Description
This Copycat Applebee’s Honey Pepper Chicken Mac and Cheese combines tender, honey-glazed chicken breasts with creamy cheddar mac and cheese, baked to golden perfection. The dish balances savory, sweet, and peppery flavors, making it a comforting and indulgent meal that’s perfect for family dinners or entertaining guests.
Ingredients
Scale
Chicken
- 3–4 boneless skinless chicken breasts (about 1.5 lbs), room temperature
- Salt to taste
- 1 tsp freshly ground black pepper (coarse grind preferred)
- Nonstick cooking spray as needed
- Small amount of oil for cooking
Honey Pepper Glaze
- 1/2 cup pure honey
- 1/4 cup low-sodium soy sauce
- 4 cloves fresh garlic, minced finely
- 1 tsp freshly ground black pepper (coarse grind preferred)
Mac and Cheese
- 8 oz medium pasta shells
- 2 cups shredded cheddar cheese (freshly shredded recommended)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Season Chicken: Season the chicken breasts evenly on both sides with salt and freshly ground black pepper.
- Cook Chicken: Heat a large skillet over medium heat for about 2 minutes, then add a small amount of oil. Place the chicken breasts in the skillet and cook for 6-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F, ensuring they are cooked through.
- Cook Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta but do not rinse it.
- Make Honey Pepper Glaze: In a small bowl, whisk together the honey, low-sodium soy sauce, minced garlic, and black pepper until fully combined.
- Glaze Chicken: When the chicken is fully cooked, reduce the heat to low and pour the honey glaze mixture over the chicken in the skillet. Simmer for 2-3 minutes, occasionally spooning the glaze over the chicken until the sauce thickens and becomes sticky.
- Melt Cheese in Pasta: Return the drained pasta to the empty pot over low heat. Add the shredded cheddar cheese and stir continuously until the cheese melts and the mixture becomes creamy.
- Assemble Dish: Transfer the creamy mac and cheese into the prepared baking dish, spreading it out in an even layer.
- Slice Chicken: Let the glazed chicken rest for 2 minutes to retain juices, then slice into strips.
- Top and Drizzle: Arrange the sliced chicken strips on top of the mac and cheese. Drizzle any remaining glaze from the pan over the assembled dish for extra flavor.
- Bake: Place the baking dish in the preheated oven and bake for 10-15 minutes, until the edges are bubbly and the top has developed a slight golden hue.
Notes
- Use freshly shredded cheddar cheese for a creamier texture and better melt compared to pre-shredded cheese.
- Do not rinse pasta after draining; keeping the starch helps the cheese sauce cling better.
- For a spicier version, add a pinch of cayenne pepper to the honey glaze.
- Letting the chicken rest before slicing helps retain its juices for a moist texture.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Applebee's honey pepper chicken, mac and cheese, copycat recipe, baked chicken, cheesy pasta, honey glaze chicken
