Description
There’s something about comfort food that hits a little different, especially when it brings back memories of cozy dinners out, good conversation, and plates licked clean. For many, a trip to Applebee’s meant gathering with family or friends after a long day, maybe even after a Friday night football game or a casual date night. And one dish that always stood out on the menu? That dreamy, creamy Honey Pepper Chicken Mac and Cheese. It’s everything you want in a meal: crispy chicken, gooey cheese, a little sweet, a little heat, and pasta hugging it all together.
This homemade version brings that same magic right into your kitchen—without the restaurant bill. It’s the kind of dish you make when you need a little food hug or want to impress someone without getting too fancy. Whether you’re cooking for the kids, feeding a crowd, or treating yourself, this dish feels both nostalgic and indulgent in the best way.
There’s a personal joy in recreating beloved restaurant meals at home. It’s more than just cooking—it’s about unlocking memories, having fun in the kitchen, and adding your own twist. And once you taste that first bite of cheesy pasta topped with golden, honey-pepper glazed chicken, you’ll understand why this recipe is a keeper.
Ingredients
For the Chicken:
2 boneless skinless chicken breasts
1 cup buttermilk
1 ½ cups all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
Oil for frying
For the Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
1 cup shredded mozzarella cheese
1 cup shredded white cheddar cheese
For the Honey Pepper Sauce:
½ cup honey
1 tsp ground black pepper
¼ tsp crushed red pepper flakes
2 tbsp apple cider vinegar
1 tbsp cornstarch + 2 tbsp water (slurry)
For the Pasta:
12 oz cavatappi pasta (or elbow macaroni)
4 slices turkey ham, chopped (optional, for added savory flavor)
Fresh parsley for garnish (optional)
Instructions
Start by slicing your chicken breasts into cutlets or strips. Place them in a bowl with the buttermilk and let them soak for at least 30 minutes (or overnight if you’re planning ahead). This not only tenderizes the chicken but helps the flour coating stick beautifully.
While the chicken is marinating, bring a large pot of salted water to a boil and cook your pasta until al dente. Drain, rinse, and set aside.
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about a minute to get rid of that raw flour taste. Slowly whisk in the milk, making sure to keep it smooth. Once the sauce thickens slightly, stir in the mozzarella and white cheddar cheeses. Keep stirring until melted and silky. Remove from heat and cover to keep warm.
In a small saucepan, combine honey, black pepper, red pepper flakes, and apple cider vinegar. Bring it to a gentle simmer. In a separate small bowl, mix the cornstarch and water until smooth, then stir it into the sauce. Simmer until thick and glossy, about 2–3 minutes. Set aside.
In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Remove chicken from the buttermilk, letting the excess drip off, then dredge in the seasoned flour. Heat oil in a deep skillet or pot over medium heat, and carefully fry the chicken until golden brown and crispy—about 5 minutes per side, depending on thickness. Drain on a paper towel-lined plate.
Add the cooked pasta to the cheese sauce, stirring to coat every bite. Stir in the chopped turkey ham if using. Spoon the mac and cheese onto plates or bowls, top with crispy chicken, and drizzle generously with that sweet and peppery glaze.
Garnish with a sprinkle of fresh parsley if you’re feeling fancy—and dig in!
Notes
This recipe is super customizable—don’t be afraid to play around with the sauce’s sweetness or spice to suit your taste buds. The combo of cheese, heat, and sweet is the heart of the dish, so balance it to your liking.