Applebee's Chicken Mac and Cheese Recipe: Crispy Breaded Chicken and Cheesy Cream Sauce

Applebee's Chicken Mac and Cheese delivers that signature combination of crispy, golden chicken and creamy, cheesy pasta—now you can make it at home with the same restaurant-quality results.

The secret lies in perfectly breading and cooking the chicken to achieve that satisfying crunch, then combining it with a velvety cheese sauce that clings to every strand of pasta.

This isn't just a side dish; it's a hearty, comforting meal that brings the flavors of your favorite restaurant to your dinner table.

The key to replicating Applebee's version starts with the chicken. A simple breading technique using flour, seasoned salt, and a touch of paprika creates that signature crispy texture when fried or baked to golden perfection.

Meanwhile, the pasta cooks until al dente, ready to absorb the rich, cheesy sauce that's built layer by layer with sharp cheddar, cream cheese, and a hint of mustard for depth. Every bite should deliver that perfect balance of crunchy chicken and creamy, cheesy pasta.

What makes this recipe truly special is how it transforms simple ingredients into something restaurant-worthy. The chicken stays tender inside while developing that addictive crunch on the outside, and the sauce is thick enough to coat each noodle without being overly heavy.

The result is a dish that's satisfying enough to serve as a main course, perfect for feeding a family or impressing guests with a dish that tastes like it came straight from Applebee's kitchen.

Ready in about 45 minutes, this recipe delivers the same flavors you love from the restaurant, with the added bonus of knowing exactly what went into it.

Whether you're craving comfort food or looking to recreate a favorite meal at home, this Chicken Mac and Cheese brings the warmth and satisfaction of a classic dish to your table.

Ingredients for applebee's chicken mac and cheese

Crispy chicken and creamy cheese sauce—just like Applebee's, but made with these simple ingredients.

The chicken is everything here. Boneless, skinless breasts work best—pound them to even thickness so they cook uniformly. Lawry's seasoned salt gives that signature Applebee's flavor, but any good seasoned salt will do. For the breading, Panko plus a touch of paprika creates that perfect crispy crust. I grab mine from Trader Joe's—it's cheaper than the name brands and just as good. Don't skip the egg wash between layers, or the crumbs won't stick. Pro tip: Pat the chicken dry first—wet chicken steams instead of frying.

No Lawry's seasoned salt? Mix 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley, and 1/2 tsp black pepper for a quick substitute. Running low on Panko? Regular breadcrumbs work, but they won't be as crispy. The cheese is where the magic happens—sharp cheddar and cream cheese give that perfect balance of tangy and creamy. If you can't find sharp cheddar, add 1/4 tsp cayenne to regular cheddar for that extra kick. For the pasta, elbow macaroni is classic, but any short pasta shape works—just don't go too small or it'll get lost in the sauce.

This dish reheats like a dream—cover with foil and warm in the oven for 10 minutes. Keeps for 3-4 days in the fridge, but honestly, it's even better the next day once everything melds together. For meal prep, cook the chicken and sauce separately—assemble when ready to eat so the chicken stays crispy. Freezes for 2 months if you want to make ahead. Just thaw overnight in the fridge before reheating.

Step-by-step instructions for crispy chicken mac and cheese

Here's how to recreate Applebee's signature dish at home—crispy chicken meets creamy mac and cheese.

Start by pounding the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap to an even ½-inch thickness. This ensures they cook quickly and evenly. Season both sides generously with 2 tablespoons seasoned salt and 1 tablespoon paprika, pressing the spices into the meat so they stick.

Next, set up your breading station. In a shallow bowl, mix the 1 cup all-purpose flour with the ½ teaspoon salt. In another bowl, beat the 2 whole large eggs until frothy. Place the 1 cup panko breadcrumbs in a final bowl. Working with one piece at a time, dip the seasoned chicken in the flour, then the egg wash, and finally the panko, pressing gently to adhere the crumbs. Let the breaded chicken rest for 10 minutes—this helps the coating stick better when frying.

Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. You'll know it's ready when a small piece of bread sizzles immediately upon touching. Carefully add the breaded chicken to the hot oil, working in batches if needed to avoid overcrowding. Fry for 3-4 minutes per side until the coating is deep golden brown and the chicken reaches an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain excess oil.

Here's the thing—don't skip the resting step. Let the fried chicken rest for 5 minutes before slicing. This prevents the juices from escaping when you cut into it later, keeping the meat tender and the crust intact. If you're worried about staying warm, tent loosely with foil.

While the chicken rests, bring a large pot of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook until al dente—about 2 minutes less than the package instructions suggest. You want the pasta to finish cooking in the cheese sauce. Drain the pasta, reserving ½ cup pasta water, and set aside.

Real talk: don't rinse the pasta after draining. The starch on the surface helps the cheese sauce cling beautifully to each noodle. And save that pasta water—it's liquid gold for adjusting sauce consistency later.

In a large skillet, melt 2 tablespoons butter over medium heat. Add the 2 minced garlic cloves and sauté for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Reduce heat to medium-low and stir in the 2 cups sharp cheddar cheese and 8 oz cream cheese until fully melted and smooth.

Pour in the 1 cup heavy cream and 1 tablespoon yellow mustard, stirring constantly until the sauce thickens slightly. If it looks too thick, add pasta water 1 tablespoon at a time until it reaches a creamy, pourable consistency. The sauce should coat the back of a spoon but still be able to cling to the pasta.

Add the cooked macaroni to the cheese sauce and toss gently to coat evenly. Let it simmer for 1-2 minutes to meld the flavors. Then, slice the rested chicken into ½-inch strips and fold them into the macaroni mixture. The residual heat will warm the chicken through while keeping it juicy.

For serving, divide the chicken mac and cheese among 4 plates and garnish with extra shredded cheddar if desired. The key to presentation is letting the crispy chicken peek through the creamy sauce—this is what makes it taste just like Applebee's. Serve immediately while the chicken is still warm and the sauce is silky.

Essential equipment for this dish

Deep Fryer Essentials

For that signature Applebee's crispiness, a deep fryer is my go-to tool—it maintains consistent 350°F oil temperature better than a skillet. I recommend the Ninja Foodi Deep Fryer for its even heating and safety features.

If you're frying in batches, use a thermometer (like the Thermoworks Thermapen) to monitor oil temp—fluctuations cause soggy breading. 🌡️

Skillet Alternatives

No deep fryer? A 10-inch cast iron skillet (like Lodge) works perfectly for smaller batches. Heat 2 cups vegetable oil over medium-high heat until it shimmers—test with a wooden chopstick (it should sizzle immediately).

Avoid overcrowding the pan, or the chicken will steam instead of fry. For extra insurance, use a wire cooling rack to drain fried chicken.

Baking Option

Want to skip frying entirely? Preheat your oven to 400°F and bake the breaded chicken on a wire rack set over a baking sheet. Bake for 18-20 minutes, flipping halfway, until golden and reaching 165°F internal temperature.

This method uses less oil but sacrifices some crispiness. I like using Olive Oil Spray for even coating.

Pasta Tools

A colander with long handles is essential for draining pasta without splashing. I prefer OXO Good Grips—it's sturdy and won't bend when draining hot water. For sauce consistency, keep pasta water in a small saucepan nearby. A wooden spoon helps stir the cheese sauce without scratching your pan.

Cheese Prep Tips

Shred your own cheese for the best texture—sharp cheddar should be coarsely grated. Use a box grater (not a food processor) to avoid excess moisture. For cream cheese, cut it into small cubes before adding to the sauce so it melts smoothly.

A microplane works great for garlic—it releases more flavor than mincing with a knife. 🧀

Serving Gear

Presentation matters! Use individual oven-safe ramekins (like Pyrex) to keep portions warm until serving. For plating, a slotted spoon helps transfer mac and cheese without breaking the strands. Garnish with extra shredded cheese using a fine-mesh sieve for that restaurant-style finish. Don't forget hot pads—this dish is hot!

Frequently asked questions