Copycat Applebee’s Honey Pepper Chicken Mac and Cheese

Ever had a bite of something that made you stop chewing just to feel it better? That’s what happened the first time I had Applebee’s Honey Pepper Chicken Mac and Cheese. I didn’t expect a chain restaurant dish to hit like that. But boy—it did. The sweet, spicy glaze clinging to crisp chicken bites, tangled up in ultra-creamy mac? Pure sorcery.

Copycat Applebee’s Honey Pepper Chicken Mac and Cheese is that unapologetically over-the-top comfort food. Crispy, golden chicken tenders drenched in sticky honey pepper sauce, perched on a mountain of gooey, cheese-slathered cavatappi pasta. Applewood smoked bacon? Yep. That’s in there, too. It’s a wild, luscious combo that sounds like too much—but somehow works perfectly.

Copycat Applebee’s Honey Pepper Chicken Mac and Cheese is a celebration of texture and contrast. Crunchy meets creamy. Sweet crashes into savoury. And the heat? It lingers, soft but certain. This isn’t just mac and cheese. It’s mac and cheese gone rogue.

Ingredients & Substitutions

Copycat Applebee’s Honey Pepper Chicken Mac and Cheese starts with bold ingredients. Quality matters here. Cut corners and the dish’ll still be edible, sure—but it won’t sing.

• Chicken tenders or boneless chicken breasts – Slice into strips if using breasts. Brine for 30 minutes if you want max juiciness.
• Buttermilk – For soaking the chicken. Makes the crust tender and tangy. Can sub whole milk + splash of vinegar, but flavor won’t be quite as deep.
• All-purpose flour – Classic dredge. Wanna go fancy? Blend in a bit of cornstarch for extra crispness.
• Salt, black pepper, garlic powder, paprika – Season everything. Even the flour.
• Cavatappi pasta – The twisty, ridged shape holds sauce like a dream. Elbows work in a pinch, but the texture just ain’t the same.
• Heavy cream – Don’t skip. Half and half is okay, but it’ll thin your sauce.
• Milk – Whole, preferably. 2% is fine, but no skim nonsense here.
• Sharp white cheddar & smoked gouda – This combo? Creamy, smoky, sharp. Real flavor bombs. Shred fresh—bagged cheese has anti-caking junk that ruins melt.
• Parmesan cheese – Adds a little salty edge. Fresh grated, not the green can.
• Applewood smoked bacon – Not negotiable. Its smoky punch makes the dish.
• Honey – Floral, sticky, warm. Adds the sweetness you need.
• Brown sugar – Deep, molasses-y sweetness. Builds a glaze body.
• Black pepper & chilli flakes – For that mellow back-heat.
• Apple cider vinegar – Balances the sweet. Lemon juice could work, but ACV’s got that rounder fruit tang.
• Cornstarch slurry (cornstarch + water) – Thickens the glaze without making it gloopy.

Copycat Applebee’s Honey Pepper Chicken Mac and Cheese is flexible, too. Wanna go gluten-free? Use rice flour for dredging and gluten-free pasta. Dairy-free? Tougher, but doable. Use oat milk, plant-based cheese, and vegan butter… just don’t expect identical results. You’ll get something close-ish.

Step-by-Step Instructions

Copycat Applebee’s Honey Pepper Chicken Mac and Cheese takes a little multitasking. Get your mise en place tight and don’t panic. You’ll be layering flavours like a pro.

Step 1: Marinate the chicken. Soak the chicken strips in buttermilk for 30 minutes (or up to overnight). This softens the fibres and helps the coating stick like glue.

Step 2: Make the honey pepper glaze In a small saucepan, combine honey, brown sugar, vinegar, chili flakes, and black pepper. Bring it to a simmer. Stir gently. Let it thicken for about 6–8 mins. Add a touch of cornstarch slurry if needed, but don’t overdo it—it should drip, not plop.

Step 3: Cook the bacon. Dice it up and fry till crisp. Drain on a paper towel. Save that bacon fat if you dare. Toss a teaspoon into your cheese sauce for a smoky kick.

Step 4: Dredge and fry the chicken. Mix flour with salt, pepper, garlic powder, and paprika. Dredge the buttermilk-soaked chicken strips. Press them into the flour—get every cranny. Fry in 350ºF oil till golden and crunchy. Don’t overcrowd or you’ll steam ’em.

