# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts, diced (approx. 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 (240 ml) barbecue sauce
07 - 2 tablespoons honey
→ Pasta & Cheese
08 - 12 ounces elbow macaroni, uncooked
09 - 3 cups (720 ml) low-sodium chicken broth
10 - 1 cup (240 ml) whole milk
11 - 2 cups (200 g) shredded sharp cheddar cheese
12 - 1 cup (100 g) shredded mozzarella cheese
13 - 2 tablespoons unsalted butter
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup (25 g) crispy fried onions or bread crumbs
# 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 black pepper. Sauté for 4 to 5 minutes until lightly browned.
02 - Add barbecue sauce and honey to the skillet. Cook for 2 minutes, stirring to coat the chicken evenly.
03 - Stir in uncooked macaroni, chicken broth, and whole milk, ensuring the pasta is fully submerged.
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 butter, cheddar, and mozzarella cheese until fully melted and sauce is creamy.
06 - Adjust seasoning to taste, remove from heat. Garnish with fresh parsley and crispy onions or bread crumbs if desired. Serve hot.
