# What You'll Need:
→ 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, to taste
06 - Black pepper, to taste
→ Sauce
07 - 1 cup (8 fl oz) barbecue sauce
08 - 2 tbsp honey
→ Pasta & Cheese
09 - 12 oz elbow macaroni, uncooked
10 - 3 cups (24 fl oz) low-sodium chicken broth
11 - 1 cup (8 fl oz) whole milk
12 - 2 cups (7 oz) shredded sharp cheddar cheese
13 - 1 cup (3.5 oz) shredded mozzarella cheese
14 - 2 tbsp unsalted butter
→ Topping (Optional)
15 - 2 tbsp chopped fresh parsley
16 - 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. Cook for 4 to 5 minutes until lightly browned but not fully cooked through.
02 - Stir in barbecue sauce and honey, cooking for 2 minutes to coat the chicken evenly.
03 - Add the uncooked macaroni, chicken broth, and whole milk to the pot. Stir thoroughly to 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 has absorbed.
05 - Stir in unsalted butter, shredded cheddar, and mozzarella. Mix until cheese melts completely and sauce becomes creamy.
06 - Adjust seasoning to taste. Remove from heat. Garnish with fresh parsley and crispy fried onions or bread crumbs if desired. Serve immediately.
