One-Pot Honey BBQ Chicken Mac

This one-pot honey BBQ chicken mac is comfort food at its best made for nights when you want big flavor with little fuss. Silky cheddar and mozzarella melt into BBQ-glazed chicken and tender macaroni all in a single pot with almost no cleanup. It is a perfect mash-up of creamy mac and cheese and your favorite BBQ chicken—ideal for busy weeknights and crowd-pleasing dinners.

I first made this when my son asked for both BBQ chicken and macaroni in one dish after baseball practice. It instantly became the family’s most requested dinner and my go-to trick for getting everyone to the table.

Ingredients

• Boneless skinless chicken breasts: diced for quick cooking and juiciness look for firm plump pieces without excess moisture
• Olive oil: helps brown and flavor the chicken and makes the dish rich use a fresh bottle for the best taste
• Smoked paprika: for that subtle BBQ smokiness Spanish or Hungarian is usually the strongest
• Garlic powder: adds savory depth and rounds out the BBQ flavor
• Salt and black pepper: to season and highlight the other flavors choose freshly ground black pepper for a subtle bite
• BBQ sauce: forms the base of the sauce and brings bold tangy sweet notes try to use your favorite brand
• Honey: balances the tanginess of the BBQ sauce and gives a sticky sheen raw or local honey is best
• Elbow macaroni: holds onto the cheesy sauce opt for standard wheat or gluten-free as needed
• Low-sodium chicken broth: keeps the pasta moist and adds savory undertones look for a clear golden broth
• Whole milk: brings creaminess and makes the cheese sauce velvety go for full fat to avoid separation
• Shredded sharp cheddar cheese: for punchy flavor and melting choose blocks and grate them yourself for the smoothest sauce
• Shredded mozzarella cheese: for extra gooey pull and mild taste
• Unsalted butter: adds richness and helps the sauce come together easily
• Chopped fresh parsley: a bright herby finish choose flat-leaf for more flavor
• Crispy fried onions or bread crumbs: a crunchy savory topping to balance the creamy texture panko bread crumbs are best if toasting your own

Instructions

Prepare the Chicken:

Dice the chicken breasts into bite-size pieces for even cooking. Heat the olive oil in a large skillet or Dutch oven over medium-high. When shimmering add chicken smoked paprika garlic powder salt and black pepper. Sauté for 4 to 5 minutes until surfaces are golden but the centers are still a little pink. This start locks in juiciness.

Coat with Sauce:

Pour in the BBQ sauce and honey. Mix well so every piece of chicken is thoroughly coated. Let cook for about 2 minutes to bloom the spices in the sauce and slightly caramelize the honey.

Add Pasta and Liquids:

Stir in the uncooked elbow macaroni chicken broth and whole milk. Give everything a deep mix to make sure the pasta is completely covered in liquid. This ensures even cooking and a creamy result.

Simmer and Cook Pasta:

Increase to a boil. Once bubbling reduce heat to medium-low. Cover tightly and let simmer 10 to 12 minutes. Stir every few minutes to prevent sticking and check texture. The dish is ready when the macaroni is al dente and most of the liquid has absorbed but it is still glossy.

Fold in Cheese and Butter:

Add unsalted butter shredded cheddar and mozzarella. Stir continuously while the cheeses melt and the sauce thickens. The mixture should look creamy and stretchy. Taste for seasoning and adjust salt and pepper if needed.

Finish and Serve:

Remove from heat. Sprinkle with fresh parsley for a pop of color. If using top with crispy fried onions or bread crumbs. Serve piping hot and watch the cheese pull as you scoop.

The sharp cheddar is my favorite part—every time I grate it fresh for this dish it smells incredible and gives the creamiest finish. Last summer my niece asked to help with the cheese and now grates it every time we make this together. The cheese really does make it extra special.

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to three days. For best results reheat on the stove over low heat with a splash of milk to bring back the creamy texture. The crispy topping is best added fresh just before serving rather than storing.

Ingredient Substitutions

If you are out of chicken swap in rotisserie chicken or leftover cooked turkey and just fold in after adding the sauce and honey. Gluten-free macaroni works without changes just be sure not to overcook. For a smokier flavor smoked gouda or a dash of chipotle powder in place of or in addition to the smoked paprika works well.

Serving Suggestions

This dish is hearty on its own but pairs perfectly with a simple green salad or roasted vegetables. If you want to spice it up serve with sliced jalapeños or a drizzle of extra BBQ sauce at the table. For game day fill baked sweet potatoes with a scoop of BBQ chicken mac for a fun twist.

Cultural and Historical Context

This recipe blends two American comfort food traditions. Mac and cheese has roots in both Southern cuisine and early American cookbooks. BBQ chicken is a staple at summer gatherings and combines perfectly with gooey pasta thanks to the American love for bold combinations. Over time I have loved seeing how this recipe brings together BBQ and cheesy comfort any time of year.

Seasonal Adaptations

Swap in shredded rotisserie chicken for speed in summer. Add fresh sweet corn or bell peppers in summer for color and flavor. Chopped fresh chives work as a springy garnish if parsley is not available.

Success Stories

My neighbor tried this recipe for her picky eaters and now it is her weeknight hero. My cousin once made a double batch for a potluck and there were no leftovers to bring home. Even my husband who swears by traditional mac and cheese now asks for the BBQ version as his birthday dinner.

Freezer Meal Conversion

To make ahead prepare as directed stopping before adding the cheese and butter. Let cool then freeze in freezer-safe containers for up to two months. When ready to serve thaw in the fridge overnight reheat gently on the stove and then add the cheeses and butter for ultimate creaminess.

This one-pot dinner is easy enough for a weeknight and special enough for family gatherings. The creamy cheesiness and sweet BBQ flavor bring everyone back for seconds.

Recipe FAQs

→ Can I use different types of cheese?

Yes, sharp cheddar and mozzarella make a creamy blend, but smoked cheddar or Monterey Jack add unique flavors and melt well.

→ How can I make this dish gluten-free?

Simply swap the regular pasta for a gluten-free elbow macaroni and check that your BBQ sauce is gluten-free.

→ Can leftover or pre-cooked chicken be used?

Absolutely. Stir in rotisserie or pre-cooked chicken when adding BBQ sauce and honey to heat through without overcooking.

→ What can I use as a crunchy topping?

Crispy fried onions or panko breadcrumbs make great toppers, offering a flavorful crunch to contrast the creamy noodles.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to three days. Warm gently on the stovetop, adding a splash of milk for creaminess.