Begin by seasoning the boneless, skinless chicken breasts with salt and pepper. Heat a skillet over medium heat and add a splash of oil, then pan-sear the chicken for 12–14 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F). Once cooked, remove from heat and let cool before shredding the chicken into bite-sized pieces.

While the chicken is cooling, bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente, usually about 7–9 minutes. Drain the pasta in a colander and return it to the pot, ensuring it stays warm while you make the cheese sauce.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of flour and cook for about 1 minute, stirring constantly. Gradually pour in 2 cups of milk while whisking to eliminate lumps, and continue cooking for 3–4 minutes, or until the sauce thickens and bubbles gently. Stir in the cheddar and mozzarella cheeses until fully melted and smooth.

To the warm pot of macaroni, add the shredded chicken and ¾ cup of BBQ sauce. Pour the cheese sauce over everything and gently fold until all ingredients are coated evenly. The BBQ Chicken Mac and Cheese should be rich and creamy, with every piece of pasta enveloped in cheesy goodness.

Spoon generous portions of the BBQ Chicken Mac and Cheese onto plates, drizzling with additional BBQ sauce if desired. For a touch of color and extra flavor, consider garnishing with chopped green onions or parsley.