Start by seasoning the diced chicken breasts with salt, pepper, and your choice of spices. Cook the chicken in an air fryer at 350°F for 10-12 minutes until it reaches an internal temperature of 165°F, or sauté it in a pan over medium heat for 6-8 minutes until golden brown. Once cooked, toss the chicken in a mixing bowl with honey and BBQ sauce until evenly coated.

In a large pot, bring salted water to a boil and add the elbow macaroni. Cook according to package instructions, about 8-10 minutes, stirring occasionally until al dente. Once done, reserve a cup of the pasta water for later use, then drain the pasta and set it aside to prevent sticking.

In a blender, combine the fat-free cottage cheese, light cream cheese, reduced fat cheddar, semi-skimmed milk, garlic powder, paprika, and mustard. Blend until the mixture is completely smooth. Transfer this cheese mixture to a saucepan over medium heat, stirring continuously for 5-7 minutes until it thickens slightly. If necessary, stir in reserved pasta water to achieve your desired consistency.

Once the cheese sauce is creamy and well blended, fold in the cooked pasta and the honey BBQ chicken. Make sure every piece of pasta is coated in the rich sauce. Let the Honey BBQ Chicken Mac & Cheese sit for about 10 minutes to meld the flavors together, then garnish with fresh parsley before serving.