Sauces & Condiments
Craving an Applebee's three cheese chicken penne sauce recipe that delivers all the cheesy, creamy goodness you love at home? This restaurant-quality dish brings that signature velvety sauce, crispy celery crunch, and perfectly grilled chicken right to your kitchen. The secret lies in a rich blend of cheddar, parmesan, and mozzarella that creates that iconic velvety texture, while a simple celery topping adds satisfying crunch in every bite.
What sets this dish apart is the balance of textures—tender al dente penne, juicy grilled chicken, and that signature celery crunch that makes it irresistible. I've perfected the sauce consistency so it clings beautifully to the pasta without being too thick, and the chicken stays moist and flavorful throughout. The best part? You can recreate this restaurant favorite in your own kitchen with just a few simple ingredients and techniques.
By the time you're done, you'll have a creamy, cheesy pasta dish that's just as satisfying as the restaurant version, but with the flexibility to adjust the heat level to your preference. The sauce is rich and flavorful, the chicken is perfectly seasoned and cooked to juicy perfection, and the celery topping adds that signature crunch that makes this dish so special. This is comfort food at its finest, ready to become your new weeknight favorite.
Serve with garlic bread and a side salad for the full Applebee's experience, or enjoy it as a hearty main dish on its own. The recipe scales easily, so you can make enough for leftovers or a crowd. Let's get cooking and bring that restaurant-quality meal to your dinner table!
Ingredients for applebee's three cheese chicken penne sauce
Restaurant-quality cheeses, tender pasta, and crispy celery—here's what brings that Applebee's flavor home.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Al dente preferred |
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, block preferred |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Mozzarella Cheese 🧀 | ½ cup | Shredded, low-moisture |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Butter 🧈 | 2 tbsp | Unsalted, melted |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Celery Stalks 🥬 | 2 whole | Diced, for topping |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 1 tbsp | For grilling chicken |
The cheeses are non-negotiable. Block cheddar melts smoother than pre-shredded, and Parmigiano-Reggiano (not Parmesan powder) gives that authentic umami punch. I grab mine at Whole Foods or the deli counter—skip the canned chicken broth too. The low-sodium kind lets you control the seasoning better. For the celery, look for crisp stalks with no browning—Trader Joe's usually has the freshest. The onions and garlic? Freshly diced makes all the difference, but frozen chopped works in a pinch (just don't overcook it).
No sharp cheddar? Monterey Jack at half the amount gets you close. Out of mozzarella? Fontina melts beautifully too. The heavy cream can be swapped for half-and-half (though it'll be lighter). For the celery topping, green onions add a nice contrast if you're feeling fancy. The flour is just for thickening—if you're watching carbs, cornstarch** works too. And yes, you can use pre-grated Parmesan (it's not ideal, but it works).
Penne keeps best in an airtight container for 3 days in the fridge. The shredded cheeses? Store them in resealable bags with paper towels to absorb moisture—lasts 2 weeks in the fridge. Freeze the sauce portion separately for 3 months if you're making extra. The celery topping is best added fresh right before serving, but you can prep it ahead and store it separately. This dish reheats beautifully—just add a splash of milk or broth to loosen the sauce.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because the chicken just needs a quick sear—not even slicing. Toss those breasts in seasoning, hit the pan for 5 minutes, and boom: tender, juicy protein ready to melt into that creamy sauce. My kids still ask why I don’t make it every night.
- Triple Cheese Magic: That sharp cheddar, parmesan, and mozzarella combo? It’s the reason I keep coming back. The chedddar gives it a sharp bite, the parmesan adds nutty depth, and the mozzarella ties it all together with stretchy, gooey perfection. Honestly, the sauce alone makes me forget this isn’t a restaurant dish.
- Lunchbox Hero: This recipe is my secret weapon for meal prep. Toss the cooled pasta and chicken into containers, and it reheats like a dream—no soggy noodles or dry chicken. My daughter packs it for school, and I still get texts begging me to make it again. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Penne and chicken breasts are cheap staples, but this dish feels like a splurge. Three types of cheese stretch the flavor without breaking the bank, and leftovers? They’re even better the next day—if you can resist eating it all fresh. Between us, I’ve fed a crowd for under $15 with this.
