# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 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
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 (Optional)
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 black pepper. Sauté for 4 to 5 minutes until the chicken is lightly browned but not fully cooked through.
02 - Stir in BBQ sauce and honey, continuing to cook for 2 minutes so the chicken is evenly coated with the sauce.
03 - Add elbow macaroni, chicken broth, and whole milk. Mix thoroughly, ensuring the pasta is completely submerged in the liquid.
04 - Increase heat to bring the mixture to a boil. Reduce 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 unsalted butter, shredded cheddar, and mozzarella. Mix until cheese is melted and the sauce achieves a creamy consistency.
06 - Taste and adjust seasoning as needed. Remove from heat. Garnish servings with fresh parsley and crispy fried onions or bread crumbs, as desired.