Step 5: Boil the pasta Cavatappi takes 8–10 mins. Salt the water like the ocean. No bland noodles here.

Step 6: Make the cheese sauce. In a heavy-bottomed saucepan, heat butter. Whisk in a spoonful of flour to make a quick roux. Add warm cream and milk slowly, whisking nonstop. Then, stir in your cheeses. Add them in batches, or you’ll clump. Low heat only. Cheese breaks if you rush it.

Step 7: Assemble Toss cooked pasta in the cheese sauce. Fold in bacon. Top with the fried chicken. Drizzle that honey pepper glaze like it’s maple syrup on Sunday pancakes. A little goes a long way.

Cooking Techniques & Science

Copycat Applebee’s Honey Pepper Chicken Mac and Cheese works because of balance. But it shines ‘cause of the texture. Every cooking step aims for contrast.

Frying chicken after marinating in buttermilk gives you a juicy interior and crackly crust. Buttermilk has enzymes that break down muscle fiber a bit—like tiny knives tenderizing while you wait. Flour plus buttermilk creates a shaggy coating that fries into ridges. Ridges = crunch.

The roux-based cheese sauce is about stability. That tiny bit of flour? It’s your safety net. It keeps the cheese from breaking and pooling into oily sadness. Emulsification is the goal. Gentle heat, constant stirring, and no shortcuts.

Cavatappi pasta’s spiral shape isn’t just pretty. Those ridges are sauce magnets. Elbow macaroni just doesn’t hold the same volume of cheese per bite.

The glaze uses sugar science. Brown sugar caramelises. Honey brings viscosity and cling. Vinegar cuts through the fat and sugar, creating balance so the whole thing doesn’t taste like candy.

Serving & Pairing Suggestions

Copycat Applebee’s Honey Pepper Chicken Mac and Cheese is a whole dang meal—but you can dress it up.

Wanna impress? Serve in a cast iron skillet. That heat holds like a champ, keeping everything creamy. Garnish with microgreens if you’re feeling fancy. Or chopped scallions if you’re feeling lazy.

For sides? Keep it crisp. Think a light arugula salad with lemon vinaigrette. Or roasted green beans with lemon zest and chili flake.

Drink pairings? Oh yes. Go with a crisp hard cider to echo the apple notes. Or a chilled glass of off-dry Riesling—something slightly sweet to play with the glaze. Even a wheat beer with citrus could work.

Conclusion

Copycat Applebee’s Honey Pepper Chicken Mac and Cheese isn’t fast food. It’s flavour theatre. You get sweet, spicy, creamy, and crunchy—all performing on the same stage. And every bite tastes like you worked way harder than you did.

This dish is a showstopper. A once-a-month splurge meal. Something you serve to silence the table—and then get asked for the recipe. Just… don’t serve it before a long nap. It will take you down.

Use great cheese. Don’t skimp on seasoning. Fry your chicken right. And for heaven’s sake, drizzle that glaze, don’t drown the dish in it.

FAQs

Can I bake the chicken instead of frying?

Sure thing. It won’t be quite as crispy, but it’ll still be tasty. Bake at 425ºF on a wire rack for about 20–25 minutes, flipping halfway. Or air fry it if you’re that person. Just don’t skip the buttermilk soak—it’s still key.

Can I make it ahead of time?

Kinda. You can prep the components (chicken, sauce, pasta) separately and reheat gently. But it’s best fresh. The chicken loses crunch, and the cheese sauce thickens on sitting.

Is there a vegetarian version?

Yep! Use plant-based chicken or crispy tofu strips. For the sauce, swap dairy with a good vegan cheese blend and oat cream. You’ll need to boost flavour with a bit more garlic and maybe some smoked paprika.

Can I use other pasta?

Elbows work, sure. Penne’s fine too. But try to stick with rigid shapes—they grab sauce better. Cavatappi’s king is here for a reason.

What if my cheese sauce is grainy?

You probably added cheese too fast or let the heat get too high. Next time, lower the flame and stir slowly. And use fresh-grated cheese—pre-shredded stuff can sabotage your sauce.