# Components:
→ 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 and 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
# Method:
01 - Coat chicken pieces evenly with salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 3 to 4 minutes until lightly browned on the exterior but not fully cooked through.
03 - Whisk together BBQ sauce, honey, soy sauce, apple cider vinegar, and garlic powder in a separate bowl. Pour the mixture over the chicken in the skillet, stirring to coat all pieces evenly. Simmer for 2 minutes, then transfer the chicken to a plate and set aside.
04 - In the same skillet, melt butter over medium heat. Add uncooked 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.
05 - Reduce heat to low. Add shredded cheddar cheese, cream cheese, and the reserved chicken with sauce back into the skillet. Stir continuously until all cheese is melted and the mixture becomes creamy and uniform.
06 - Transfer the skillet contents to serving bowls. Garnish generously with sliced green onions and fresh parsley if desired. Serve immediately while hot.
