Applebee's Three Cheese Chicken Penne Copycat Recipe: Crispy Tortilla Crown Over Triple-Cheese Pulls

Applebee's Three Cheese Chicken Penne copycat recipe delivers the same restaurant-quality experience at home with crispy tortilla crowns and triple-cheese pulls. This dish is a game-changer for weeknight dinners, combining perfectly cooked chicken, al dente penne, and a rich, creamy cheese sauce that's impossible to resist.

The key lies in the crispy tortilla crowns that add a satisfying crunch to every bite.

What sets this copycat recipe apart is the attention to detail that recreates the restaurant's signature flavors. The chicken is seasoned just right and cooked to achieve that perfect balance of tenderness and crispiness.

Meanwhile, the penne pasta cooks up al dente, ready to soak up the rich, triple-cheese sauce that includes a blend of sharp cheddar, mozzarella, and parmesan. The sauce is velvety and perfectly balanced, with just the right amount of tanginess to complement the chicken.

By following this recipe, you'll achieve restaurant-quality results with a dish that's hearty enough for a family dinner but still elegant enough for company. The crispy tortilla crowns add a textural element that makes this dish truly special, while the combination of cheeses creates a sauce that's rich and satisfying.

The presentation is just as important as the taste, so we'll focus on plating techniques that make your dish look as good as it tastes.

This complete dish recipe comes together with a few key steps: seasoning and cooking the chicken, preparing the crispy tortilla crowns, cooking the penne pasta, and assembling everything with the triple-cheese sauce.

With precise timing and attention to detail, you'll have a restaurant-worthy meal ready to serve in under an hour. Let's get started on creating your own version of this beloved Applebee's classic.

Ingredients for applebee's three cheese chicken penne copycat

Restaurant-quality copycat recipe starts with these carefully chosen ingredients for crispy chicken and triple-cheese sauce.

The chicken breast quality makes or breaks this dish. Look for plump, uniform pieces at your local butcher or grocery store's meat counter. Costco or Whole Foods carry excellent options, but even your regular supermarket will have suitable cuts. Pound the breasts to even thickness—this ensures even cooking and maximum crispiness. For the cheeses, block cheddar and freshly grated Parmesan deliver the best texture and flavor compared to pre-shredded varieties. The mozzarella should be low-moisture to prevent a soggy sauce. If you can't find it, part-skim works in a pinch, but full-fat is ideal.

No cornstarch? Substitute all-purpose flour at double the amount, though your tortilla crowns may be slightly less crispy. For the tortillas, Mission brand works perfectly, but any medium-sized flour tortilla will do. The heavy cream in the sauce is non-negotiable—half-and-half will dilute the richness. Want to make this dish ahead? Prepare the cheese sauce first and refrigerate it; reheat gently before adding to the chicken. The chicken can be breaded and refrigerated for up to 24 hours before frying, but fry it fresh for best results. For a lighter option, use egg whites instead of whole eggs in the breading mixture.

Store the fried chicken and tortilla crowns in an airtight container for up to 3 days—they reheat beautifully in a 350°F oven for 10 minutes. The cheese sauce keeps well in the fridge for 4 days, though it's best used within 2 days for optimal creaminess. Freeze the sauce in 1-cup portions for up to 3 months. Penne pasta should be cooked al dente and tossed with a little olive oil to prevent sticking. Assemble the dish just before serving to maintain that restaurant-fresh crunch from the tortilla crowns.

Step-by-step instructions for Applebee's three cheese chicken penne copycat

Master the signature elements—crispy tortilla crowns and triple-cheese pulls—with precise technique.

Slice the 1.5 lb boneless, skinless chicken breast into ¼-inch thick strips. Season both sides generously with 1.5 tsp Diamond Crystal kosher salt and 0.5 tsp ground black pepper. Let them rest for 15 minutes at room temperature while you prepare the tortillas.

Cut each of the 4 whole flour tortillas into 8 equal wedges, creating 32 total pieces. In a shallow bowl, whisk together 2 whole large eggs until frothy. Dip each tortilla wedge into the egg wash, allowing excess to drip off. Then press each piece into the mixture of 1 cup all-purpose flour and 0.5 cup cornstarch until fully coated. Arrange on a wire rack and let rest for 10 minutes to set the coating.

