# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced (approximately 14 oz)
02 - 1 tablespoon olive oil
03 - 0.5 teaspoon smoked paprika
04 - 0.5 teaspoon garlic powder
05 - Salt and black pepper to taste
→ Sauce
06 - 1 cup BBQ sauce (240 ml), preferred style
07 - 2 tablespoons honey
→ Pasta & Cheese
08 - 12 oz uncooked elbow macaroni
09 - 3 cups low-sodium chicken broth (720 ml)
10 - 1 cup whole milk (240 ml)
11 - 2 cups shredded sharp cheddar cheese (200 g)
12 - 1 cup shredded mozzarella cheese (100 g)
13 - 2 tablespoons unsalted butter
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - 0.25 cup crispy fried onions or bread crumbs (25 g)
# 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 through.
02 - Add BBQ sauce and honey to the skillet, stirring to coat the chicken evenly. Cook for 2 minutes to meld flavors.
03 - Stir in uncooked macaroni, chicken broth, and whole milk, ensuring pasta is fully submerged.
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 - Stir in butter, cheddar, and mozzarella cheeses until fully melted and sauce is creamy.
06 - Taste and adjust seasoning as needed. Remove from heat.
07 - Top with chopped fresh parsley and crispy fried onions or bread crumbs if desired. Serve immediately.
