Heat a skillet over medium-high heat and add a drizzle of oil. Season the chicken breasts with salt and pepper, and cook for 6-7 minutes on each side until golden brown and fully cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken and let it rest before shredding it.

In a large pot, bring salted water to a boil. Add the macaroni and cook according to the package instructions, typically around 7-8 minutes, until al dente. Drain the pasta and return it to the pot, keeping it warm.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute. Gradually whisk in 2 cups of milk, along with garlic powder and onion powder. Cook for 3-4 minutes until the sauce thickens.

Remove the saucepan from heat and stir in 1 cup of cheddar cheese and 1 cup of mozzarella cheese until melted and smooth. Adjust seasoning with salt and pepper.

Add the cooked macaroni and shredded chicken to the cheese sauce, stirring until thoroughly coated. Pour in ½ cup of BBQ sauce, continuing to stir until evenly combined.

Spoon your BBQ Chicken Mac and Cheese into bowls or a serving dish. Drizzle additional BBQ sauce on top or garnish with herbs before serving.