# What you'll need:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced (approximately 14 oz)
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - Salt and black pepper, to taste
→ Sauce
06 - 1 cup BBQ sauce (240 ml)
07 - 2 tbsp 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 (7 oz)
12 - 1 cup shredded mozzarella cheese (3.5 oz)
13 - 2 tbsp unsalted butter
→ Topping (Optional)
14 - 2 tbsp chopped fresh parsley
15 - 1/4 cup crispy fried onions or bread crumbs (0.9 oz)
# 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 pepper. Sauté for 4–5 minutes until chicken is lightly browned.
02 - Stir in BBQ sauce and honey, cooking for 2 minutes to coat the chicken thoroughly.
03 - Add uncooked macaroni, chicken broth, and whole milk to the pot. Stir to ensure pasta is fully submerged.
04 - Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
05 - Stir in butter, cheddar, and mozzarella cheese until fully melted and sauce achieves a creamy consistency.
06 - Taste and adjust seasoning as needed. Remove from heat. Garnish with fresh parsley and crispy fried onions or bread crumbs if desired. Serve hot.
