# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced (about 14 oz)
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 (8 fl oz) BBQ sauce, preferred style
07 - 2 tablespoons honey
→ Pasta & Cheese
08 - 12 ounces elbow macaroni, uncooked
09 - 3 cups (24 fl oz) low-sodium chicken broth
10 - 1 cup (8 fl oz) whole milk
11 - 2 cups (7 oz) shredded sharp cheddar cheese
12 - 1 cup (3.5 oz) shredded mozzarella cheese
13 - 2 tablespoons unsalted butter
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup (0.9 oz) crispy fried onions or bread crumbs
# Directions:
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 black pepper. Cook 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 coat the chicken evenly.
03 - Add uncooked elbow macaroni, chicken broth, and whole milk to the pot. Stir to fully combine and ensure the pasta is submerged.
04 - Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Stir in unsalted butter, shredded sharp cheddar, and mozzarella cheese until fully melted and sauce is creamy.
06 - Taste and adjust seasoning as needed, then remove from heat.
07 - Top with chopped fresh parsley and crispy fried onions or bread crumbs if desired. Serve immediately while hot.
