Indulgent Three Cheese Chicken Penne

This cozy Applebees-style three cheese chicken penne is the kind of comfort meal you can whip up in your kitchen. Juicy grilled chicken and pasta get smothered in a creamy melted cheese sauce you’ll want to scoop up every bite. You’ll taste a little tang from the marinara and so much melty richness. It comes together faster than you’d think—perfect for family get-togethers or when friends pop over.

I started making this knockoff version when we were stuck at home during a snowy week with no takeout. But now? My kids always bug me to cook this cheesy chicken pasta again.

Dreamy Ingredients

• Fresh parsley: Gives a fresh, herby pop. For the brightest taste, chop it when you’re about to use it.
• Parmesan cheese: Adds a salty, savory punch and ties everything together. You’ll get the most flavor if you grate it right before tossing it in.
• Provolone cheese: Packs a gentle, sharp flavor. Grab a block and shred or slice to keep it from drying out.
• Mozzarella cheese: The king of stretch and melt. Buy a block and shred by hand for dreamy strings.
• Heavy cream: Does all the work for a creamy, lush sauce. Only full-fat does the trick for this one.
• Marinara sauce: Brings a little zing and brightness. Pick a jar with just a few ingredients, or make your own if you've got time.
• Penne pasta: The tube shape scoops up tons of cheese sauce in every bite. Wheat or bronze-cut pasta will give you a better bite.
• Salt and pepper: Basic, but makes it all taste right. Kosher salt and freshly cracked black pepper is ideal.
• Italian seasoning: An all-in-one herby blend. Get a fresh mix for real flavor.
• Olive oil: Makes chicken juicy and adds yummy flavor. Use extra virgin if you can swing it.
• Chicken breasts: Choose firm, even-colored cuts—they stay juicy and soak up all the flavor.

Easy Step-by-Step How-To

Serve it Up:

Dish it out while everything’s hot. Tastes amazing with some garlic bread or a crisp salad for balance next to all that cheesy goodness.

Finish and Garnish:

Drop the cheesy pasta onto plates or into a big bowl. Top it all off with the sliced chicken—make sure everyone gets a fair helping! Sprinkle extra Parmesan and loads of fresh parsley over the top for color and flavor.

Mix Pasta and Sauce:

Once your pasta’s drained, dump it into your skillet with the cheese sauce. Toss it all together so every noodle gets coated, still on low so it’s super warm.

Make the Cheese Sauce:

Keep your skillet on the heat—pour in marinara and cream. Stir it up over a low flame till it’s bubbling a bit. Slowly add mozzarella, provolone, and Parmesan. Keep stirring so it all melts into a silky sauce. If it gets too thick, splash in a little cream or hot pasta water.

Boil Up the Pasta:

Fill a big pot and bring to a hard boil. Salt it like the sea—trust me. Add penne and cook, stirring here and there, following the box so it stays firm but not crunchy. When done, drain and set aside.

Prep and Cook Chicken:

Dry the chicken with paper towels, then rub both sides with Italian seasoning, salt, and pepper. Really press in those seasonings. Heat up olive oil in a pan on medium, then cook chicken six or seven minutes per side—don’t move it much, so it gets golden and fully done. Juices should be clear. Set aside to rest, then slice it up thin.

Highlight

Mozzarella just makes this dish, honestly. It melts all creamy and stretchy for that perfect cheesy pull. My grandma used to stir in a little more cheese right before she served pasta, and every time I do it, it feels like she’s at dinner with us again. There’s something special about sharing those melty, cheese-filled bites.

Tips for Storing Leftovers

Let your food cool before sticking it in a container. It’ll stay good in the fridge for three or four days. The sauce might thicken as it chills, so just add some milk or cream when warming it up. Heat on low or use short bursts in the microwave so the chicken stays nice and juicy.

Swaps That Work

No provolone? Toss in extra mozzarella or mild white cheddar. Any cooked chicken works—rotisserie or even turkey is fine. If you can’t find marinara, any basic tomato sauce with garlic and herbs is a solid swap. Want to keep things lighter? Half and half or milk works instead of cream, but the sauce won’t be quite so rich.

How To Serve

This one’s awesome plopped in the middle of your table for everyone to tuck in. Pair it up with garlic bread and a crisp salad for that throwback restaurant feeling. Want even more of that Applebees style? Sprinkle on more cheese and broil for a few minutes—bubbly, golden, and irresistible.

Behind the Scenes

This dish takes a bunch of classic Italian American comfort food vibes and brings them home. Three kinds of cheese nod to old-school casseroles and Alfredo, while the penne and marinara make it feel fresh. It’s meant for family meals where you want everyone hanging around the table.

Recipe FAQs

→ Could I swap in another pasta shape?

Definitely! Penne’s great but go ahead and use ziti, rigatoni, or whichever short pasta you like—they all catch the creamy sauce just fine.

→ What’s the secret for keeping chicken juicy?

Let the chicken rest after you’ve seared both sides golden—don’t slice it right away so the juices stay put and the meat stays tender.

→ Is it okay to load up the dish with veggies?

Go for it! Toss in some spinach, broccoli, or sun-dried tomatoes to punch up both taste and texture.

→ Can I prep this meal ahead?

Make the chicken and pasta earlier, then just put it all together with the sauce and reheat gently when you’re ready to eat.

→ Which other cheeses could I try?

Mix things up with Gouda, Fontina, or maybe a little Cheddar if you want. The original three cheeses make it creamy and classic, though.