Three Cheese Chicken Penne

This Applebees-inspired Three Cheese Chicken Penne is pure comfort food at home. With juicy grilled chicken and al dente pasta blanketed in a luscious, melty cheese sauce, this meal captures everything you crave from a restaurant classic. You will taste creamy richness and tangy marinara in every bite—plus, it is surprisingly quick to pull together for family nights or special guests.

I first made this copycat recipe because my family missed restaurant dinners during a snowy week. Now my kids constantly ask when I will make cheesy chicken penne again.

Ingredients

• Chicken breasts: Lean protein that holds onto flavor well Look for firm breasts with no discoloration
• Olive oil: Adds richness and keeps the chicken juicy Use extra virgin for the best taste
• Italian seasoning: Provides a fragrant blend of herbs Try to use a fresh spice blend for maximum aroma
• Salt and pepper: Essential for balance and bringing out flavors Use coarse kosher salt and freshly ground pepper if possible
• Penne pasta: Perfect tube shape for holding thick sauces Choose a high-quality wheat or bronze-cut pasta for better texture
• Marinara sauce: Adds depth and brightness Go for a jar with a short ingredient list or homemade if you have time
• Heavy cream: Creates ultra creamy sauce Use full fat cream for the richest flavor and texture
• Mozzarella cheese: Gives wonderful melt and mild stretch Buy whole blocks to shred yourself for better melting
• Provolone cheese: Brings subtle sharpness and body Get sliced or block provolone and shred it just before cooking
• Parmesan cheese: Adds salty savory notes and ties everything together Freshly grated has more depth than pre-grated
• Fresh parsley: Brightens and provides a fresh herbal note Always chop just before using for the brightest taste

Step-by-Step Instructions

Season and Cook the Chicken:

Pat chicken breasts dry and sprinkle both sides with Italian seasoning salt and pepper Press in the seasonings to help them stick Heat olive oil in a large skillet over medium heat Add chicken and cook for six to seven minutes per side Without disturbing the chicken too much let it brown fully until golden and cooked through juices should run clear Transfer to a plate and let rest for a few minutes Slice thinly on the bias to keep each piece juicy

Cook the Pasta:

Bring a big pot of water to a rolling boil Salt the water generously so the pasta is flavorful Add penne and cook following package instructions stirring once or twice for even cooking Test a piece early on pasta should be tender but still have a slightly firm bite Drain well and leave in the colander

Prepare the Cheese Sauce:

With the skillet still warm pour in marinara sauce and heavy cream Stir together over low heat until just starting to bubble Slowly scatter in mozzarella provolone and Parmesan cheeses Stir constantly to encourage all the cheese to melt and the sauce to get silky If the sauce seems too thick add a splash of cream or pasta water

Combine the Pasta and Sauce:

Tumble the drained pasta into the skillet over the cheese sauce Use big tossing motions to coat every piece so none of the cheese mixture is left behind over low heat until everything is piping hot

Assemble and Garnish:

Divide the cheesy pasta on plates or in a large serving dish Layer on the sliced chicken Arrange so every serving gets some chicken Top with extra Parmesan and scatter over plenty of chopped parsley for color

Serve Your Pasta:

Bring to the table hot Best with a side of garlic bread or a simple salad to balance the richness

Pin

Mozzarella is my absolute favorite for this dish because of the way it melts and stretches when you scoop into the pasta The first time I made this I remembered my grandma's way of stirring extra cheese in just before serving so every bite has a creamy stringy pull It always brings a little nostalgia to our dinner table

Storage Tips

Let leftovers cool fully before transferring to a storage container This pasta lasts for three to four days in the fridge The sauce may thicken when cold so add a splash of milk or cream when reheating to bring back its creaminess Reheat gently over low heat or in the microwave in short bursts to keep the chicken tender

Ingredient Substitutions

If you do not have provolone try extra mozzarella or a mild white cheddar For the chicken you can easily swap in cooked rotisserie chicken or even turkey If marinara is unavailable a simple tomato sauce with garlic and herbs makes a lovely replacement For lighter options use half and half or milk in place of cream just know the sauce will be less rich

Serving Suggestions

Best enjoyed family style at the center of your dinner table Pair with garlic bread and a crisp green salad for a classic restaurant feel If you want even more of that Applebees touch sprinkle a little extra cheese on top and broil for a couple minutes to get a bubbly golden crust

The Story Behind the Dish

This American restaurant-inspired meal is a blend of classic Italian American comfort foods The three cheese sauce is reminiscent of Midwest casseroles and traditional Alfredo while the marinara and penne add a modern twist It is a dish built for cozy gatherings around the table

Recipe FAQs

→ Can I use a different type of pasta?

Yes, while penne is traditional, other short pastas like rigatoni or ziti work well and hold the creamy sauce nicely.

→ How do I ensure the chicken stays juicy?

Don’t overcook the chicken—sear it until golden and let it rest before slicing to keep it moist and flavorful.

→ Can I add vegetables to the dish?

Absolutely! Broccoli, spinach, or sun-dried tomatoes are excellent additions that enhance both flavor and texture.

→ Is it possible to make this dish ahead of time?

Prepare the pasta and chicken in advance, then assemble with sauce and reheat gently before serving for best results.

→ What cheeses can be substituted?

Try Fontina, Gouda, or even Cheddar to personalize the flavor, though the classic trio offers authentic creamy richness.