# Components:
→ Chicken Preparation
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), 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 Base
06 - 1 cup BBQ sauce (any preferred style)
07 - 2 tablespoons honey
→ Pasta and Cheese Blend
08 - 12 ounces 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 Garnishes
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup crispy fried onions or bread crumbs
# Method:
01 - Warm 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.
02 - Stir in BBQ sauce and honey, thoroughly coating the chicken. Allow to cook for an additional 2 minutes.
03 - Combine uncooked macaroni, chicken broth, and whole milk. Stir well to submerge pasta in the liquid.
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, sharp cheddar, and mozzarella cheeses. Mix thoroughly until the cheeses melt and sauce develops a creamy consistency.
06 - Taste for seasoning and adjust salt or pepper if needed. Remove from heat.
07 - Sprinkle chopped parsley and crispy fried onions or bread crumbs over the dish if desired. Serve hot.
