# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced (approx. 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 (8 fl oz) BBQ sauce
07 - 2 tbsp honey
→ Pasta & Cheese
08 - 12 oz elbow macaroni (uncooked)
09 - 3 cups (24 fl oz) low-sodium chicken broth
10 - 1 cup (8 fl oz) whole milk
11 - 2 cups (7 oz) shredded sharp cheddar cheese
12 - 1 cup (3.5 oz) shredded mozzarella cheese
13 - 2 tbsp unsalted butter
→ Topping (Optional)
14 - 2 tbsp chopped fresh parsley
15 - 1/4 cup (1 oz) crispy fried onions or bread crumbs
# 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 black pepper. Sauté for 4 to 5 minutes until lightly browned but not fully cooked.
02 - Stir in BBQ sauce and honey. Cook for 2 minutes, coating the chicken evenly.
03 - Add uncooked elbow macaroni, chicken broth, and whole milk. Stir to combine and ensure pasta is 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 unsalted butter, shredded cheddar, and mozzarella cheeses until fully melted and sauce is creamy.
06 - Taste and adjust seasoning as needed. Remove from heat. Garnish with chopped fresh parsley and crispy fried onions or bread crumbs if desired. Serve hot.
