# 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 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:
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 cooked through, approximately 3 to 4 minutes.
03 - Whisk together BBQ sauce, honey, soy sauce, apple cider vinegar, and garlic powder in a bowl. Pour over chicken, stirring to coat. Simmer for 2 minutes. Remove chicken from skillet and set aside.
04 - In the same skillet, add butter. Once melted, pour in pasta, chicken broth, and milk. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed, approximately 10 to 12 minutes.
05 - Lower heat to low. Stir in cheddar cheese, cream cheese, and cooked chicken with sauce. Mix until cheese is melted and everything is creamy and well combined.
06 - Garnish with green onions and parsley. Serve immediately.
