# 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 barbecue 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
# How-To Steps:
01 - Season chicken pieces with salt, pepper, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until lightly browned but not fully cooked through, approximately 3 to 4 minutes.
03 - Whisk together barbecue sauce, honey, soy sauce, apple cider vinegar, and garlic powder in a bowl. Pour mixture over chicken and stir to coat evenly. Simmer for 2 minutes, then remove chicken from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add pasta, chicken broth, and milk. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed, approximately 10 to 12 minutes.
05 - Reduce heat to low. Stir in cheddar cheese, cream cheese, and cooked chicken with its sauce. Mix until cheese is completely melted and all components are creamy and well integrated.
06 - Garnish with sliced green onions and fresh parsley if desired. Serve immediately while hot.
