Save A comforting, creamy mac and cheese loaded with tender BBQ chicken and a touch of honey for sweet, smoky flavor—all made in one pot for easy cleanup.
I first made this One-Pot Honey BBQ Chicken Mac and Cheese on a busy weeknight when everyone wanted something hearty but I had little time to spare. It came together so quickly and was a huge hit—nobody could resist the combination of melty cheese and tangy BBQ chicken.
Ingredients
- Chicken: 2 boneless, skinless chicken breasts (about 400 g), diced; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; salt and black pepper, to taste
- Sauce: 1 cup (240 ml) BBQ sauce (your favorite style); 2 tbsp honey
- Pasta & Cheese: 350 g (12 oz) elbow macaroni (uncooked); 3 cups (720 ml) low-sodium chicken broth; 1 cup (240 ml) whole milk; 2 cups (200 g) shredded sharp cheddar cheese; 1 cup (100 g) shredded mozzarella cheese; 2 tbsp unsalted butter
- Topping (Optional): 2 tbsp chopped fresh parsley; 1/4 cup (25 g) crispy fried onions or bread crumbs
Instructions
- Sauté the chicken:
- 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 4–5 minutes until chicken is lightly browned (it does not need to be fully cooked through yet).
- Add BBQ sauce and honey:
- Stir in BBQ sauce and honey. Cook for 2 minutes, coating the chicken.
- Add pasta and liquids:
- Add the uncooked macaroni, chicken broth, and milk. Stir to combine, ensuring the pasta is submerged.
- Cook the pasta:
- Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
- Finish with cheese and butter:
- Stir in butter, cheddar, and mozzarella cheeses. Mix until the cheese is fully melted and the sauce is creamy.
- Season and serve:
- Taste and adjust seasoning. Remove from heat.
- Garnish:
- Garnish with fresh parsley and crispy onions or bread crumbs if desired. Serve hot.
Save We enjoyed this around the dinner table while trading stories from our day, and even the pickiest eaters went back for seconds. It's become a favorite for busy evenings because everyone loves it.
Required Tools
Large deep skillet or Dutch oven, wooden spoon or spatula, measuring cups and spoons, cheese grater (if shredding cheese fresh)
Allergen Information
Contains dairy (milk, cheese, butter) and wheat (macaroni). BBQ sauce may contain soy or gluten—always check labels if you're concerned about allergens.
Nutritional Information
Per serving: Calories 670, Total Fat 23 g, Carbohydrates 74 g, Protein 40 g
Save This dish is best served hot and gooey, straight from the skillet. Leftovers reheat beautifully for easy lunches the next day.
Recipe Questions
- → Can I use pre-cooked chicken for this dish?
Yes, rotisserie or leftover chicken works well. Add it after combining with BBQ sauce and honey for best flavor.
- → What pasta shape is best to use?
Elbow macaroni is traditional, but other short pasta shapes like shells or penne can also be used effectively.
- → How can I make it spicier?
Choose a spicy BBQ sauce or add hot sauce or chipotle powder during cooking for a bold, flavorful kick.
- → Is there a way to make it gluten-free?
Swap regular macaroni for gluten-free pasta and double-check your BBQ sauce ingredients to avoid gluten.
- → Which cheese varieties work best?
Sharp cheddar and mozzarella provide creaminess and flavor; smoked cheddar adds more depth and smokiness.
- → What can I use for the topping?
Crispy fried onions, bread crumbs, or even crushed chips add satisfying crunch and a finishing touch.