# What You 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 whole 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
# Steps:
01 - Season chicken pieces with salt, pepper, and smoked paprika. Ensure even coating of all pieces.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until lightly browned on exterior but not fully cooked through, approximately 3 to 4 minutes.
03 - Whisk together BBQ sauce, honey, soy sauce, apple cider vinegar, and garlic powder in a separate bowl until well combined.
04 - Pour prepared BBQ mixture over seared chicken, stirring continuously to coat all pieces. Simmer for 2 minutes, then transfer chicken to a clean plate, reserving sauce in skillet.
05 - Add butter to the same skillet and allow to melt. Pour in pasta, chicken broth, and milk. Bring mixture to a boil, then reduce heat to medium-low. Simmer uncovered while stirring occasionally until pasta reaches al dente texture and majority of liquid absorbs, approximately 10 to 12 minutes.
06 - Lower heat to low setting. Stir in shredded cheddar cheese, cream cheese, and cooked chicken with accumulated sauce. Mix thoroughly until cheese melts completely and mixture achieves creamy, uniform consistency.
07 - Transfer to serving dishes. Garnish with sliced green onions and fresh parsley if desired. Serve immediately while hot.
