Sticky Honey BBQ Chicken Pasta (Print Version)

Tender BBQ chicken in creamy cheddar macaroni with sweet honey glaze

# Components:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Honey BBQ Sauce

06 - 1/3 cup BBQ sauce
07 - 2 tablespoons honey
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon hot sauce

→ Pasta & Cheese

10 - 10 ounces elbow macaroni or short pasta
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 2 tablespoons all-purpose flour
14 - 2 cups whole milk
15 - 1 cup shredded sharp cheddar cheese
16 - 1/2 cup shredded mozzarella cheese
17 - 1/4 cup grated Parmesan cheese
18 - Salt and pepper to taste

→ Garnish

19 - 2 scallions, sliced
20 - Fresh parsley, chopped

# Directions:

01 - Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside.
02 - In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken pieces with salt, pepper, and smoked paprika. Add to the skillet and sauté until golden and cooked through, approximately 5 to 7 minutes. Remove chicken and set aside.
03 - Lower heat to medium. Add BBQ sauce, honey, apple cider vinegar, and hot sauce to the skillet. Stir and simmer for 2 to 3 minutes until slightly thickened. Return chicken to the skillet, tossing to coat in the sticky sauce. Remove chicken and set aside.
04 - Wipe the skillet clean. Melt butter over medium heat, then add garlic and sauté until fragrant, approximately 30 seconds. Sprinkle in flour, whisking constantly for 1 minute. Gradually pour in milk, whisking to avoid lumps. Simmer 2 to 3 minutes until slightly thickened.
05 - Stir in cheddar, mozzarella, and Parmesan cheese until smooth and melted. Season with salt and pepper to taste.
06 - Add cooked pasta to the cheese sauce and stir to coat. Gently fold in the sticky honey BBQ chicken, mixing until well distributed.
07 - Garnish with sliced scallions and chopped parsley. Serve hot, straight from the skillet.

# Expert Advice:

01 -
  • It's legitimately a one-skillet dinner that doesn't taste like you cut corners, even though you absolutely did.
  • The sweet and smoky honey BBQ mixed with creamy cheddar mac feels indulgent but comes together faster than ordering takeout.
  • You get that crispy, golden chicken folded into silky cheese sauce without any fussy techniques or complicated timing.
02 -
  • Don't skip whisking the flour into the milk gradually—rushing this step creates lumpy sauce that no amount of stirring can save, and I learned this the hard way at 7 PM on a weeknight.
  • The magic happens when you fold the BBQ chicken in gently at the very end instead of mixing it aggressively, because you want those sticky pieces visible and intact, not shredded throughout.
03 -
  • Taste the cheese sauce before you fold in the pasta and chicken—this is your last chance to adjust the seasoning, and it's much easier than trying to rescue it later.
  • If your sauce breaks or becomes grainy when you add the cheese, take the skillet off heat immediately and whisk in a tablespoon of cold milk to bring it back to silkiness.
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