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Applebee's Three Cheese Chicken Penne copycat recipe delivers the same celery-crusted chicken and creamy mushroom depth you know from the restaurant, but with a professional chef's precision at home. After years of perfecting restaurant copycats, I've cracked the code on replicating that signature celery crust and hidden mushroom flavor—both secrets that make this dish stand out. The three-cheese sauce blends perfectly with the pasta, creating that signature creamy texture without being overly heavy.
The key to this recipe lies in the chicken preparation: a crispy celery crust that stays intact while the chicken cooks through, and a subtle mushroom depth that enhances the sauce without overpowering it.
I've tested this recipe dozens of times to ensure the pasta remains al dente while the sauce coats every strand perfectly. This isn't just a copycat—it's a restaurant-quality dish you can make in your own kitchen with simple ingredients and precise techniques.
What you'll end up with is tender penne pasta tossed in a rich, velvety three-cheese sauce that clings to each noodle, topped with crispy celery-crusted chicken pieces. The sauce has just the right balance of creaminess and tang, while the celery crust adds a satisfying crunch with every bite.
This recipe serves four and comes together in about 30 minutes, making it perfect for a weeknight dinner that feels like a restaurant meal.
The beauty of this dish is its versatility—it works as a standalone meal or pairs beautifully with a simple side salad. Once you try this version, you'll never settle for the restaurant copy again. Let's get started on creating your own restaurant-quality Three Cheese Chicken Penne at home.
Ingredients for applebee's three cheese chicken penne copycat
Celery crust, three cheeses, and hidden mushroom magic—just 18 ingredients for restaurant-quality penne.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to 1/4-inch thickness |
| Penne Pasta 🍝 | 12 oz | Dry, al dente preferred |
| Celery Stalk 🧅 | 1 whole | Finely chopped for crust |
| Garlic Cloves 🧄 | 4 cloves | Minced for crust and sauce |
| Shallots 🧅 | 2 whole | Finely diced for flavor base |
| White Mushrooms 🍄 | 8 oz | Sliced thin for hidden depth |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Sharp Cheddar Cheese 🧀 | ½ cup | Shredded, not pre-shredded |
| Cream Cheese 🧈 | 4 oz | Full-fat, softened |
| Butter 🧈 | 2 tbsp | Unsalted, for sauce richness |
| All-Purpose Flour 🌾 | 1 tbsp | For sauce thickening |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ¼ tsp | Or 1 tsp fresh thyme |
| Olive Oil 🫒 | 2 tbsp | For crust and sautéing |
The celery crust is non-negotiable for that signature crunch. Look for fresh celery with crisp stalks—the darker the green, the better. I grab mine from Whole Foods or the produce section at Kroger; avoid the pre-cut kind. For the chicken, boneless, skinless breasts work best—pounding them to even thickness ensures they cook through without drying out. The mushrooms? Baby Bella or white mushrooms are ideal, but cremini works too. Pro tip: slice them thin so they cook down and disappear into the sauce without overpowering it.
No heavy cream? Half-and-half plus a splash of milk gets you close. Pre-shredded cheddar gets clumpy—buy a block and shred yourself (it keeps better too). Short on thyme? Dried oregano at half the amount works in a pinch, but fresh thyme is ideal. The celery crust is all about texture—toast it in olive oil until golden before pressing it onto the chicken. Don’t skip this step (trust me on the full-fat cream cheese—it’s worth the extra minute to soften it properly).
This sauce reheats like a dream—just add a splash of broth or water to loosen it up. Keeps for 4-5 days in the fridge, freezes beautifully for 3 months. I like to make a double batch and freeze half; it’s perfect for lazy weeknights. The pasta stays al dente longer if you shock it in ice water right after cooking. For extra crunch, toast the celery crust pieces in the oven at 400°F for 3-4 minutes before serving.
Why You'll Love This Recipe
- No-Fuss Weeknight Win: I swear by this one—just sear the chicken, toss in the celery and shallots, and let the sauce do the work. No fancy techniques, no last-minute grocery runs. That crispy chicken edge? Chef’s kiss. The kind of dish that makes you feel like you actually cooked dinner when you just stirred a pot.
