# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced (approximately 14 oz)
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - Salt and black pepper, to taste
→ Sauce
06 - 1 cup (8 fl oz) BBQ sauce
07 - 2 tbsp honey
→ Pasta & Cheese
08 - 12 oz uncooked elbow macaroni
09 - 3 cups (24 fl oz) low-sodium chicken broth
10 - 1 cup (8 fl oz) whole milk
11 - 2 cups shredded sharp cheddar cheese (7 oz)
12 - 1 cup shredded mozzarella cheese (3.5 oz)
13 - 2 tbsp unsalted butter
→ Topping (Optional)
14 - 2 tbsp 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 pepper. Sauté for 4 to 5 minutes until chicken is lightly browned but not fully cooked.
02 - Stir in BBQ sauce and honey, cooking for 2 minutes to fully coat the chicken.
03 - Add uncooked macaroni, chicken broth, and milk to the pot. Stir to combine, making sure the pasta is submerged.
04 - Bring mixture to a boil, then reduce heat to medium-low. Cover and let simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Stir in butter, cheddar, and mozzarella cheeses until fully melted and sauce becomes creamy.
06 - Adjust seasoning to taste. Remove from heat, garnish with fresh parsley and crispy onions or bread crumbs if desired, and serve immediately.
