# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), diced
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
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
→ Optional Topping
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup crispy fried onions or bread crumbs
# Directions:
01 - Heat the 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, and sauté for 4 to 5 minutes until chicken is lightly browned but not fully cooked through.
02 - Stir in the BBQ sauce and honey. Cook for 2 minutes, tossing the chicken until it is evenly coated.
03 - Add uncooked macaroni, chicken broth, and whole milk to the pan. Mix to combine, making sure the pasta is fully submerged.
04 - Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
05 - Stir in unsalted butter, shredded cheddar, and mozzarella cheeses. Stir well until all cheese is melted and sauce becomes creamy.
06 - Taste and adjust seasoning if necessary. Remove from heat.
07 - Top with fresh parsley and crispy onions or bread crumbs if desired. Serve hot.
