Creamy macaroni blends with BBQ chicken, cheddar, mozzarella, and honey for smoky, sweet, and effortless comfort.
# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 14 ounces), diced
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 BBQ sauce
07 - 2 tablespoons honey
→ Pasta & Cheese
08 - 12 ounces elbow macaroni, uncooked
09 - 3 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 2 cups shredded sharp cheddar cheese
12 - 1 cup shredded mozzarella cheese
13 - 2 tablespoons unsalted butter
→ Topping (Optional)
14 - 2 tablespoons chopped fresh parsley
15 - 1/4 cup 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 chicken is lightly browned but not fully cooked.
02 - Stir in BBQ sauce and honey. Cook for 2 minutes, ensuring chicken pieces are well coated.
03 - Add elbow macaroni, chicken broth, and whole milk. Stir thoroughly, making sure the pasta is submerged in the liquid.
04 - Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes. Stir occasionally until pasta is al dente and most of the liquid is absorbed.
05 - Stir in unsalted butter, shredded sharp cheddar cheese, and mozzarella cheese. Continue mixing until the cheese is fully melted and the sauce reaches a creamy consistency.
06 - Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.
07 - Garnish with chopped fresh parsley and crispy fried onions or bread crumbs, if desired. Serve hot.
