# What You'll Need:
→ 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 BBQ sauce (240 ml)
07 - 2 tablespoons honey
→ Pasta & Cheese
08 - 12 ounces elbow macaroni (uncooked)
09 - 3 cups low-sodium chicken broth (720 ml)
10 - 1 cup whole milk (240 ml)
11 - 2 cups shredded sharp cheddar cheese (200 g)
12 - 1 cup shredded mozzarella cheese (100 g)
13 - 2 tablespoons unsalted butter
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup crispy fried onions or bread crumbs (25 g)
# How To Make It:
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 chicken is lightly browned but not fully cooked.
02 - Stir in BBQ sauce and honey, cooking for 2 minutes until chicken is coated and sauce is warmed.
03 - Add uncooked elbow macaroni, chicken broth, and whole milk. Stir to combine, ensuring pasta is fully submerged.
04 - Bring 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 been absorbed.
05 - Stir in unsalted butter, shredded cheddar, and mozzarella cheeses. Mix until cheese melts completely and sauce achieves a creamy consistency.
06 - Taste and adjust seasoning if needed. Remove from heat. Garnish with fresh parsley and crispy onions or bread crumbs if desired. Serve immediately.
