Applebee's Copycat Honey Pepper Chicken Mac and Cheese
Indulge in a creamy, crispy, and savory dish featuring melty cheese blend, seasoned chicken, and sweet honey pepper glaze—a comforting favorite for guests and family alike.
Ingredients
Pasta and Cheese
- 8 ounces elbow macaroni or any pasta of your choice
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
Chicken
- 2 pieces boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil for frying the chicken
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Honey Pepper Glaze
- 1/4 cup honey
- 1 tablespoon black pepper for the sauce
Garnish
- Fresh parsley for garnish, optional
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Once hot, add the bite-sized chicken pieces. Season with garlic powder, onion powder, paprika, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
- In the same skillet (with the chicken still in it), lower the heat and pour in the milk. Gradually stir in the cheddar and mozzarella cheese, allowing it to melt and create a creamy sauce.
- Add the cooked macaroni into the skillet with the cheese sauce. Stir until all the pasta is coated in the cheesy goodness.
- In a small saucepan, combine honey and black pepper. Heat over low until it begins to simmer, then remove from heat.
- Drizzle the honey pepper glaze over the mac and cheese and chicken. Serve hot, garnished with fresh parsley if desired!
Notes
Substitutions: Use gluten-free pasta for gluten-sensitive individuals. Turkey or chicken thighs can also serve as a delightful alternative. Ensure the macaroni remains slightly firm as it softens with the hot cheese sauce. To avoid clumps, add cheese gradually while stirring. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months. Reheat on low heat with a splash of milk to restore creaminess.