Save to Pinterest My daughter scrolled past this recipe three times before I finally caved and watched the video with her. The skillet bubbling with glossy chicken and creamy pasta looked almost too good to be real, but she swore half her class was already making it. That weekend, we stood side by side at the stove, her job to stir the cheese sauce while I tossed the chicken in that shiny honey glaze. The kitchen smelled like a backyard cookout crashing into mac and cheese night, and honestly, I didn't hate it.
The first time I made this for my husband, he stood at the counter and ate straight from the skillet with a fork, completely ignoring the bowls I'd set out. He kept saying it tasted like something he'd order at a sports bar but better because the pasta was actually creamy and the chicken wasn't dry. I caught him sneaking a second helping after he claimed he was too full for dessert.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even bite sized pieces so they cook at the same rate and stay juicy, not rubbery.
- Smoked paprika: This gives the chicken a gentle smoky warmth that plays beautifully with the honey glaze.
- BBQ sauce: Use your favorite brand, whether tangy, sweet, or spicy, it all works here.
- Honey: Balances the acidity of the BBQ sauce and creates that sticky, glossy coating everyone loves.
- Apple cider vinegar: Just a tablespoon cuts through the sweetness and adds a bright, tangy note.
- Elbow macaroni: Classic choice, but any short pasta like shells or cavatappi will catch the cheese sauce just as well.
- Sharp cheddar cheese: The sharpness keeps the sauce from being one note and adds real depth.
- Mozzarella cheese: Melts beautifully and gives the sauce that stretchy, creamy texture.
- Parmesan cheese: A little goes a long way, adding a salty, nutty backbone to the cheese blend.
- Whole milk: Creates a richer, creamier sauce than low fat milk ever could.
- Scallions: A fresh, sharp bite on top that balances all the richness below.
Instructions
- Cook the pasta:
- Boil your macaroni in well salted water until it still has a tiny bite in the center. Drain it and set it aside, resisting the urge to rinse it so the sauce clings better.
- Prepare the chicken:
- Heat olive oil in your skillet over medium high heat, then season and add the chicken pieces in a single layer. Let them sit for a minute before stirring so they get a nice golden crust, then cook through until no pink remains.
- Make the honey BBQ glaze:
- Lower the heat and pour in your BBQ sauce, honey, vinegar, and hot sauce if using. Let it bubble gently until it thickens just enough to coat the back of a spoon, then toss the chicken back in until every piece is glossy.
- Prepare the cheese sauce:
- Wipe the skillet clean, melt butter over medium heat, and add garlic until your kitchen smells amazing. Whisk in the flour for a minute, then slowly pour in the milk while whisking constantly to avoid any lumps.
- Melt the cheese:
- Once the milk has thickened slightly, turn the heat to low and stir in all three cheeses until the sauce is smooth and silky. Taste it and add salt and pepper as needed.
- Assemble the skillet:
- Add the cooked pasta to the cheese sauce and stir until every noodle is coated. Gently fold in the honey BBQ chicken, mixing just enough to distribute the pieces evenly without breaking them apart.
- Garnish and serve:
- Sprinkle scallions and parsley over the top, then bring the whole skillet to the table. Serve it hot and watch everyone go quiet for the first few bites.
Save to Pinterest One Sunday, I doubled the recipe for a potluck at my sister's house, and it disappeared faster than anything else on the table. People kept asking if I'd ordered it from somewhere, and when I said I made it in one skillet, half of them didn't believe me. My brother in law went home with the recipe on his phone and a promise to try it that week.
How to Store and Reheat Leftovers
Let the skillet cool completely, then transfer any leftovers to an airtight container and refrigerate for up to three days. When you reheat it, add a splash of milk or chicken broth to bring back the creamy texture, either in the microwave in 30 second bursts or gently on the stovetop. The chicken stays tender and the pasta doesn't dry out if you keep the heat low and stir occasionally.
What to Serve Alongside
This dish is rich and hearty, so I like to balance it with something crisp and fresh like a tangy coleslaw or a simple green salad with a lemon vinaigrette. Garlic bread is always a hit if you want to lean into the comfort food vibe, or roasted broccoli if you need a vegetable on the plate. A cold beer or iced tea cuts through the richness perfectly, especially on a warm evening.
Ways to Make It Your Own
If you want to skip cooking the chicken, use rotisserie chicken and just toss it in the honey BBQ glaze for a few minutes to warm through. You can also swap the cheddar for pepper jack if you like a little heat, or use a smoky gouda for deeper flavor. For a gluten free version, use gluten free pasta and a gluten free flour blend in the cheese sauce, it works just as well.
- Top with extra shredded cheddar and broil for 2 to 3 minutes until bubbly and golden.
- Stir in a handful of baby spinach or chopped kale before serving for a little green.
- Add a pinch of red pepper flakes to the cheese sauce if you want a spicy kick.
Save to Pinterest This recipe has become one of those weeknight staples I turn to when I need something fast but still want everyone excited to sit down together. It's messy, cheesy, a little indulgent, and always worth it.
Common Recipe Questions
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes! Shredded rotisserie chicken is a great time-saver. Simply toss it with the honey BBQ glaze in the skillet and warm through before adding to the pasta.
- → What type of BBQ sauce works best for this dish?
Any style works well—sweet, smoky, or tangy. Choose your favorite brand or homemade version. The honey adds sweetness, so a slightly tangy sauce creates nice balance.
- → How do I prevent the cheese sauce from becoming grainy?
Use freshly shredded cheese rather than pre-shredded, and melt it over medium-low heat while stirring constantly. Remove from heat once melted to avoid overcooking.
- → Can I make this gluten-free?
Absolutely. Substitute gluten-free pasta and use a gluten-free flour blend or cornstarch as the thickener. Check that your BBQ sauce is also gluten-free.
- → What pasta shapes work well besides elbow macaroni?
Short shapes like penne, fusilli, or shells work perfectly. They hold the cheese sauce well and mix easily with the chicken bites.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess, or microwave in 30-second intervals.