Step-by-step instructions for Applebee's three cheese chicken penne
Here's how to recreate that iconic restaurant sauce at home—rich, creamy, and topped with crispy celery crunch.
Grill the Chicken for Maximum Flavor
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch bite-sized pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown on one side. Flip and cook another 4-5 minutes until the internal temperature reaches 165°F and the chicken is no longer pink. Transfer to a plate and tent with foil to keep warm.
This high-heat sear creates a crispy exterior that holds up beautifully in the sauce. Don't overcrowd the pan—cooking in batches if needed prevents steaming instead of browning. The rendered chicken juices will become the foundation of your sauce, so don't drain them.
Build the Creamy Cheese Sauce Base
In the same skillet (with all those flavorful browned bits), reduce heat to medium and add the 1 whole yellow onion and 2 cloves garlic cloves. Cook for 3-4 minutes until softened and fragrant. Sprinkle in the 1 tablespoon all-purpose flour and stir vigorously for 1 minute to cook off the raw flour taste.
Slowly pour in the 1 cup chicken broth while stirring constantly to prevent lumps. Bring to a gentle simmer and let cook for 3-4 minutes until slightly thickened. Remove from heat and stir in the 0.5 cup heavy cream and 1.5 teaspoons salt. Return to low heat and add the 1 cup sharp cheddar cheese, stirring until completely melted and smooth.
Cook the Penne to Al Dente Perfection
While the sauce simmers, bring a large pot of water to a rolling boil. Add 12 oz penne pasta and cook for 1 minute less than package instructions for al dente texture. Reserve 1 cup pasta water before draining—this starchy liquid is essential for creating the perfect sauce consistency.
I like to taste-test the pasta at the 1-minute mark—it should have a slight bite. The pasta will finish cooking in the sauce, so don't overcook it. Drain and immediately add the cooked pasta to the cheese sauce, tossing gently to coat. If the sauce seems too thick, add pasta water 1 tablespoon at a time until it reaches a creamy, clingy consistency.
Add Chicken and Final Cheeses for Maximum Creaminess
Return the chicken to the skillet and stir gently to combine with the sauce. Add the 0.5 cup mozzarella cheese and 0.5 cup parmesan cheese, stirring until the mozzarella melts completely and creates that signature creamy texture. Taste and adjust seasoning with 0.5 teaspoon black pepper if needed.
Here's the thing—this is where the magic happens. The mozzarella adds that signature Applebee's creaminess while the parmesan brings depth. If you're making this ahead, don't worry—the sauce will only get better as it sits, with flavors melding together beautifully.
Top with Crispy Celery Crunch
While the main dish rests, dice the 2 whole celery stalks into ¼-inch pieces. Heat 2 tablespoons butter in a small skillet over medium heat until foaming. Add the celery and cook for 4-5 minutes, stirring occasionally, until golden brown and crispy. The celery should be tender but still hold its shape.
Divide the penne among serving plates, top with the crispy celery mixture, and serve immediately. The contrast between the creamy sauce, tender chicken, and crispy celery topping is what makes this dish so special. Each bite delivers that perfect combination of textures and flavors that makes it a restaurant favorite.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Sauce
- COOK CHICKEN TO 165°F: That thermometer reading isn’t arbitrary—chicken breast hits 165°F fast when sliced thin. Cut each breast into ½-inch strips before seasoning, or you’ll end up with dry, overcooked rubber. I learned this the hard way after serving a batch that tasted like shoe leather.
- GRILL THE CHICKEN FIRST: Skip the sauté pan—sear the chicken strips in a hot skillet with a splash of oil until golden, then set aside. The crust locks in moisture, and the residual heat finishes cooking while you toss the pasta. (Yes, even if you’re impatient like me.)
- MIX CHEESES BY TEXTURE: Sharp cheddar shreds clump—use a box grater instead of a blade. Mozzarella melts like glue, while Parmesan adds grit. Toss the pasta in the sauce off-heat, then stir in cheeses until the sauce just coats the penne. No waiting for "bubbles"—just immediate, creamy perfection.
