# 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 (your preferred style)
07 - 2 tablespoons honey
→ Pasta & Cheese
08 - 12 ounces elbow macaroni, uncooked
09 - 3 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 2 cups shredded sharp cheddar cheese (about 7 oz)
12 - 1 cup shredded mozzarella cheese (about 3.5 oz)
13 - 2 tablespoons unsalted butter
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup crispy fried onions or breadcrumbs
# Method:
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. Cook for 4 to 5 minutes until chicken is lightly browned but not fully cooked through.
02 - Stir in BBQ sauce and honey, cooking for 2 minutes to evenly coat the chicken.
03 - Add uncooked macaroni, chicken broth, and milk to the pot. Stir well to fully submerge the pasta.
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 - Add butter, shredded cheddar, and mozzarella cheeses to the pot. Stir continuously until cheeses melt and sauce becomes creamy.
06 - Taste and season with additional salt or pepper if needed. Remove from heat and garnish with fresh parsley and crispy onions or breadcrumbs, if desired. Serve immediately.
