In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add 1 pound of diced chicken breasts along with 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and a sprinkle of salt and black pepper. Sauté for about 4-5 minutes, until the chicken is lightly browned and cooked through, stirring occasionally.

Add ½ cup of BBQ sauce and 2 tablespoons of honey to the sautéed chicken, stirring well to coat each piece. Let the mixture cook for an additional 2 minutes.

Stir in 2 cups of uncooked elbow macaroni, 3 cups of chicken broth, and 1 cup of whole milk. Bring the pot to a gentle boil.

Reduce the heat to medium-low and cover the pot. Let it simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

Remove the pot from heat and stir in 2 tablespoons of unsalted butter, 1 cup of sharp cheddar cheese, and 1 cup of mozzarella cheese until all the cheese has melted.

Taste the macaroni and cheese, adjusting the seasoning with additional salt and pepper as needed.

Transfer the creamy mac and cheese to a serving dish, and top with freshly chopped parsley and crispy fried onions or bread crumbs. Serve right away.