Muscle-Building Honey BBQ Chicken Mac

Mac and cheese meets backyard barbecue in this American comfort classic. Cubed chicken gets a honey-kissed BBQ glaze, then folds into a creamy cheddar-mozzarella sauce with protein-packed elbows for a hearty weeknight bowl.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 560 cal
• 48g protein
• 52g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cubed
• 12 oz protein-fortified or whole-wheat elbow macaroni
• 2 cups low-fat milk
• 1 cup low-sodium chicken broth
• 4 oz reduced-fat cream cheese
• 2 cups sharp cheddar cheese, shredded
• 1 cup part-skim mozzarella, shredded
• 3 tbsp honey
• 1/2 cup BBQ sauce (no-sugar-added preferred)
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 green onions, sliced
• 1/2 cup Greek yogurt, plain nonfat

Instructions

1. 1Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to package timing, then drain and set aside. Reserve a splash of pasta water in case the sauce needs loosening later.
2. 2While the pasta cooks, toss cubed chicken with salt, black pepper, smoked paprika, garlic powder, onion powder, and chili powder until evenly coated.
3. 3Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and sear 3 to 4 minutes per side until browned and cooked through to 165°F. Transfer to a clean bowl.
4. 4Lower the heat to medium. In the same pan, whisk milk and chicken broth together and bring to a gentle simmer. Add cream cheese in pieces and whisk until fully melted and smooth.
5. 5Stir in cheddar and mozzarella a handful at a time, waiting for each addition to melt before adding more, until you have a glossy cheese sauce.
6. 6Whisk honey, BBQ sauce, and Greek yogurt into the cheese sauce until the mixture turns lightly smoky-sweet and creamy. If it seems thick, loosen with a spoonful of reserved pasta water.
7. 7Return the cooked chicken and any juices to the sauce, folding gently so the cubes stay intact. Simmer 2 minutes so the chicken picks up the honey-BBQ flavor.
8. 8Add the drained macaroni and stir until every noodle is coated and the chicken is evenly distributed. Taste and adjust salt or pepper.
9. 9Simmer on low 2 to 3 more minutes so the pasta absorbs some sauce and the dish thickens to a scoopable mac texture.
10. 10Spoon into bowls and top with sliced green onions. Serve hot as a high-protein comfort dinner built for muscle-building portions.