Begin by seasoning the diced chicken breast with garlic powder, onion powder, ground ginger, salt, and black pepper. Cook it in an air fryer at 180°C (350°F) for 10-12 minutes until the chicken is golden and cooked through. Alternatively, sauté in a non-stick pan for 6-8 minutes. Once cooked, coat the chicken in honey and BBQ sauce, tossing to ensure an even glaze.

In a large pot, bring salted water to a boil and then add the elbow macaroni. Cook according to the package instructions, typically 8-10 minutes, until al dente. Once done, reserve a cup of the pasta water for later use, then drain the macaroni and set aside, allowing any excess water to evaporate.

In a blender, combine the fat-free cottage cheese, light cream cheese, reduced-fat cheddar cheese, semi-skimmed milk, garlic powder, paprika, and mustard. Blend until smooth. Then, transfer the mixture to a saucepan and heat over medium heat. Stir for 5-7 minutes until the sauce thickens and becomes creamy, adding the reserved pasta water gradually if you need to adjust the consistency.

Gently fold the cooked macaroni into the creamy cheese sauce, ensuring every piece is well-coated. Next, add the honey BBQ chicken, mixing it in evenly throughout the pasta. Allow the dish to sit for 10 minutes before serving, garnishing with freshly chopped parsley to add a pop of color and flavor to your Honey BBQ Chicken Mac & Cheese.