30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Applebee's Three Cheese Chicken Penne
A luxurious take on the classic, featuring high-quality ingredients, a homemade béchamel sauce, and a sophisticated flavor profile.
Total Time
75
Yield
6
Calories
900 cal
Difficulty
Hard
Cuisine
Italian
(0 reviews)
What You'll Need
Equipment:
Large skillet, Large saucepan, Pot for pasta, Whisk, Cutting board, Knife •
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Instructions
Marinate Chicken breasts with Olive oil, Herbes de Provence, Fleur de sel, and Freshly ground black pepper for at least 30 minutes.
Cook Chicken in a skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let cool and dice or slice.
Cook Pasta according to package directions. Reserve 1 cup of pasta water. Drain and set aside.
In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes to create a roux.
Deglaze the pan with White wine, scraping up any browned bits.
Gradually whisk in Milk and Heavy cream, stirring constantly until the sauce thickens. Bring to a simmer.
Add minced Garlic and cook for 1 minute.
Reduce heat to low and stir in Aged cheddar cheese, Smoked Monterey Jack cheese, and Parmigiano-Reggiano cheese until melted and smooth. If sauce is too thick, add a little pasta water.
Season Sauce with Freshly grated nutmeg and White pepper.
Add cooked Pasta and Chicken to the Sauce and stir to combine.
Drizzle with Truffle oil and garnish with Chopped fresh parsley and serve immediately.
