There’s something irresistible about the combination of creamy mac and cheese topped with sweet and savory glazed chicken. After countless attempts to recreate Applebee’s famous Honey Pepper Chicken Mac and Cheese at home, I’ve finally perfected my copycat version—and I’m thrilled to share it with you today!
What makes this dish special is the perfect balance of flavors: tender chicken breasts coated in a sticky-sweet honey pepper glaze, paired with creamy, cheesy pasta shells that capture all that delicious sauce. The beauty of this recipe lies in its simplicity—using everyday ingredients to create restaurant-quality comfort food right in your kitchen.
I developed this recipe during a particularly cold winter when I was craving comfort food but couldn’t justify the expense of eating out. After experimenting with different ratios of honey to soy sauce and testing various pasta shapes, this version emerged as the clear winner. My family now requests it regularly, and it’s become our go-to weekend dinner when we want something special without the restaurant price tag.
The key to making this dish shine is in the honey pepper glaze. Using pure honey (not the processed kind) creates that signature sweet coating that caramelizes beautifully on the chicken. When paired with the kick from freshly ground black pepper and the umami depth from soy sauce, it transforms ordinary chicken into something extraordinary.
| Ingredient | Quantity | Notes |
| Boneless, skinless chicken breasts | 3-4 (about 1.5 lbs) | Room temperature for even cooking |
| Fresh garlic | 4 cloves | Minced finely |
| Medium pasta shells | 8 oz | Cook until al dente |
| Shredded cheddar cheese | 2 cups | Freshly shredded melts better than pre-packaged |
| Pure honey | 1/2 cup | Use pure, not honey-flavored syrup |
| Low-sodium soy sauce | 1/4 cup | Regular soy sauce works but will be saltier |
| Freshly ground black pepper | 1 tsp | Coarse grind preferred for texture |
| Salt | To taste | For seasoning chicken and pasta water |
| Nonstick cooking spray | As needed | For greasing baking dish |
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes Servings: 4 | Difficulty: Medium
How to Make Copycat Applebee’s Honey Pepper Chicken Mac and Cheese
Let me walk you through the process of creating this mouthwatering dish step by step. The trick is to time everything so your chicken and pasta finish cooking around the same time.
First, prepare your workspace by gathering all ingredients. This simple step saves time and prevents the frustration of realizing you’ve forgotten something mid-recipe. Preheat your oven to 375°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
Season your chicken breasts on both sides with salt and freshly ground black pepper. Heat a large skillet over medium heat for about 2 minutes, then add a small amount of oil (I typically use a quick spray of cooking oil). Place the chicken breasts in the hot skillet and cook for 6-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F for food safety. If your chicken breasts are particularly thick, you might want to butterfly them first for more even cooking.
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the pasta shells and cook according to package directions until al dente—usually 8-10 minutes. The pasta should be tender but still firm when bitten. Drain the pasta but don’t rinse it; the starchy exterior helps the cheese sauce adhere better.
Now for the star of the show—the honey pepper glaze. In a small bowl, whisk together the honey, soy sauce, minced garlic, and freshly ground black pepper until well combined. When your chicken is fully cooked, reduce the heat to low and pour this mixture over the chicken. Let it simmer for 2-3 minutes, occasionally spooning the glaze over the chicken until it becomes thick and sticky. The sauce will reduce and caramelize slightly, intensifying the flavors.
In the pot you used for the pasta (now empty), return the drained pasta shells over low heat. Add the shredded cheddar cheese and stir continuously until melted and creamy. If the mixture seems too thick, add a splash of milk or a tablespoon of the reserved pasta cooking water to reach your desired consistency.
Transfer the cheesy pasta to your prepared baking dish, spreading it into an even layer. Remove the glazed chicken from the skillet and let it rest for 2 minutes before slicing it into strips. Arrange these strips over the mac and cheese, then drizzle any remaining glaze from the pan over the entire dish.
Bake in your preheated oven for 10-15 minutes until the edges are bubbly and the top has a slight golden hue. This final baking step allows the flavors to meld together beautifully, creating that authentic restaurant experience.
