Copycat Applebee’s Honey Pepper Chicken Mac and Cheese Recipe

Craving that perfect blend of creamy mac and cheese with a sweet and peppery chicken kick? This copycat Applebee’s honey pepper chicken mac is exactly what you need to satisfy those comfort food cravings at home. It’s rich, cheesy, and topped with tender chicken glazed in a honey pepper sauce that’s bursting with flavor.

this Recipe

Whether you’re cooking for family or meal prepping for the week, this recipe is straightforward and comes together quickly on the stovetop. Let me walk you through how to recreate this restaurant favorite with ease and delicious results!

Why You’ll Love This Recipe

• Rich, creamy mac and cheese with a velvety cheese sauce that clings to every noodle.
• Tender chicken breast tossed in a sweet and mildly spicy honey pepper glaze.
• Quick stovetop method that takes just about 40 minutes from start to finish.
• Perfect balance of sweet, savory, and peppery flavors in every bite.
• Great for family dinners, meal prep, or impressing guests with a copycat favorite.

Ingredients

Here’s everything you need to make this honey pepper chicken mac and cheese from scratch, including the cheese sauce and the flavorful chicken topping.

• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 cup sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 3 tablespoons honey
• 2 teaspoons cracked black pepper
• 1 teaspoon soy sauce
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Fresh parsley for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 650 per serving

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

1. Cook the elbow macaroni in salted boiling water according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.
3. Slowly add warmed milk, whisking continuously. Cook until the sauce thickens, about 5 minutes. Remove from heat and stir in cheddar and Monterey Jack cheeses until melted. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
4. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 6-8 minutes.
5. Lower heat to medium and add honey, cracked black pepper, soy sauce, and red pepper flakes to the chicken. Stir well to coat and cook for another 2-3 minutes until the sauce is sticky and caramelized.
6. Combine the cooked macaroni with the cheese sauce in the saucepan, stirring to coat evenly.
7. Serve the mac and cheese in bowls topped generously with the honey pepper chicken. Garnish with fresh parsley and extra cracked black pepper if desired.

Tips for the Best Results

• Use whole milk or half-and-half for a richer, creamier cheese sauce.
• Don’t overcook the pasta; al dente texture helps it hold up better when mixed with the sauce.
• Adjust the amount of black pepper and red pepper flakes to your taste for the perfect heat level.
• Shred your own cheese for smoother melting and better flavor.
• Make sure to warm the milk before adding it to the roux to prevent lumps in the sauce.

Storage and Reheating

Store leftover honey pepper chicken mac and cheese in an airtight container in the refrigerator for up to 3 days. To keep the dish creamy, add a splash of milk before reheating.

You can also freeze individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess and prevent the chicken from drying out.

Frequently Asked Questions

Can I use different pasta shapes?

Absolutely! While elbow macaroni is traditional, small shells, rotini, or cavatappi also work well and hold the cheese sauce nicely.

How spicy is the honey pepper chicken topping?

The recipe balances sweet honey with cracked black pepper for a mild peppery bite. You can increase the crushed red pepper flakes to add more heat if desired.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta to make this dish safe for gluten-sensitive diets.

Is this recipe good for meal prep?

Definitely! It reheats well and can be portioned into containers for easy lunches or dinners throughout the week.