Begin by heating 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Once the oil is hot, add 14 ounces of diced chicken along with ½ teaspoon of smoked paprika, ½ teaspoon of garlic powder, salt, and black pepper to taste. Sauté for 4-5 minutes until the chicken is lightly browned but not fully cooked.

After the chicken has sautéed, stir in 1 cup of your favorite BBQ sauce and 2 tablespoons of honey. Allow the mixture to cook for about 2 minutes.

Next, add 12 ounces of uncooked elbow macaroni to the skillet, followed by 3 cups of low-sodium chicken broth and 1 cup of whole milk. Stir to submerge the pasta.

Bring the mixture to a rolling boil, then reduce the heat to medium-low. Cover the skillet and let it simmer for 10-12 minutes, stirring occasionally.

Once the pasta is cooked, remove the skillet from heat. Stir in 2 tablespoons of unsalted butter, 2 cups of shredded sharp cheddar cheese, and 1 cup of shredded mozzarella cheese until all the cheese is melted.

Taste your Honey BBQ Chicken Mac and Cheese and adjust the seasoning as needed. Once satisfied, remove the skillet from the heat.

Finally, serve your creation by topping it with 2 tablespoons of chopped fresh parsley and a sprinkle of crispy fried onions or breadcrumbs, if desired.