- Three-Cheese Magic: Honestly, the blend of cheddar, parmesan, and mozzarella in that creamy sauce is ridiculously good. It’s rich but not heavy, tangy but not overpowering—like Applebee’s nailed it, and now you can too. The garlic and celery add this bright, fresh kick that cuts through the richness perfectly.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Toss the leftovers into a container, and boom—you’ve got a lunch that feels fancy but costs next to nothing. My kids (yes, even the picky one) grab it without complaint. Pack it cold or reheat it, and it’s always a hit.
- Budget-Friendly Feast: Here’s what sold me—this feeds four for under $15, and the ingredients are so versatile. Use the leftover chicken in wraps the next day, or stretch the pasta into soup. No wasted leftovers, no breaking the bank. It’s the kind of recipe that makes you wonder why you ever ordered takeout.
Step-by-step instructions for Applebee's three cheese chicken penne copycat
Here's how to recreate that signature restaurant dish with crispy chicken and creamy mushroom sauce.
Prepare the Celery-Crusted Chicken
Place the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ¼-inch thickness using a meat mallet. This ensures even cooking and maximum crispiness from the celery crust.
In a food processor, pulse the 1 whole celery stalk, 4 cloves garlic, 2 whole shallots, ½ tsp salt, ¼ tsp dried thyme, and ½ tsp black pepper until finely chopped but not pasty. Transfer to a shallow dish and add the chicken breasts, turning to coat completely. Refrigerate for 15 minutes to let the flavors meld.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a plate and tent with foil to keep warm.
Cook the Penne and Sauté the Mushrooms
Bring a large pot of salted water to a boil and cook the 12 oz penne pasta until al dente (about 1 minute less than package instructions). Reserve ½ cup pasta water before draining.
In the same skillet (no need to clean it), add 2 tbsp butter and the 8 oz sliced white mushrooms. Cook over medium heat for 5-6 minutes until the mushrooms release their moisture and turn golden. Add the minced 4 cloves garlic and cook for 30 seconds until fragrant.
Sprinkle 1 tbsp all-purpose flour over the mushrooms and stir for 1 minute to cook off the raw flour taste. Slowly whisk in ½ cup chicken broth and 1 cup heavy cream, stirring constantly until the sauce thickens to a velvety consistency.
Combine and Finish the Three-Cheese Sauce
Reduce heat to low and stir in the 4 oz softened cream cheese, ½ cup parmesan cheese, and ½ cup sharp cheddar cheese until completely melted and smooth. Add 1 tbsp lemon juice and stir well. The sauce should coat the back of a spoon.
Return the cooked chicken to the skillet and gently toss with the sauce for 1-2 minutes. Add the drained penne pasta and toss everything together, adding reserved pasta water as needed to reach your desired consistency. The sauce should cling beautifully to both the pasta and chicken.
Serve with Crispy Crust Intact
Transfer the chicken penne to serving plates, making sure to keep the crispy celery crust intact. The dish should have a perfect balance of tender chicken, creamy mushroom sauce, and al dente pasta.
Garnish with additional grated parmesan cheese if desired. Serve immediately while the chicken is still crispy and the pasta holds its shape. This copycat version delivers all the comforting flavors of the restaurant classic right in your own kitchen.
Pro Tips For Making Applebee'S Three Cheese Chicken Penne Copycat
- BRINE THE CHICKEN: Toss your chicken breasts in ice water with 1 tablespoon salt per quart for 20 minutes before cooking—it stays juicier, especially when you’re searing them later. I used to skip this and end up with dry, rubbery chicken that tasted like it had been microwaved. Trust me, the saltwater bath makes all the difference when you’re dealing with lean breast meat.
- SWEAT THE AROMATICS LOW: Cook your celery, shallots, and garlic at a slow simmer for 8-10 minutes until the celery is soft and the shallots turn translucent—don’t rush this. I learned the hard way that skipping this step leaves your sauce tasting raw and bitter, like you just chopped the veggies right before tossing them in.
- SAVE THE PASTA WATER: Reserve at least 1 cup of starchy pasta water before draining—you’ll need it to loosen the cheese sauce later. I used to dump it all out, then struggle to get the sauce to coat the penne properly. That water is liquid gold for emulsifying the cheese.