- SALVAGE AL DENTE PASTA: Penne turns mushy fast in cheese sauce. Cook it one minute less than package instructions, then finish in the sauce. Undercooked pasta? No problem—toss it back in the pot with a splash of pasta water while the cheese melts. (Your future self will thank you.)
Essential equipment for this recipe
Sauce Thickening Tools
For that signature creamy texture, I rely on a whisk and wooden spoon—the whisk helps emulsify the cheese perfectly while the spoon gives me better control when stirring in the heavy cream. A silicone spatula comes in handy for scraping up any stuck-on bits from the bottom of the pan. I keep these tools within arm's reach while cooking to maintain the sauce's consistency without breaking stride. 🥄
Pasta Cooking Essentials
Your pasta pot needs a colander with a wide rim (I use a OXO Good Grips model) to make draining and reserving pasta water effortless. A large, deep pot (at least 8-quart capacity) prevents overflowing when boiling penne. For al dente perfection, I set a timer and test the pasta 1 minute early—this ensures it finishes cooking in the sauce without turning mushy. A ladle helps transfer the pasta to the sauce without losing any starchy water.
Chicken Cooking Gear
For the chicken, I use a 12-inch cast iron skillet (like Lodge) because it retains heat beautifully and creates those golden-brown sear marks. A meat thermometer (I recommend ThermoWorks Smoke) ensures the chicken reaches 165°F safely. I also keep a tongs handy for flipping the chicken pieces without losing them in the pan. A wire rack on a baking sheet helps keep the cooked chicken warm while you finish the sauce.
Celery Crunch Setup
The celery topping requires a sharp chef's knife (I prefer Wüsthof) and a cutting board with a non-slip mat to keep it steady. A small skillet (8-inch) works perfectly for toasting the celery in butter. I use a spoon to stir the celery frequently and prevent burning. For serving, I like to use deep plates (like Corelle Stoneware) to hold the creamy pasta without spills. A small bowl nearby helps portion the crispy celery topping neatly.
Optional Pro Tools
If you're making this often, consider an immersion blender to achieve that ultra-smooth sauce texture without lumps. A microplane comes in handy for freshly grating the parmesan—it makes all the difference in flavor. For meal prep, I use glass storage containers with tight-sealing lids to keep the sauce fresh for up to 4 days in the fridge. A kitchen scale helps measure the cheeses precisely, especially if you're adjusting the recipe for a crowd.
Nutrition facts
Frequently asked questions
Can I make this dish ahead of time?
Prepare the sauce and cooked pasta up to 2 days ahead—store in an airtight container in the fridge. Reheat with a splash of milk or broth to restore creaminess. For the celery topping, make it fresh before serving to keep it crispy. The chicken can be cooked and refrigerated separately for up to 2 days too.
What if I don't have sharp cheddar?
No problem! Substitute with Monterey Jack (use half the amount) or fontina cheese for a similar melt. Avoid pre-shredded cheeses—they contain anti-caking agents that make the sauce grainy. If you're dairy-free, try a creamy cashew or coconut milk base with nutritional yeast for a cheesy flavor.
How can I make the sauce extra creamy?
For restaurant-style creaminess, add 2 tablespoons of cream cheese along with the mozzarella, or whisk in 1 tablespoon of cornstarch mixed with 2 tablespoons cold water at the end. Another trick is to use half-and-half instead of heavy cream for a lighter but still rich texture.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add extra richness and stay juicier. Cook them for 5-6 minutes per side until golden and reach 165°F internally. Since thighs are darker meat, you might want to reduce the salt slightly. The skin-on version adds crispy texture—just remove it before adding to the sauce.
Why did my celery turn mushy instead of crispy?
Celery needs gentle heat—keep the skillet at medium-low and stir frequently. Overcooking or too-high heat releases moisture, making it soggy. For extra crunch, add 1 teaspoon of cornstarch** to the butter before cooking the celery. Also ensure your celery is fresh with no browning.