# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced (approximately 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
07 - 2 tablespoons honey
→ Pasta & Cheese
08 - 12 ounces uncooked elbow macaroni
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 (1 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. 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 coat the chicken evenly.
03 - Add uncooked macaroni, chicken broth, and whole milk to the pot. Stir thoroughly to submerge the pasta.
04 - Bring the 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 - Add butter, shredded cheddar, and mozzarella cheese to the pot. Stir gently until cheese is fully melted and the sauce achieves a creamy consistency.
06 - Adjust seasoning to taste, remove from heat, and garnish with fresh parsley and crispy fried onions or bread crumbs if desired. Serve immediately.
