# What You'll Need:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 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 soy sauce
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon garlic powder
→ Pasta & Cheese
11 - 8 ounces elbow macaroni or short pasta
12 - 2 cups low-sodium chicken broth
13 - 1 cup milk
14 - 2 cups shredded sharp cheddar cheese
15 - 2 tablespoons cream cheese
16 - 2 tablespoons unsalted butter
→ Garnish
17 - 2 green onions, thinly sliced
18 - Fresh parsley, optional
# How To Make It:
01 - Season chicken pieces with salt, pepper, and smoked paprika, ensuring even coating on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 3 to 4 minutes until lightly browned but not fully cooked through.
03 - Whisk together BBQ sauce, honey, soy sauce, apple cider vinegar, and garlic powder in a bowl. Pour over chicken, stirring to coat evenly. Simmer for 2 minutes.
04 - Transfer cooked chicken with sauce to a plate and set aside for later incorporation.
05 - Add butter to the same skillet. Once melted, pour in pasta, chicken broth, and milk. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 10 to 12 minutes until pasta reaches al dente texture and most liquid is absorbed.
06 - Lower heat to low. Stir in cheddar cheese, cream cheese, and cooked chicken with its sauce. Mix until cheese is completely melted and all ingredients are well combined into a creamy consistency.
07 - Transfer to serving bowls or plates. Garnish with sliced green onions and fresh parsley if desired. Serve immediately.
