Copycat Applebee’s Honey Pepper Chicken Mac and Cheese

Why Make This Recipe

Making Copycat Applebee’s Honey Pepper Chicken Mac and Cheese at home means you can enjoy this delicious dish without going out to eat. It combines savory chicken, creamy cheese, and flavorful honey pepper glaze, all in one satisfying meal. Plus, it’s easy to prepare and perfect for any weeknight dinner.

How to Make Copycat Applebee’s Honey Pepper Chicken Mac and Cheese

Ingredients:

• 3-4 boneless (skinless chicken breasts, about 1.5 lbs, room temperature)
• 4 cloves fresh garlic (minced finely)
• 8 oz medium pasta shells
• 2 cups shredded cheddar cheese (freshly shredded recommended)
• 1/2 cup pure honey
• 1/4 cup low-sodium soy sauce
• 1 tsp freshly ground black pepper (coarse grind preferred)
• Salt to taste
• Nonstick cooking spray as needed

Directions:

1. Preheat your oven to 375°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
2. Season the chicken breasts on both sides with salt and freshly ground black pepper.
3. Heat a large skillet over medium heat for about 2 minutes, then add a small amount of oil.
4. Cook the chicken for 6-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
5. Meanwhile, bring a large pot of salted water to a boil and cook the pasta shells according to the package directions until al dente (about 8-10 minutes). Drain the pasta but do not rinse it.
6. In a small bowl, whisk together the honey, soy sauce, minced garlic, and black pepper.
7. Once the chicken is cooked, reduce the heat to low and pour the honey mixture over the chicken. Simmer for 2-3 minutes, occasionally spooning the glaze over the chicken until it becomes thick and sticky.
8. Return the drained pasta to the empty pot over low heat. Add the shredded cheddar cheese and stir until it is melted and creamy.
9. Transfer the cheesy pasta to the prepared baking dish in an even layer.
10. Let the glazed chicken rest for 2 minutes, then slice it into strips.
11. Arrange the chicken strips over the mac and cheese, then drizzle any remaining glaze over the dish.
12. Bake for 10-15 minutes until the edges are bubbly and the top has a slight golden hue.

How to Serve Copycat Applebee’s Honey Pepper Chicken Mac and Cheese

Serve this dish hot, straight from the oven. It makes a great meal on its own, but you can also pair it with a fresh garden salad or some steamed vegetables for a well-rounded dinner. Don’t forget to drizzle a little extra honey glaze over the top for added flavor!

How to Store Copycat Applebee’s Honey Pepper Chicken Mac and Cheese

Store any leftovers in an airtight container in the refrigerator. This dish can stay fresh for about 3-4 days. You can reheat it in the microwave or in the oven until it is warmed through.

Tips to Make Copycat Applebee’s Honey Pepper Chicken Mac and Cheese

• Use fresh ingredients for the best flavor, especially the garlic and cheese.
• If you want a bit of spice, consider adding crushed red pepper flakes to the honey glaze.
• Make sure not to overcook the pasta; it should be al dente since it will continue to cook in the oven.

Variation

You can easily customize this dish by adding vegetables like spinach or broccoli to the mac and cheese for added nutrition. Alternatively, try using a different type of cheese, such as mozzarella or pepper jack, for a unique twist!

FAQs

1. Can I use a different type of pasta?
Yes, you can use any pasta shape you like. Just make sure to cook it until al dente before mixing it with the cheese.

2. Is it necessary to use fresh garlic?
Fresh garlic gives the best flavor, but you can use garlic powder if that’s what you have on hand. Start with 1 teaspoon of garlic powder instead of the fresh cloves.

3. Can this dish be frozen?
Yes, you can freeze the dish before baking. Just cover it tightly and store it in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and bake as directed.

Copycat Applebee's Honey Pepper Chicken Mac and Cheese

A delicious homemade rendition of Applebee's popular Honey Pepper Chicken Mac and Cheese, featuring crispy chicken tenders tossed in a sweet and spicy sauce, served over creamy macaroni and cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 people

Calories: 850

Ingredients Equipment Method Notes

Ingredients

  

For the Mac and Cheese

• 8 oz Elbow macaroni
• 4 tbsp Butter
• 4 tbsp All-purpose flour
• 2 cups Milk
• 2 cups Sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tsp Dijon mustard optional, for flavor depth

For the Honey Pepper Chicken

• 2 Boneless, skinless chicken breasts cut into 1-inch pieces
• 1/2 cup All-purpose flour
• 2 tbsp Cornstarch
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 2 Eggs beaten
• 2-3 cups Vegetable oil for frying

For the Honey Pepper Sauce

• 1/2 cup Honey
• 1/4 cup Soy sauce
• 2 tbsp Rice vinegar
• 1-2 tbsp Sriracha or hot sauce adjust to taste
• 1 tsp Black pepper, freshly ground
• 2 cloves Garlic, minced
• 1/2 tsp Ginger, grated optional

Equipment

• Large pot
• Large saucepan
• Whisk
• Large skillet
• Tongs
• Wire rack
• Mixing bowls

Method

 

For the Mac and Cheese

1. Cook macaroni according to package directions, then drain and set aside.
2. Melt butter in a large saucepan, whisk in flour to create a roux, and cook for one minute.
3. Gradually whisk in milk until smooth, then bring to a simmer and cook until thickened.
4. Remove from heat, stir in cheeses, salt, pepper, and Dijon mustard until melted and creamy.
5. Add the cooked macaroni to the cheese sauce and stir to combine.

For the Honey Pepper Chicken

1. In one bowl, combine flour, cornstarch, salt, pepper, garlic powder, and paprika; in another, beat the eggs.
2. Dredge chicken pieces first in the egg, then in the flour mixture, ensuring they are fully coated.
3. Heat vegetable oil in a large skillet to 350°F (175°C) and fry chicken in batches until golden brown and cooked through.
4. Transfer fried chicken to a wire rack to drain excess oil.

For the Honey Pepper Sauce

1. Whisk together honey, soy sauce, rice vinegar, sriracha, black pepper, minced garlic, and optional grated ginger in a bowl.
2. In a clean skillet, heat the sauce over medium heat until it simmers and thickens slightly.
3. Toss the fried chicken pieces in the warm honey pepper sauce until evenly coated.

Assembly

1. Serve the honey pepper chicken over generous portions of the creamy mac and cheese.

Notes

For extra spice, add a pinch of cayenne pepper to the honey pepper sauce.