# The Ingredients You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 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
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup crispy fried onions or bread crumbs
# Step-by-Step Instructions:
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 - Stir in BBQ sauce and honey. Cook for 2 minutes, ensuring the chicken is evenly coated.
03 - Add elbow macaroni, chicken broth, and milk to the pot. Mix thoroughly, ensuring pasta is fully submerged.
04 - Bring contents to a boil, then reduce heat to medium-low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
05 - Stir in butter, cheddar cheese, and mozzarella cheese. Mix until the cheese has melted and the sauce is creamy.
06 - Adjust seasoning as needed. Remove from heat.
07 - Garnish with chopped parsley and crispy fried onions or bread crumbs if desired. Serve immediately while hot.
