# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced (approximately 14 oz)
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 (8 fl oz) barbecue sauce
07 - 2 tablespoons honey
→ Pasta & Cheese
08 - 12 ounces uncooked elbow macaroni
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
# 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 to 5 minutes until chicken is lightly browned but not fully cooked.
02 - Stir in barbecue sauce and honey, cooking for 2 minutes to coat the chicken evenly.
03 - Add uncooked macaroni, chicken broth, and milk. Stir to combine, ensuring pasta is fully submerged.
04 - Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 10 to 12 minutes until macaroni is al dente and most liquid is absorbed.
05 - Stir in butter, sharp cheddar, and mozzarella cheeses until fully melted and the sauce becomes creamy.
06 - Taste and adjust seasoning if needed. Remove from heat.
07 - Top with fresh parsley and crispy onions or bread crumbs if desired. Serve immediately.
