# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and black pepper, to taste
→ Sauce
06 - 1 cup BBQ sauce
07 - 2 tablespoons honey
→ Pasta and Cheese
08 - 12 ounces elbow macaroni, uncooked
09 - 3 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 2 cups shredded sharp cheddar cheese
12 - 1 cup shredded mozzarella cheese
13 - 2 tablespoons unsalted butter
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup crispy fried onions or bread crumbs
# Cooking Steps:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add diced chicken, smoked paprika, garlic powder, salt, and pepper. Sauté for 4 to 5 minutes until the chicken is lightly browned but not fully cooked.
02 - Stir in BBQ sauce and honey, cooking for 2 minutes to evenly coat the chicken.
03 - Add uncooked macaroni, chicken broth, and whole milk to the pot. Stir to combine, ensuring the pasta is submerged.
04 - Bring mixture to a boil, reduce heat to medium-low, cover, and simmer for 10 to 12 minutes. Stir occasionally until pasta is al dente and most liquid is absorbed.
05 - Stir in unsalted butter, shredded cheddar, and mozzarella cheeses. Mix until the cheese is fully melted and the sauce is creamy.
06 - Taste and adjust seasoning with salt and pepper as needed. Remove from heat and garnish with chopped parsley and crispy fried onions or bread crumbs if desired. Serve hot.
