Applebee’s Three Cheese Chicken Penne Sauce Recipe: Copycat Creamy Blend for Pasta Night

This copycat sauce brings the creamy goodness of Applebee’s famous dish to your kitchen. I’ve perfected the blend of cheeses to match the restaurant’s signature flavor.

With just a few simple ingredients and 15 minutes of simmering, you’ll have a rich, velvety sauce ready for your favorite pasta. The three-cheese combination creates a depth that’s impossible to resist.

Ingredients for Applebee’s Three Cheese Chicken Penne Sauce

Eleven ingredients. Fifteen minutes. Restaurant-quality sauce at home.

The cheeses are everything here. Cabot or Tillamook sharp cheddar for that signature tang, and make sure it’s freshly shredded—pre-shredded has anti-caking agents that mess with the melt. Parmesan from the deli counter (ask them to grate it fresh) and whole-milk mozzarella from the dairy case. Heavy cream is non-negotiable—skip the light stuff or the sauce won’t set right.

No sharp cheddar? Colby or Monterey Jack works in a pinch. Out of Parm? Pecorino Romano at half the amount (it’s saltier). Fresh mozzarella too watery? Low-moisture part-skim holds up better. The broth can be swapped for vegetable if you’re going meatless, but chicken broth adds depth. Dijon too strong? Yellow mustard at double the amount mellows it out.

Sauce thickens as it cools—add a splash of milk when reheating. Keeps 4-5 days in the fridge (stir well before using) or freeze for 3 months. Portion into containers for easy pasta nights. (Pro tip: undercook the penne slightly if you’re freezing the sauce.)

Step-by-Step Instructions for Three Cheese Chicken Penne Sauce

This foolproof method delivers that signature Applebee’s creaminess with rich, melty cheese in every bite.

Step 1: Create a Smooth Roux Base

Melt the 0.5 cup Unsalted Butter in a large saucepan over medium heat. As it foams, whisk in the 0.5 cup All-Purpose Flour to form a paste. Keep stirring constantly for 2-3 minutes—you’ll know it’s ready when the mixture turns a pale golden color and smells faintly nutty.

This roux is the backbone of your sauce, so don’t rush it. If it browns too quickly, lower the heat. The goal is a smooth, bubbling base that will thicken beautifully once the liquids are added. Undercooked flour tastes raw, so ensure it’s fully incorporated and cooked through.

Step 2: Gradually Incorporate the Liquids

Slowly pour in the 2 cups Whole Milk, 1 cup Heavy Cream, and 1 cup Chicken Broth, whisking continuously to prevent lumps. I add the liquids in a thin stream while stirring vigorously—this ensures a silky, lump-free sauce every time.

Bring the mixture to a gentle simmer over medium heat, then reduce to medium-low. Cook for 5-7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Watch for the edges to pull away slightly from the pan—this is your visual cue that it’s ready for the next step.

Step 3: Add Flavor and Cheese

Stir in the 1 tbsp Dijon Mustard, 3 cloves minced Garlic Cloves, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Cook for 1 minute until the garlic is fragrant but not browned. Then, reduce the heat to low and gradually add the 1 cup Sharp Cheddar Cheese, 0.5 cup Parmesan Cheese, and 0.5 cup Mozzarella Cheese.

Stir until the cheeses melt completely and the sauce is smooth. Here’s the thing—if the sauce seems too thick, add a splash of warm chicken broth to loosen it. The cheese should create a velvety texture, not a gluey one. Taste and adjust seasoning if needed, but remember the cheeses add saltiness, so go easy.

Step 4: Final Adjustments and Serving

Let the sauce simmer on low heat for another 2-3 minutes to allow the flavors to meld. You’ll notice the sauce becomes even creamier as it sits. If a skin forms on top, just stir it back in—it’s a sign of proper thickness.

This is the moment that matters: remove the sauce from heat and let it rest for 2 minutes before tossing with cooked penne and chicken. The residual heat will keep it warm while you plate. For that true Applebee’s experience, serve it immediately—the sauce should cling to every noodle with a luscious, stretchy finish.

Storing and Reheating This Recipe

Refrigerator Storage

Let the sauce cool to room temperature, then transfer to an airtight container. I use glass jars with tight-fitting lids. It’ll keep in the fridge at 40°F or below for 4-5 days. Stir well before using, as the cheeses may separate slightly. ❄️

Freezer Storage

For longer storage, freeze in quart-sized freezer bags or airtight containers. Leave 1 inch of headspace for expansion. The sauce freezes beautifully for up to 3 months without losing its creamy texture. Portion into 1-cup servings for easy pasta nights.

Stovetop Reheating

Reheat gently over medium-low heat in a saucepan, stirring frequently. Add 2-3 tbsp milk or chicken broth to thin it out if needed. The sauce will thicken as it cools, so low and slow is the way to go. 🔥

Microwave Reheating

Transfer a single portion to a microwave-safe bowl and cover with a damp paper towel. Heat on 50% power in 30-second intervals, stirring between each, until reaching 165°F. This prevents the dairy from separating.

Frequently Asked Questions