Copycat Applebee’s Honey Pepper Chicken Mac and Cheese

Copycat Applebee’s Honey Pepper Chicken Mac and Cheese

Introduction
There’s something magnetic about the aroma of honey and cracked black pepper caramelizing against seared chicken while a blanket of sharp cheddar melts into tender pasta shells. This Copycat Applebee’s Honey Pepper Chicken Mac and Cheese delivers that sweet-savory tug on the taste buds—sticky, glossy glaze; creamy, cheesy pasta; and juicy chicken with just enough pepper bite to wake up every forkful. It’s comfort food with personality: nostalgic yet refined, indulgent but surprisingly simple.

Make it for a weeknight family dinner when you want something special without a fuss, pack it for a potluck where it will disappear fast, or serve it on a cozy weekend when you want warm, satisfying food that smells like celebration. If you like mac and cheese that’s not just creamy but also layered with savory-sweet contrast, you’re in the right place.

For a playful serving idea, try spooning single portions into muffin tins to make handheld cheesy chicken mac cups—here’s a great inspiration for that technique: cheesy chicken mac and cheese cups.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 30 minutes (searing + pasta + baking)
• Total Time: 45 minutes
• Servings: 6
• Difficulty Level: Medium

Nutrition Highlights
Nutrition per serving (estimate; serves 6):

• Calories: ~594 kcal
• Protein: ~50 g
• Carbohydrates: ~52 g
• Fat: ~19 g
• Sodium: ~860 mg (varies by soy sauce and added salt)
• Fiber: ~2 g
  Notes:
• These values are estimates calculated from standard food composition databases (USDA FoodData Central) and typical product values; your exact numbers will vary based on specific brands (cheddar, pasta, soy sauce) and portion sizes.
• For general dietary guidance regarding calories, sodium, and macronutrients, refer to sources such as the Mayo Clinic and the CDC for context on recommended daily intakes and healthy portioning.

Why You’ll Love It

• Flavor & Texture Highlights: You get sweet honey glaze, bold cracked black pepper, salty umami from soy sauce, and the creamy comfort of cheddar-coated shells. The contrast—sticky-sweet chicken over silky mac—creates an addictive mouthfeel.
• Ease & Crowd Appeal: Everything comes together quickly: a straightforward pan-sear, a simple honey glaze, and an oven finish that makes it look polished. It’s an approachable showstopper for family dinners or casual gatherings.
• Feel-Good Factor: This dish hits comfort-food notes without needing exotic techniques—perfect when you want something nostalgic but elevated.

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

• 3–4 boneless, skinless chicken breasts (about 1.5 lb), room temperature
• 4 cloves fresh garlic, minced finely
• 8 oz medium pasta shells (dry)
• 2 cups shredded cheddar cheese (freshly shredded recommended; about 226 g)
• 1/2 cup pure honey (about 170 g)
• 1/4 cup low-sodium soy sauce (about 60 ml)
• 1 tsp freshly ground black pepper (coarse grind preferred)
• Salt to taste
• Nonstick cooking spray as needed
• 1 tbsp neutral oil (for searing; optional)
  Optional ingredients and substitutions:
• Swap sharp cheddar for a 50/50 blend of cheddar and Monterey Jack for a milder, creamier finish.
• Use gluten-free pasta to make the dish gluten-free.
• For lower sodium, use reduced-sodium soy sauce or tamari.
• Add 1/4 cup breadcrumbs mixed with 1 tbsp melted butter for a crunchy topping before baking.

Equipment

• Large skillet
• Large pot for pasta
• 9×13-inch baking dish
• Small bowl for glaze

Step-by-step Instructions

1. Preheat oven to 375°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
2. Season 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 1 tbsp neutral oil.
4. Cook chicken for 6–7 minutes on each side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and let rest 2 minutes.
5. Meanwhile, bring a large pot of salted water to a boil and cook pasta shells according to package directions until al dente (8–10 minutes). Drain pasta but don’t rinse it.
6. In a small bowl, whisk together honey, soy sauce, minced garlic, and black pepper.
7. When chicken is fully cooked, reduce heat to low and pour honey mixture over chicken in the skillet.
8. Simmer for 2–3 minutes, occasionally spooning glaze over chicken until thick and sticky and the garlic has softened.
9. Return drained pasta to the empty pot over low heat, add shredded cheddar, and stir until melted and creamy—do not overheat or the cheese can seize.
10. Transfer cheesy pasta to prepared baking dish in an even layer.
11. Let glazed chicken rest 2 minutes, then slice into strips.
12. Arrange chicken strips over mac and cheese, then drizzle remaining glaze over the dish.
13. Bake for 10–15 minutes until edges are bubbly and top has a slight golden hue.
14. Let rest 5 minutes before serving.

