Save I discovered this dish scrolling through TikTok at midnight, half-asleep, when a video of golden chicken glazed in honey BBQ sauce tumbling into creamy mac and cheese stopped me cold. The comments were wild with people claiming it changed their weeknight dinner game, so naturally I had to test it the next evening. My kitchen filled with the most incredible aroma—sweet, smoky, and savory all at once—and by the time I plated it, my roommate had already materialized in the doorway asking what I was making.
Last month I made this for a surprise dinner after my friend mentioned craving comfort food but lacking energy to cook. Watching her face light up when she took that first bite—the way the honey sweetness hit first, then the smoky paprika, followed by that luxurious cheese pull—made me realize this wasn't just dinner, it was edible reassurance that someone cared enough to spend 40 minutes in the kitchen.
Ingredients
- Boneless, skinless chicken breasts: Cut these into bite-sized pieces so they cook quickly and absorb the sauce without drying out; I learned the hard way that uniform sizing means even cooking.
- Smoked paprika: This is your secret weapon for depth—it transforms the sauce from sweet to genuinely complex.
- BBQ sauce: Choose your favorite brand because you'll taste it directly; I use a tangy vinegar-based one rather than thick tomato-heavy varieties.
- Honey: This rounds out the heat and adds a subtle floral sweetness that balances the soy sauce's saltiness.
- Soy sauce: Just one tablespoon delivers umami without making the sauce too dark or salty.
- Apple cider vinegar: The acidity cuts through the richness and prevents the sauce from feeling one-note sweet.
- Elbow macaroni: Short pasta shapes catch and hold the creamy sauce better than long noodles ever could.
- Sharp cheddar cheese: Don't skimp here; sharp has way more flavor than mild, and you're using it as the main taste driver.
- Cream cheese: Two tablespoons creates an incredibly silky, luxurious texture that regular cheese alone can't achieve.
- Chicken broth and milk: Together they create the cooking liquid for the pasta while building a natural sauce without cream.
- Green onions: These add a bright, fresh counterpoint to all that rich, sticky sweetness.
Instructions
- Season your chicken generously:
- Sprinkle salt, pepper, and smoked paprika over the bite-sized pieces and toss so every piece gets coated evenly. This is when your kitchen starts smelling like something special.
- Get the chicken started in hot oil:
- Heat your skillet until the oil shimmers, then add chicken and let it sear for 3 to 4 minutes until the edges turn golden and the surface firms up. You're not cooking it through yet, just building flavor and texture.
- Make the sauce magic:
- While the chicken rests, whisk together BBQ sauce, honey, soy sauce, apple cider vinegar, and garlic powder in a bowl until smooth. The mixture should smell like a campfire wrapped in caramel, and that's when you know it's balanced right.
- Coat the chicken in sauce:
- Pour the sauce over the chicken and stir constantly for about 2 minutes so every piece gets glazed and the flavors meld. Then remove the chicken to a clean plate and set it aside.
- Build the pasta in the same skillet:
- Add butter to the skillet, let it melt, then pour in dry pasta along with chicken broth and milk. Bring everything to a boil, then immediately lower the heat and simmer uncovered for 10 to 12 minutes, stirring occasionally.
- Watch the pasta transform:
- Keep stirring every minute or so and you'll notice the pasta absorbs the liquid gradually, the broth becomes creamy, and the whole thing turns into something that looks and feels like actual mac and cheese. When the pasta is tender and most of the liquid has been absorbed, you're ready for the final step.
- Finish with cheese and chicken:
- Lower the heat to low, then stir in shredded cheddar and cream cheese until completely melted and smooth. Add the chicken back along with all its sticky sauce and fold everything together until you can't see any white streaks of unmelted cheese.
- Taste and adjust:
- Take a spoonful and check the seasoning; if it needs more salt or a touch more sweetness, this is your moment to fix it.
- Finish with fresh garnish:
- Scatter green onions and fresh parsley over the top just before serving so they stay bright and don't get lost in the creaminess.
Save There's something almost meditative about standing over a skillet watching a dish come together, knowing that in just a few minutes you're going to feed yourself or people you care about something delicious and warming. This recipe does that for me every single time.
Customizing Your Honey BBQ Mac and Cheese
The beautiful thing about this dish is how flexible it actually is once you understand the core formula. I've made it with rotisserie chicken when life got hectic, and it saved probably fifteen minutes while tasting nearly identical. I've also experimented with different cheese blends—smoked gouda makes it taste almost campfire-inspired, and Monterey Jack brings a slightly milder, buttery quality if cheddar feels too sharp for your preference.
Heat Level and Flavor Variations
If you love spice, a pinch of cayenne pepper stirred into the BBQ sauce adds a slow burn that builds on your tongue without overwhelming the sweetness. I've also drizzled hot sauce over individual servings for friends who wanted extra kick without changing the dish for everyone else. The acidity of hot sauce actually complements the richness beautifully, so don't hesitate to experiment.
Pairing and Serving Ideas
This is a complete meal on its own, but I always make a simple green salad alongside it just to give my palate something crisp and cool to cut through the creaminess. Coleslaw works beautifully too—the vinegar in the dressing echoes the apple cider vinegar in the sauce and makes everything feel balanced. Serve it straight from the skillet if you're being casual, or plate it up if you want to impress, but either way eat it immediately while everything is still steaming hot.
- A cold beer or crisp white wine pairs perfectly with the sweet and savory sauce.
- Leftovers reheat beautifully in a low oven with a splash of milk stirred in to loosen them back up.
- Double the recipe without hesitation if you're feeding more than four people—it scales up seamlessly.
Save This one-skillet dinner has become my go-to when I want something that tastes like I spent hours cooking but actually fits into a regular weeknight. It's the kind of dish that reminds you why cooking at home matters.
Recipe FAQ
- → Can I use different pasta shapes?
Absolutely. While elbow macaroni works beautifully, you can substitute any short pasta like penne, rotini, shells, or bow ties. Adjust cooking time slightly as different shapes may require more or less liquid to cook through.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb more sauce as it sits, so add a splash of milk or broth when reheating to restore creaminess.
- → Can I make this gluten-free?
Yes. Use gluten-free pasta and ensure your BBQ sauce and chicken broth are certified gluten-free. Many BBQ sauces contain soy sauce or other gluten-containing ingredients, so check labels carefully.
- → What's the best cheese to use?
Sharp cheddar provides the best flavor punch, but you can mix in other melting cheeses like Gruyère, smoked Gouda, or Monterey Jack for depth. Avoid pre-shredded cheese as the anti-caking coating can make the sauce grainy.
- → Can I use rotisserie chicken?
Certainly. Shred about 2-3 cups of rotisserie chicken and skip the initial browning step. Add the pre-cooked chicken when you stir in the cheese, just long enough to heat through and coat in the sauce.
- → How can I add more heat?
Stir in a pinch of cayenne pepper, red pepper flakes, or your favorite hot sauce into the honey BBQ mixture. You can also drizzle sriracha over individual servings for those who like it spicy.