Heat 2 cups vegetable oil in a deep skillet to 350°F—use a thermometer to monitor. Fry 8 tortilla pieces at a time for 1-2 minutes until golden brown and crispy. Drain on a wire rack lined with paper towels to remove excess oil. Maintain the oil temperature between 340-350°F for even cooking. If the oil gets too hot, the tortillas will burn before crisping.

While frying, cook the 12 oz penne pasta in boiling salted water until al dente (about 11 minutes). Drain and set aside, reserving ½ cup pasta water. The pasta should be cooked but still hold shape—it will finish in the sauce.

In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add the seasoned chicken strips and cook for 4-5 minutes until golden brown and cooked through. Remove and set aside. In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.

Lower heat to medium-low and stir in 0.5 cup heavy cream and 0.5 cup chicken broth. Bring to a gentle simmer, then gradually add the 4 oz shredded sharp white cheddar cheese, 4 oz shredded mozzarella cheese, and 2 oz freshly grated parmesan cheese. Stir constantly until fully melted and creamy—about 2-3 minutes. If the sauce thickens too much, add reserved pasta water in 1-tablespoon increments until smooth.

Return the chicken to the skillet and toss to coat in the cheese sauce. Add the cooked penne pasta and stir gently to combine. Transfer to a serving platter and arrange the crispy tortilla crowns on top, slightly overlapping for a restaurant-style presentation. Garnish with an extra sprinkle of freshly grated parmesan cheese and black pepper. Serve immediately while the tortillas remain crisp and the cheese pulls are stretchy.

For the full Applebee's experience, pair with their signature garlic bread and a side salad. The key to success is maintaining high heat for the tortillas and keeping the cheese sauce smooth—don't let it scorch. Each bite should deliver a perfect balance of crispy, cheesy, and savory flavors.

Pro cooking tips for this recipe

Cheese Sauce Secrets

The triple-cheese sauce is where this dish shines—it needs to be velvety, stretchy, and perfectly balanced. I always use block cheddar (like Kraft Natural) because pre-shredded varieties contain anti-caking agents that prevent proper melting. Grate your own mozzarella too—low-moisture is key for that signature pull.

Start with medium-low heat when combining the cheeses, then increase slightly to medium to help emulsify. If the sauce breaks or looks grainy, whisk in 1 tbsp reserved pasta water at a time until smooth. 🧀

Chicken Crispiness

For that restaurant-worthy crunch, pound your chicken breasts to an even ¼-inch thickness—this ensures they cook through without drying out. Season them generously with salt and pepper, then let them rest for 15 minutes at room temperature. When frying, use a thermometer to maintain oil at 350°F.

If the chicken releases too much liquid, pat it dry with paper towels before breading. For extra crispiness, I double-bread mine by dipping in egg wash, coating in flour-cornstarch mix, then dipping again in egg wash before the final flour coating. 🍗

Tortilla Crowns

These are the star of the show—crispy, golden, and slightly puffed. The secret is cutting tortillas into 8 equal wedges and letting them rest on a wire rack for 10 minutes after breading. This prevents sogginess.

Fry in small batches (no more than 8 pieces at a time) to avoid overcrowding, which drops the oil temperature. Keep the oil between 340-350°F—if it gets too hot, the tortillas will burn before crisping. Drain on a wire rack (not paper towels) to preserve crispness. 🌯

Pasta Perfection

Al dente penne is non-negotiable—11 minutes in boiling salted water should leave it slightly firm to the bite. Reserve ½ cup pasta water before draining, as it’s a liquid gold for adjusting the cheese sauce later.

Toss the drained pasta with 1 tbsp olive oil to prevent sticking, then fold it gently into the sauce at the end. Overcooking releases starches that can make the sauce gluey, so test a piece before draining. 🍝

Timing Mastery

This dish comes together in 30 minutes, but timing is everything. Start with the tortilla crowns (they take the longest to fry), then move to the pasta while the oil heats up. Cook the chicken last, so it stays warm while you assemble.

Keep the cheese sauce on low heat until the final step—it thickens as it cools. Assemble everything right before serving to maintain that crispy-tortilla, stretchy-cheese contrast. ⏱️

Plating Like a Pro

Presentation matters! Transfer the penne-chicken mixture to a large serving platter, then arrange the crispy tortilla crowns on top in a slightly overlapping pattern. This mimics Applebee’s signature look. Garnish with extra parmesan and a crack of black pepper for color contrast.

Serve immediately—those tortilla crowns lose crispness fast. For extra flair, add a sprinkle of paprika or fresh parsley if you’re feeling fancy. 🍽️

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