# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt, to taste
06 - Black pepper, to taste
→ Sauce
07 - 1 cup BBQ sauce
08 - 2 tablespoons honey
→ Pasta & Cheese
09 - 12 ounces elbow macaroni, uncooked
10 - 3 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 2 cups shredded sharp cheddar cheese
13 - 1 cup shredded mozzarella cheese
14 - 2 tablespoons unsalted butter
→ Topping
15 - 2 tablespoons chopped fresh parsley
16 - 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 chicken is lightly browned but not fully cooked.
02 - Stir BBQ sauce and honey into the chicken. Cook for 2 minutes, ensuring all pieces are evenly coated.
03 - Add the uncooked elbow macaroni, chicken broth, and whole milk. Mix to combine, making sure the pasta is fully submerged.
04 - Bring to a boil. 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, shredded cheddar, and mozzarella cheeses until fully melted and the sauce is creamy.
06 - Taste and adjust seasoning with additional salt or pepper as needed. Remove pot from heat.
07 - Garnish with chopped fresh parsley and crispy fried onions or bread crumbs, if using. Serve hot.
