Save I discovered this dish completely by accident on a Tuesday night when I had leftover rotisserie chicken, a box of mac and cheese, and a jar of BBQ sauce staring at me from the pantry. Instead of making them separately like a sensible person, I threw everything into one skillet with some honey and cream, and suddenly my kitchen smelled like a summer barbecue mixed with a cozy comfort food dream. My partner came home to the aroma and didn't even take off their shoes before asking what was for dinner. That one-pan moment turned into something I make at least twice a month now, and honestly, it's become the dish people text me about.
Last summer I made this for my sister's birthday potluck, and I almost didn't bring it because it seemed too casual for a gathering. I packed it in my biggest skillet with foil over the top, and when I arrived, three people immediately asked if they could just eat directly from it. By the end of the night, someone was scraping the bottom with a spoon while another guest texted me for the recipe. That's when I realized comfort food doesn't need to be fancy to be memorable.
Ingredients
- Chicken breasts, boneless and skinless: Cut these into bite-sized pieces so they cook quickly and absorb the BBQ glaze evenly, not chunky florets that feel tough in your mouth.
- Smoked paprika: This is your secret layer—it adds depth before the honey BBQ sauce even touches the pan, making the chicken taste like it spent time over actual smoke.
- BBQ sauce: Pick your favorite style, whether that's sweet Kansas City or tangy mustard-based, because you're marrying it with honey, so trust your gut here.
- Honey: Two tablespoons seems small, but it's the bridge between smoky and sweet, glazing the chicken into something sticky and irresistible.
- Sharp cheddar cheese: Don't skimp on quality here—sharp cheddar has flavor that stands up to the BBQ notes, while mild cheddar disappears into the sauce.
- Whole milk: It creates a silky cheese sauce without being heavy, and it prevents the cheddar from seizing up when you melt it.
- Mozzarella and Parmesan: Mozzarella keeps everything stretchy and creamy while Parmesan adds that savory, umami punch that makes you keep eating.
- Scallions: The bright, oniony freshness at the end cuts through all that richness and makes you feel like you added vegetables, even if it's just a garnish.
Instructions
- Cook your pasta until it's just shy of done:
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions until al dente—it should still have the tiniest bit of resistance when you bite it. Drain it in a colander but don't rinse it; those starch particles will help the cheese sauce cling beautifully.
- Brown the chicken with intention:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then season your chicken pieces with salt, pepper, and smoked paprika before they hit the pan. Let them sit undisturbed for about 3 minutes so they develop that golden crust, then toss and cook until the internal temperature hits 165 degrees Fahrenheit, roughly 5 to 7 minutes total.
- Create your sticky BBQ glaze:
- Once the chicken is cooked through, lower the heat to medium and pour in your BBQ sauce, honey, apple cider vinegar, and hot sauce if you're feeling brave. Stir everything together and let it bubble gently for 2 to 3 minutes, watching as it thickens and clings to the chicken like a glossy coat, then remove the chicken to a clean plate and set it aside.
- Build your cheese sauce from scratch:
- Wipe out the skillet with a paper towel, then melt butter over medium heat and add minced garlic, letting it become fragrant in about 30 seconds. Sprinkle in the flour while whisking constantly for a full minute to cook out the raw flour taste, then slowly pour in the milk while whisking to avoid any lumps, and let it bubble gently for 2 to 3 minutes until it coats the back of a spoon.
- Melt the cheese into smoothness:
- Remove the skillet from the heat briefly and stir in the sharp cheddar, mozzarella, and Parmesan cheese until completely melted and the sauce becomes silky. Taste it and season with salt and pepper, remembering that the BBQ chicken will add saltiness, so be gentle.
- Bring everything together:
- Add the drained pasta to the cheese sauce and stir gently until every piece is coated, then fold in the honey BBQ chicken pieces, being careful not to break them up. The finished dish should be creamy, glossy, and full of chicken throughout.
- Finish with brightness:
- Scatter sliced scallions and fresh parsley over the top right before serving straight from the skillet, which keeps everything warm and makes everyone feel like they're sharing something special.
Save There's something about serving this straight from a hot skillet that turns a weeknight dinner into an event. Everyone leans in with their spoons, and suddenly you're not just eating—you're sharing something warm and a little indulgent that somehow feels like home.
The Skillet Hack That Changed Everything
Using an oven-safe skillet means you can take this directly from stovetop to table, which saves dishes and keeps the whole thing hot. If you want to go fancy, broil it for 2 to 3 minutes until the top gets bubbly and develops little golden spots—it adds texture and looks like you tried way harder than you actually did. I've done this dozens of times, and nobody has ever guessed it's a weeknight dish.
Shortcuts and Honest Substitutions
Rotisserie chicken from the grocery store is your best friend here if you're in a real time crunch—just shred it roughly, skip the browning step, and fold it into the sauce at the end. Store-bought barbecue sauce is perfectly acceptable and honestly, the blend of honey and vinegar you're adding elevates it beyond what you'd get straight from the bottle. For gluten-free nights, swap regular pasta and flour for their gluten-free counterparts, and the whole dish holds together just as well.
Making It Your Own
This recipe is honestly a canvas, and I've played with it more times than I can count. I've added crispy bacon bits for smokiness, a splash of bourbon for depth, even crispy fried onions on top because why not. The foundation is solid enough that you can trust your instincts and add whatever sounds good to your palate on any given night.
- If you like heat, increase the hot sauce or add a pinch of cayenne pepper directly to the BBQ glaze.
- Fresh herbs like basil or cilantro work beautifully as a final garnish if you want something different from the typical parsley.
- A squeeze of fresh lemon juice at the very end brightens everything up if the dish feels too rich.
Save This is the kind of dish that reminds you why cooking at home matters, even on nights when you're tired and ordering delivery sounds perfect. One skillet, 40 minutes, and suddenly your kitchen smells incredible and everyone at your table is happy.
Recipe FAQ
- → What makes the BBQ sauce sticky?
Simmering BBQ sauce with honey and apple cider vinegar reduces the liquid and creates a thicker, clingy glaze that coats the chicken beautifully. The honey adds natural sweetness while helping the sauce adhere to every bite-sized piece.
- → Can I use pre-cooked chicken?
Absolutely. Rotisserie chicken works perfectly—simply skip the initial sauté step and toss the cooked chicken pieces in the warm honey BBQ glaze until heated through and coated. This shortcut reduces prep time significantly.
- → How do I prevent the cheese sauce from separating?
Whisk flour into melted butter to create a roux before gradually adding milk. This stabilizes the sauce base. Add cheeses off heat or over very low heat, stirring constantly until melted. Avoid high boiling temperatures once dairy is incorporated.
- → What pasta shapes work best?
Elbow macaroni, cavatappi, penne, or shells are ideal because their curves and ridges trap both the cheese sauce and BBQ glaze. Short pasta with plenty of surface area ensures every bite is coated in the creamy, smoky sauce.
- → Can I make this gluten-free?
Yes. Substitute gluten-free pasta and use a 1:1 gluten-free flour blend in place of all-purpose flour for the cheese sauce roux. Ensure your BBQ sauce is certified gluten-free, as some brands contain wheat-based thickeners or soy sauce.
- → How should I store leftovers?
Cool completely and transfer to an airtight container. Refrigerate for up to 3 days. Reheat gently with a splash of milk to restore creaminess—the cheese sauce may thicken when cold, but milk brings back the velvety texture.