Serving and Variations of Honey Pepper Chicken Mac and Cheese
When it comes to serving this delicious dish, timing is everything. I recommend bringing it straight from the oven to the table while it’s still bubbling around the edges. The contrast between the creamy pasta and the sweet-savory chicken is most pronounced when the dish is hot.
For a complete meal, I like to pair this rich dish with something light and fresh. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. If you’re feeding a hungry crowd, some crusty garlic bread on the side works wonders for soaking up any extra sauce.
Don’t be afraid to make this recipe your own. Over the years, I’ve experimented with several variations that have been just as delicious as the original:
For a spicier kick, add a tablespoon of sriracha or a pinch of red pepper flakes to the honey glaze. This creates a sweet-heat combination that many of my friends actually prefer to the original.
If you’re looking for a vegetable boost, stir in some steamed broccoli florets or baby spinach into the mac and cheese just before adding the chicken. The vegetables not only add nutrition but also beautiful color contrast.
For a smokier flavor profile, try grilling the chicken instead of pan-cooking it, then brush on the reduced glaze afterward. This adds a wonderful charred dimension that complements the sweetness of the honey.
When it comes to storage, this dish keeps remarkably well. Leftovers can be refrigerated in an airtight container for up to three days. To reheat, add a splash of milk to prevent the pasta from drying out, then microwave in 30-second intervals, stirring between each until heated through.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often stay juicier than breasts. Just adjust your cooking time slightly—thighs typically need about 5-6 minutes per side instead of 6-7. The richer flavor of thigh meat actually complements the sweet glaze beautifully.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the cheddar cheese with your favorite dairy-free cheese alternative. Look for one that melts well (some cashew-based options work nicely). You might need to add a bit more liquid to help it achieve that creamy consistency we’re looking for.
Can I make this ahead of time for a dinner party?
Definitely! Prepare everything up to the baking step, then cover and refrigerate for up to 24 hours. When ready to serve, let the dish sit at room temperature for about 20 minutes, then bake for 20-25 minutes (slightly longer than the original recipe) until hot and bubbly.
How can I thicken my cheese sauce if it’s too runny?
If your cheese sauce ends up thinner than desired, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this into your cheese mixture over low heat until it reaches your preferred thickness. Be careful not to overheat, as this can cause the cheese to separate.
What’s the best way to reheat leftovers without drying out the chicken?
For best results when reheating, place in a covered dish with a tablespoon of water or milk, then heat at 50% power in the microwave, stirring occasionally. This gentle reheating prevents the chicken from becoming tough and helps maintain the creamy texture of the mac and cheese.
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
Instructions
- Preheat oven to 375°F and lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Season chicken breasts on both sides with salt and freshly ground black pepper.
- Heat a large skillet over medium heat for about 2 minutes, then add a small amount of oil.
- Cook chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature 165°F).
- 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.
- In a small bowl, whisk together honey, soy sauce, minced garlic, and black pepper.
- When chicken is fully cooked, reduce heat to low and pour honey mixture over chicken.
- Simmer for 2-3 minutes, occasionally spooning glaze over chicken until thick and sticky.
- Return drained pasta to empty pot over low heat, add shredded cheddar, and stir until melted and creamy.
- Transfer cheesy pasta to prepared baking dish in an even layer.
- Let glazed chicken rest for 2 minutes, then slice into strips.
- Arrange chicken strips over mac and cheese, then drizzle remaining glaze over the dish.
- Bake for 10-15 minutes until edges are bubbly and top has a slight golden hue.
Notes
Add steamed broccoli or spinach to the mac and cheese for a vegetable boost.
Try grilling the chicken instead of pan-cooking for a smokier flavor.
Substitute chicken thighs for juicier results (cook for 5-6 minutes per side).
Can be made ahead and refrigerated for up to 24 hours before baking.
Leftovers keep for up to three days; reheat with a splash of milk at 50% microwave power.
If cheese sauce is too runny, thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
