# What You’ll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - Salt and black pepper, to taste
→ Sauce
06 - 1 cup BBQ sauce
07 - 2 tbsp honey
→ Pasta & Cheese
08 - 12 oz 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 tbsp unsalted butter
→ Topping (Optional)
14 - 2 tbsp chopped fresh parsley
15 - 1/4 cup crispy fried onions or bread crumbs
# Directions:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add diced chicken, smoked paprika, garlic powder, salt, and pepper. Sauté for 4–5 minutes until lightly browned.
02 - Stir in BBQ sauce and honey. Cook for 2 minutes, coating the chicken evenly.
03 - Add uncooked elbow macaroni, chicken broth, and whole milk. Stir to combine, ensuring pasta is submerged.
04 - Bring to a boil, reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
05 - Stir in unsalted butter, shredded cheddar, and mozzarella cheeses. Mix until fully melted and sauce is creamy.
06 - Adjust seasoning to taste, remove from heat, and garnish with chopped parsley and crispy fried onions or bread crumbs if desired. Serve hot.
