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Applebee's Four Cheese Mac & Cheese with Honey Pepper Chicken Recipe
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Applebee's Four Cheese Mac & Cheese with Honey Pepper Chicken Recipe

Make our Applebee's Four Cheese Mac & Cheese with Honey Pepper Chicken Recipe at home. With our Secret Restaurant Recipe your Four Cheese Mac & Cheese with Honey Pepper Chicken will taste just like Applebee's.
Prep Time45 minutes
Active Time25 minutes
Total Time1 hour 10 minutes
Course: Dinner, Kid Favorite, Lunch, Main Course
Cuisine: American
Keyword: Applebee's, Cheese, Chicken Recipe, Mac and Cheese, Pasta Dish
Yield: 4 Servings

Ingredients

  • Applebee's Honey Pepper Sauce (See Box Below for this Recipe)
  • One 16-ounce box Cellentani Pasta
  • 1 pound boneless, skinless Chicken Breasts or Chicken Thighs, whole or precut into strips
  • 2 cups Buttermilk
  • 2 cups All-Purpose Flour, seasoned with Salt and freshly ground Black Pepper, to taste
  • Oil to deep fry
  • Bacon, fried crisp and broke into large pieces (1 slice per serving of pasta)
  • Fresh Parsley minced

Cheese Sauce

  • 1/2 stick Butter
  • 2 cups Cream
  • 1/2 cup Parmesan Cheese
  • 3/4 cup Mozzarella Cheese
  • 1/2 cup Romano Cheese
  • 1/2 cup Asiago Cheese
  • 1 dash Basil
  • 3 cloves Garlic peeled and minced

Instructions

  • Prepare Applebee's Honey Pepper Sauce according to the recipe linked to in the Box below. Set aside.
  • Prepare entire box of pasta according to package directions. Drain. Set aside.
  • Cut chicken breast or thighs into strips (if you did not buy them pre-cut).
  • Pour butter milk into a large bowl.
  • Place chicken strips into buttermilk. Turn to make sure they are fully covered. Set aside and soak chicken while you make cheese sauce.
  • Add butter to a large sauce pan. Place over medium low heat.
  • As butter starts to melt, add cream. Heat until butter is fully melted and stir to combine.
  • Add Parmesan cheese, mozzarella cheese, Romano cheese, Asiago cheese, basil and garlic. Heat and stir until cheese is melted and sauce is smooth.
  • Reduce heat and keep mixture at a low simmer until ready to use.
  • Heat oil in a pot, Dutch oven or deep fryer to 365°F.
  • Place seasoned flour into a large shallow bowl.
  • Remove chicken strips 2 or 3 at a time, from the buttermilk, allowing excess to drip off, and place in flour. Turn to fully coat. Place on a plate and continue until all strips are coated.
  • Once all strips are fully coated, carefully place them into hot oil, a few at a time, do not crowd. Fry for about 5 minutes or until golden brown and cooked all the way through.
  • Toss prepared pasta into prepared cheese sauce. Mix well.
  • Toss prepared chicken into prepared honey pepper sauce. Turn to fully coat.
  • Spoon an appropriate-sized portion pasta into each serving bowl.
  • Place three chicken strips on top.
  • Arrange bacon pieces on top.
  • Sprinkle with fresh parsley
  • Serve hot with breadsticks.

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