Step 1: Prepare the Honey Pepper Sauce
Start by combining pineapple juice, freshly squeezed lemon juice, brown sugar, and ground black pepper in a small saucepan. Place it over medium heat and let it simmer, stirring occasionally, until the mixture thickens into a glossy sauce. Once ready, set it aside to cool slightly.

Step 2: Make the Cheese Sauce
In a separate large saucepan, melt half a stick of butter over medium heat. Pour in the heavy cream and whisk until the butter is fully incorporated. Gradually add in mozzarella, cheddar, Parmesan, and Asiago cheeses, stirring continuously until the sauce becomes creamy and smooth.

Step 3: Cook the Pasta
Bring a large pot of salted water to a boil and cook the cavatappi pasta until al dente, following the package instructions. Drain well, drizzle with a little olive oil to prevent sticking, then fold the pasta into the cheese sauce until evenly coated.

Step 4: Prepare the Chicken Tenders
Dip chicken tenders into buttermilk, coating them thoroughly. Dredge each piece in seasoned flour, shaking off any excess. This double layer creates the perfect crispy coating once fried.

Step 5: Fry and Glaze the Chicken
Heat oil in a deep fryer or large skillet to 365°F. Fry chicken tenders for about 4 minutes or until golden brown and cooked through. Transfer to a bowl, pour the honey pepper sauce over them, and toss until fully coated.

Step 6: Assemble and Serve
Spoon creamy mac and cheese onto a plate, top with glazed chicken tenders, sprinkle with crispy bacon, and garnish with fresh parsley. Serve alongside a warm breadstick for the complete Applebee’s experience.