- MELT THE CHEESE GRADUALLY: Whisk in the cheeses (parmesan, cheddar, and cream cheese) one at a time, letting each melt completely before adding the next—otherwise, you’ll end up with clumps. I was skeptical until I tried it, and now I swear by the slow, patient approach. The sauce turns silky instead of grainy.
Pro cooking tips for perfect results
Celery Crust Secrets
That signature crunch comes from finely chopping the celery in a food processor until it's almost paste-like but still retains shape. I pulse mine with garlic and shallots until it looks like wet sand—this ensures maximum surface area for crisping.
The key is toasting it in olive oil until golden before pressing it onto the chicken. 🔥
Don't skip the 15-minute marinade—this lets the celery release its moisture and cling properly to the chicken. I like to use a shallow dish and turn the chicken pieces gently to coat all sides evenly.
For extra crunch, I sometimes add 1 tbsp crushed cornflakes to the celery mix before pressing it onto the chicken.
Chicken Doneness
Use a meat thermometer to check for 165°F internal temperature—this is non-negotiable. I've seen many home cooks overcook the chicken, making it dry and ruining the celery crust. Cook the chicken in batches if needed to avoid crowding the pan, which lowers the temperature and steams instead of sears.
Mushroom Magic
The mushrooms are the hidden flavor bomb in this dish. Slice them thinly so they cook down completely and disappear into the sauce. I like to use a mandoline for even slices. Cook them until they release their moisture and turn golden—this adds depth without making the sauce watery. 🍄
Sauce Consistency
The three-cheese sauce should be velvety but not gluey. I use 1 tbsp flour as a slurry (mixed with cold water) rather than just sprinkling it in—this prevents lumps. The sauce should coat the back of a spoon but still be pourable.
If it's too thick, add reserved pasta water 1 tbsp at a time until you reach the perfect consistency.
Pasta Perfection
Cook your penne pasta until it's 1 minute less than package instructions—it'll finish cooking in the sauce. Reserve ½ cup pasta water before draining; this starchy water is liquid gold for adjusting sauce consistency.
I always shock the pasta in ice water for 1 minute after cooking to stop the cooking process and maintain al dente texture. ❄️
Final Touches
Serve immediately while the celery crust is still crispy. If you need to hold the dish for a few minutes, tent it with foil to keep the chicken warm.
For extra restaurant-style presentation, I like to garnish with a sprinkle of fresh parsley and a few extra celery bits on top to highlight that signature crunch.
Nutrition facts
Frequently asked questions
Why does the celery crust need to be toasted before pressing it onto the chicken?
Toasting the celery mixture in olive oil until golden creates maximum crispiness and flavor concentration. The heat removes excess moisture, allowing the crust to adhere perfectly to the chicken while delivering that signature crunch. Skipping this step results in a soggy, flavorless coating that won't hold up.
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs work beautifully—they stay juicier and add more richness to the dish. Pound them to ½-inch thickness and adjust cooking time to 5-6 minutes per side until they reach 165°F internally. The celery crust will still crisp up perfectly, and the thighs' natural fat enhances the creamy sauce.
What's the best way to reheat leftovers without making the celery crust soggy?
Reheat only the sauce and pasta separately in the microwave for 1-2 minutes until warmed through. Add the chicken last and cover with a damp paper towel for 30 seconds—this traps steam without steaming the crust. For oven reheating, bake at 350°F for 10 minutes covered with foil, then broil for 1 minute to restore crispiness.
How do I fix a sauce that's too thick or too thin?
For a thick sauce, whisk in reserved pasta water 1 tbsp at a time until silky smooth. If too thin, mix 1 tsp cornstarch with 1 tbsp cold water, stir into the sauce, and simmer for 1 minute until thickened. Never add dry flour directly—it creates lumps. The sauce should coat the back of a spoon but still be pourable.
Can I make this recipe gluten-free?
Yes! Use gluten-free penne pasta and substitute the all-purpose flour with 1 tbsp cornstarch for thickening the sauce. Ensure your chicken broth is gluten-free, and check cheese labels for hidden additives. The celery crust remains gluten-free as long as you avoid breadcrumbs or flour in the mix. Always verify ingredient labels for cross-contamination warnings.