Heat a large skillet over medium heat and add a drizzle of olive oil. Season the chicken with salt and pepper, then cook in the skillet for 6-7 minutes per side until golden brown and reaches an internal temperature of 165°F. Shred the chicken using two forks.

While the chicken is cooking, boil a large pot of salted water. Add the macaroni and cook according to package instructions until al dente, around 7-8 minutes. Drain and set aside.

In the same pot, melt the butter over medium heat. Whisk in the flour, cooking for about 1 minute to form a roux. Gradually whisk in the milk, stirring continuously for 3-4 minutes until the sauce thickens and coats the back of a spoon.

Remove the pot from heat and stir in the cheddar and mozzarella cheese until fully melted and the sauce is smooth. If too thick, add a splash of milk.

Incorporate the cooked macaroni and shredded chicken into the cheese sauce, followed by the BBQ sauce. Stir until well coated.

Transfer to serving plates or bowls. Optionally drizzle with additional BBQ sauce and garnish with chopped herbs. Serve immediately.