Sticky Honey BBQ Chicken Pasta (Printer-Friendly)

One-pan creamy mac and cheese loaded with honey BBQ glazed chicken bites, ready in under an hour.

# What You'll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Honey BBQ Sauce

06 - 1/3 cup BBQ sauce
07 - 2 tablespoons honey
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon hot sauce, optional

→ Pasta & Cheese

10 - 10 oz elbow macaroni or short pasta
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 2 tablespoons all-purpose flour
14 - 2 cups whole milk
15 - 1 cup shredded sharp cheddar cheese
16 - 1/2 cup shredded mozzarella cheese
17 - 1/4 cup grated Parmesan cheese
18 - Salt and pepper to taste

→ Garnish

19 - 2 scallions, sliced
20 - Fresh parsley, chopped, optional

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente. Drain and set aside.
02 - In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken pieces with salt, pepper, and smoked paprika. Add to the skillet and sauté until golden and cooked through, approximately 5 to 7 minutes. Remove chicken and set aside.
03 - Lower heat to medium. Add BBQ sauce, honey, apple cider vinegar, and hot sauce to the skillet. Stir and simmer for 2 to 3 minutes until slightly thickened. Return chicken to the skillet, tossing to coat in the sticky sauce. Remove chicken and set aside.
04 - Wipe the skillet clean. Melt butter over medium heat, then add garlic and sauté until fragrant, about 30 seconds. Sprinkle in flour, whisking constantly for 1 minute. Gradually pour in milk, whisking to avoid lumps. Simmer 2 to 3 minutes until slightly thickened. Stir in cheddar, mozzarella, and Parmesan cheese until smooth and melted. Season with salt and pepper to taste.
05 - Add cooked pasta to the cheese sauce and stir to coat. Gently fold in the sticky honey BBQ chicken, mixing until well distributed.
06 - Garnish with sliced scallions and chopped parsley. Serve hot, straight from the skillet.

# Expert Suggestions:

01 -
  • One skillet means minimal cleanup, which sounds like a small thing until you're standing at the sink at 8 PM on a Tuesday.
  • The sweet and smoky flavors feel restaurant-level special, but it comes together faster than ordering takeout.
  • It's a crowd-pleaser that makes people genuinely excited about dinner, not just accepting it because they're hungry.
02 -
  • The roux has to cook in the butter for a full minute before you add milk, otherwise it tastes like flour and nothing else matters after that.
  • Pulling the chicken out before making the cheese sauce prevents it from overcooking and turning tough while you're building the other components.
  • This dish is actually better if you don't overthink the mixing at the end—gentle folding keeps the chicken pieces intact instead of shredding them into the sauce.
03 -
  • Use sharp cheddar instead of mild because it has more flavor depth and doesn't get lost in the sauce.
  • Don't skip whisking the roux—it's the thirty seconds that determines whether your sauce is silky or grainy, and it genuinely makes the difference between good and memorable.
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