return the cooked chicken to the skillet and gently fold it into the creamy pasta. Taste and adjust the seasoning if needed.
- Add the Tomato Topping
- Spoon the fresh tomato and basil mixture over the pasta just before serving. Serve immediately with extra Parmesan or fresh basil if desired.
Notes
- Freshly grated cheese melts more smoothly and helps create a creamy sauce.
- Keep the sauce at a gentle simmer rather than boiling it.
- Penne can be replaced with rigatoni, ziti, rotini, cavatappi, or another short pasta.
- Boneless, skinless chicken thighs can be used instead of chicken breast.
- Leave out the red pepper flakes for a mild version.
- If the sauce becomes too thick, loosen it with reserved pasta water, chicken broth, or a small splash of cream.
- Refrigerate leftovers in an airtight container and use within 3–4 days.
- Reheat gently with a splash of cream, milk, broth, or water to loosen the sauce.
This one is amazing Recipe and cook easyly with less Effort.
Best weekend Recipe.