# What You'll Need:
→ 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 bread crumbs
# How to make it:
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 - Add barbecue sauce and honey to the chicken. Cook for 2 minutes, stirring to coat the chicken evenly.
03 - Add uncooked elbow macaroni, chicken broth, and whole milk. Stir well to combine, ensuring pasta is submerged.
04 - Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally until pasta is al dente and most liquid has been absorbed.
05 - Stir in unsalted butter, sharp cheddar, and mozzarella cheeses. Mix until cheeses are fully melted and the sauce becomes creamy.
06 - Taste and adjust seasoning as needed. Remove from heat, garnish with fresh parsley and crispy fried onions or bread crumbs if desired, and serve immediately.
