# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), diced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste
→ Sauce
06 - 1 cup BBQ sauce (preferred style)
07 - 2 tablespoons 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 tablespoons unsalted butter
→ Topping
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup 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 pepper. Sauté for 4 to 5 minutes until chicken is lightly browned but not fully cooked through.
02 - Stir in BBQ sauce and honey, ensuring all chicken pieces are evenly coated. Cook for an additional 2 minutes.
03 - Add uncooked elbow macaroni, chicken broth, and whole milk to the pan. Stir to combine and ensure the pasta is submerged.
04 - Bring contents to a boil, reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally. Continue until pasta is al dente and most of the liquid is absorbed.
05 - Stir in unsalted butter, sharp cheddar, and mozzarella cheese. Blend until cheese is fully melted and sauce achieves a creamy consistency.
06 - Taste for seasoning and adjust salt or pepper as needed. Remove pot from heat.
07 - Garnish with fresh parsley and crispy fried onions or bread crumbs if desired. Serve immediately while hot.
