# 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 (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 tablespoons unsalted butter
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup (0.9 oz) crispy fried onions or breadcrumbs
# 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 pepper. Sauté for 4 to 5 minutes until the chicken is lightly browned but not fully cooked.
02 - Stir in barbecue sauce and honey. Cook for an additional 2 minutes to coat the chicken thoroughly.
03 - Add uncooked elbow macaroni, chicken broth, and whole milk. Stir well to combine, ensuring the pasta is fully 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. Mix until cheeses have completely melted and the sauce becomes creamy.
06 - Taste and adjust seasoning as needed. Remove from heat, garnish with fresh parsley and crispy onions or breadcrumbs if desired. Serve immediately.
