# 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 BBQ sauce (any 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 (approximately 7 oz)
12 - 1 cup shredded mozzarella cheese (approximately 3.5 oz)
13 - 2 tablespoons unsalted butter
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup crispy fried onions or bread crumbs (approximately 1 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 black pepper. Sauté for 4 to 5 minutes until lightly browned but not fully cooked.
02 - Add BBQ sauce and honey to the skillet, stirring to coat the chicken. Cook for 2 minutes.
03 - Add uncooked macaroni, chicken broth, and whole milk to the pot. Stir thoroughly to ensure 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, sharp cheddar, and mozzarella cheeses until fully melted and sauce is creamy.
06 - Taste and adjust seasoning as needed. Remove from heat.
07 - Top with chopped fresh parsley and crispy fried onions or bread crumbs if desired. Serve immediately.
