Season the boneless, skinless chicken breasts with salt and pepper on both sides. Heat a skillet over medium heat and add a splash of olive oil. Once hot, carefully place the chicken in the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is golden brown. Remove from heat and shred using two forks once cooled.

In a large pot, bring salted water to a boil. Carefully add the elbow macaroni and cook according to the package instructions until al dente, usually around 7-8 minutes. Once done, drain the pasta in a colander and set aside.

In a medium saucepan, melt the butter over medium heat. Add the flour, stirring constantly for about 1 minute to form a roux. Gradually whisk in the milk, combining with garlic powder and onion powder, and cook for 3-4 minutes until the sauce thickens and bubbles gently.

Once your sauce has thickened, reduce the heat to low and stir in the shredded cheddar cheese and mozzarella cheese. Mix thoroughly until both cheeses are fully melted and the sauce is smooth and creamy.

In a large bowl, combine the cooked pasta, shredded chicken, and the cheese sauce. Gently fold in your BBQ sauce to coat everything evenly.

Transfer your creamy BBQ Chicken Mac and Cheese into serving bowls or a large dish. Garnish with fresh herbs or an extra drizzle of BBQ sauce on top. Enjoy immediately while hot.