Practical tips included in the method:

• Avoid overcooking the pasta; al dente texture holds up better under the oven’s heat.
• Use freshly shredded cheese (not pre-shredded) for smoother melting—pre-shredded often contains anti-caking agents that affect texture.
• Check chicken doneness with an instant-read thermometer (165°F). Thin breasts will cook faster—pound to even thickness if needed.
• If glaze thickens too much in the pan, add 1–2 tablespoons water to loosen before drizzling.

Serving Suggestions

• Serve classic: spoon a hearty scoop onto plates and top with sliced glazed chicken strips; garnish with chopped parsley or green onions.
• For crunch: scatter toasted panko or crisped bacon bits on top right after baking.
• Lighter sides: a crisp green salad with vinaigrette or steamed broccoli cuts the richness nicely.
• Casual pairings: serve with iced tea, lemonade, or a light lager to balance the sweet glaze.
• Comfort-style: add a pat of butter on the warm mac for extra shine and richness, or present it alongside warm dinner rolls.

Storage Instructions

• Room temperature: Do not leave this dish out more than 2 hours (1 hour if ambient temperature >90°F). Bacteria grow quickly at room temperature.
• Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently in a 350°F oven or microwave, adding a splash of milk to revive creaminess.
• Freezer: Freeze portions in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that texture may change slightly after freezing due to cheese separation—stir gently when reheating.

Expert Tips

• Chicken prep: For even cooking, pound thicker ends of breasts to an even thickness or slice each breast in half lengthwise.
• Honey glaze consistency: Use raw or mild honey for best flavor; if your honey is very runny, reduce the glaze slightly longer to achieve stickiness.
• Cheese melt: Warm the drained pasta first (short 30-second heat) before adding cheese—this encourages smooth melting without overheating the dairy.
• Pepper tip: Crush whole peppercorns coarsely for a brighter, more aromatic finish than pre-ground pepper.
• Salt control: Because soy sauce adds significant sodium, taste the glaze before adding extra table salt to the mac—adjust sparingly.

Delicious Variations

• Gluten-Free Version: Use gluten-free pasta shells and gluten-free tamari in place of soy sauce.
• Spicy Honey Pepper: Add 1/4–1/2 tsp red pepper flakes to the honey glaze (or a drizzle of sriracha) for a kick that plays beautifully with the sweetness.
• Cheesy Veggie Boost: Fold in roasted cauliflower florets or steamed spinach into the mac before baking for added volume and nutrients.
• Smoky BBQ Twist: Replace half the honey with a mild barbecue sauce and sprinkle smoked paprika into the cheese for a BBQ-chicken-mac flavor profile.
• Lighter Protein Swap: Use thinly sliced turkey breast or tofu (marinated and seared) to reduce calories while preserving the sweet-savory dynamic.

Frequently Asked Questions
Q: Can I use pre-shredded cheese?
A: You can, but freshly shredded cheese melts more smoothly. Pre-shredded often contains anti-caking agents that can make the sauce slightly grainy.

Q: How do I keep the mac creamy when reheating?
A: Reheat gently in the oven at 325°F or in the microwave with 1–2 tablespoons of milk added, stirring intermittently to restore creaminess.

Q: Is there a lower-sugar version?
A: Reduce honey to 1/4 cup and add a tablespoon of balsamic vinegar or reduced-sugar BBQ sauce to preserve a bright flavor with less sugar.

Q: Can I make this ahead?
A: Assemble through step 12, cover, and refrigerate for up to 24 hours. Bake just before serving until bubbly.

Q: My glaze became grainy—what happened?
A: Overheating honey or cooking it too long on high can cause graininess. Simmer gently and remove from heat once it thickens and coats a spoon.

Conclusion

If you love comfort food with a slick sweet-and-peppery edge, this Copycat Applebee’s Honey Pepper Chicken Mac and Cheese is a rewarding, relatively quick dish that will impress both weeknight diners and potluck crowds. Try the recipe, tweak a variation to make it your own, and share photos or tips with the community—people love seeing home-cooked spins on restaurant favorites. For more inspiration and a similar take focused on individual servings, check out this helpful roundup of mac-and-cheese cups and a step-by-step Copycat that guided parts of this recipe: Copycat Applebee’s Honey Pepper Chicken Mac and Cheese and Applebee’s Mac And Cheese Honey Chicken Recipe (Copycat).

Also, if you enjoyed the handheld variations mentioned earlier, you might like this hands-on tutorial on turning mac and cheese into portable cups: chicken mac and cheese cups.