1 lb (450g) chicken breast, cooked and shredded

1 tablespoon olive oil

8 oz (225g) elbow macaroni or pasta of choice

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup milk (low-fat preferred)

1/2 cup BBQ sauce (your favorite brand)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (optional, for garnish)

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Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the cooked, shredded chicken to the skillet and sauté for 2-3 minutes until heated through. Stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Continue cooking for an additional 2-3 minutes to meld the flavors.
In a separate medium saucepan, heat the milk over medium heat. Gradually add the cheddar and mozzarella cheeses, stirring constantly until the cheese is melted and the sauce is smooth.
Add the cooked pasta to the cheese sauce and stir to coat. Fold in the BBQ chicken mixture and mix everything evenly.
Transfer the BBQ Chicken Mac and Cheese to a serving dish. Garnish with chopped fresh parsley, if desired, and serve hot.

For extra heat, add diced jalapeños or a dash of hot sauce.

Consider adding extra cheeses like gouda or pepper jack for a richer flavor.

For a vegetarian version, use roasted vegetables like bell peppers, zucchini, or corn.

Leftovers can be stored for up to 3 days in the fridge and reheated on the stove or in the microwave.

To bake for a crispy top, transfer the mixture to a baking dish, top with extra cheese, and bake at 350°F (175°C) for 20-25 minutes.