# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced (approximately 14 oz)
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - Salt and black pepper, to taste
→ Sauce
06 - 1 cup BBQ sauce (your preferred style)
07 - 2 tablespoons honey
→ Pasta & Cheese
08 - 12 ounces uncooked elbow macaroni
09 - 3 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 2 cups shredded sharp cheddar cheese (7 oz)
12 - 1 cup shredded mozzarella cheese (3.5 oz)
13 - 2 tablespoons unsalted butter
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - ¼ cup crispy fried onions or bread crumbs (0.9 oz)
# 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 pepper. Cook 4 to 5 minutes until chicken is lightly browned but not fully cooked through.
02 - Stir in BBQ sauce and honey, cooking for 2 minutes to evenly coat the chicken.
03 - Add the uncooked macaroni, chicken broth, and whole milk. Stir well to ensure the pasta is fully submerged.
04 - Bring 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 of the liquid has been absorbed.
05 - Stir in butter, shredded cheddar, and mozzarella until the cheese melts completely and the mixture is creamy.
06 - Taste and season with additional salt and pepper if needed. Remove from heat.
07 - Top with chopped fresh parsley and crispy fried onions or bread crumbs if desired. Serve immediately while hot.
