Save to Pinterest My daughter came home from college one weekend raving about a pasta she saw on her TikTok feed, practically begging me to recreate it. I watched the video over her shoulder—sticky chicken tossed with creamy mac and cheese—and knew we had to try it that night. We didn't follow any exact recipe, just winged it with what was in the fridge, and somehow it turned out even better than we imagined. The sweet-smoky glaze clinging to every noodle, the cheese stretching as we scooped it onto plates—it was an instant family favorite. Now it's the dish she requests every time she visits.
The first time I made this for a group of friends, I underestimated how fast it would disappear. I plated it straight from the skillet, set it on the table with a ladle, and within minutes everyone was scraping the sides for the last cheesy bits. One friend kept saying she couldn't believe something this indulgent came together so quickly. I've since learned to always double the batch if I'm feeding more than four people, because there are never leftovers.
Ingredients
- Boneless, skinless chicken breasts: Cut them into even, bite-sized pieces so they cook uniformly and soak up the glaze without drying out.
- Smoked paprika: This adds a subtle smoky depth that pairs beautifully with the BBQ sauce and makes the chicken taste like it came off a grill.
- BBQ sauce: Use your favorite brand or style, whether it's tangy, sweet, or spicy, because the sauce sets the flavor tone for the whole dish.
- Honey: It balances the acidity of the vinegar and BBQ sauce, creating that sticky, caramelized coating on the chicken.
- Apple cider vinegar: A small splash cuts through the sweetness and adds a bright, tangy note that keeps the glaze from feeling one-dimensional.
- Elbow macaroni: Short pasta like elbows or shells works best because they catch the cheese sauce in every crevice and mix easily with the chicken.
- Sharp cheddar cheese: Freshly shredded melts smoother than pre-shredded and gives the sauce a bold, tangy flavor that stands up to the BBQ.
- Mozzarella and Parmesan: Mozzarella adds creaminess and stretch, while Parmesan brings a salty, nutty finish that rounds out the cheese blend.
- Whole milk: It creates a silky base for the cheese sauce without needing cream, though you can use half-and-half if you want extra richness.
- Garlic: Just two cloves, minced and sautéed in butter, infuse the sauce with a warm, aromatic backbone.
Instructions
- Cook the pasta:
- Boil your macaroni in well-salted water until it's just al dente, then drain and set it aside. You'll fold it into the cheese sauce later, so don't overcook it or it will turn mushy in the skillet.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat, season your chicken pieces with salt, pepper, and smoked paprika, then sauté until golden and cooked through. The browning on the outside adds flavor, so don't stir too often.
- Build the honey BBQ glaze:
- Lower the heat and add BBQ sauce, honey, vinegar, and hot sauce if you like a little kick, then let it simmer until it thickens slightly. Toss the cooked chicken back in to coat every piece in that sticky, glossy glaze, then remove and set aside.
- Start the cheese sauce:
- Wipe the skillet clean, melt butter over medium heat, and sauté minced garlic until it smells amazing. Whisk in flour and cook for a minute to get rid of the raw taste, then slowly pour in milk while whisking to keep it smooth.
- Melt in the cheese:
- Once the milk mixture thickens a bit, stir in cheddar, mozzarella, and Parmesan until everything melts into a creamy, velvety sauce. Season with salt and pepper, tasting as you go.
- Combine pasta and chicken:
- Add the cooked macaroni to the cheese sauce and stir until every noodle is coated, then gently fold in the honey BBQ chicken. Mix just until everything is evenly distributed and the skillet looks irresistible.
- Garnish and serve:
- Sprinkle sliced scallions and chopped parsley over the top for a pop of color and freshness. Serve it hot, straight from the skillet, and watch it disappear.
Save to Pinterest 
Save to Pinterest One Sunday evening, I made this after a long day and ate it curled up on the couch with a blanket and a fork. There was something about the way the sweet BBQ and creamy cheese came together that felt like a warm hug after a hard week. It's become my go-to comfort meal when I need something easy, satisfying, and a little bit indulgent without any fuss.
Making It Your Own
You can swap the chicken for rotisserie meat if you're in a rush, just toss the shredded pieces in the warmed glaze and skip the searing step. For a spicier kick, add extra hot sauce or a pinch of cayenne to the BBQ mixture. If you want a crispy top, sprinkle extra cheddar over the assembled skillet and broil for two to three minutes until bubbly and golden. I've also used penne and cavatappi with great results, so feel free to use whatever short pasta you have on hand.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce may thicken as it cools. Reheat gently on the stove over low heat, adding a splash of milk to bring back the creaminess. You can also microwave individual portions, stirring halfway through to heat evenly. I've never had leftovers last long enough to freeze, but if you do, the pasta texture might soften a bit when thawed and reheated.
Serving Suggestions
This skillet is rich and hearty, so I like to serve it with something crisp and light on the side. A tangy coleslaw or a simple green salad with vinaigrette balances out the sweetness and cheese. Garlic bread or buttery biscuits are always a hit if you want to lean into the comfort food vibe. For a casual dinner party, set the skillet on a trivet in the center of the table and let everyone serve themselves family-style.
- Pair with a crisp apple cider or iced tea for a refreshing contrast.
- Add a handful of steamed broccoli or roasted veggies folded in at the end for extra nutrition.
- Top with crispy fried onions or crumbled bacon if you want even more texture and flavor.
Save to Pinterest 
Save to Pinterest This dish has a way of turning a regular weeknight into something special without any extra effort. Whether you're cooking for family, friends, or just yourself, it delivers every single time.
Common Recipe Questions
- → Can I use rotisserie chicken instead?
Yes, shredded rotisserie chicken works great and cuts prep time significantly. Just toss it with the honey BBQ glaze and warm through before folding into the pasta.
- → What type of BBQ sauce works best?
Any style you prefer works well. Sweet and smoky sauces complement the honey nicely, but tangy or spicy varieties add extra depth. Choose based on your heat preference.
- → Can I make this ahead of time?
You can prep components separately and assemble when ready to serve. The dish is best enjoyed fresh, but leftovers reheat well with a splash of milk to restore creaminess.
- → How do I make this gluten-free?
Simply swap regular pasta for your favorite gluten-free variety and use a gluten-free flour blend or cornstarch for the cheese sauce. Check that your BBQ sauce is certified gluten-free.
- → What pasta shapes work besides elbow macaroni?
Any short pasta works beautifully. Try penne, rotini, cavatappi, or shells. Choose shapes with ridges or curves that catch the creamy sauce and sticky glaze.
- → Can I add vegetables to this dish?
Absolutely. Sautéed bell peppers, broccoli florets, or spinach fold in nicely. Add heartier vegetables when cooking the chicken, or stir in tender greens at the end.