# 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 elbow macaroni (uncooked)
09 - 3 cups (24 fl oz) low-sodium chicken broth
10 - 1 cup (8 fl oz) whole milk
11 - 2 cups shredded sharp cheddar cheese (7 oz)
12 - 1 cup shredded mozzarella cheese (3.5 oz)
13 - 2 tablespoons unsalted butter
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup crispy fried onions or bread crumbs (0.9 oz)
# 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 chicken begins to brown but isn't fully cooked.
02 - Stir in barbecue sauce and honey. Cook for 2 minutes, ensuring the chicken is evenly coated.
03 - Add uncooked macaroni, chicken broth, and whole milk. Stir well to combine and fully submerge the pasta.
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 until cheese is fully melted and the mixture turns creamy.
06 - Adjust seasoning to taste. Remove from heat. Optionally garnish with chopped parsley and crispy fried onions or bread crumbs before serving warm.
