Begin by seasoning the boneless, skinless chicken breasts with salt and pepper. In a skillet over medium heat, sauté the chicken for 6-7 minutes on each side until fully cooked. Remove and let cool before shredding.

Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions, usually around 8-10 minutes until al dente. Drain and set aside.

In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes to create a roux. Gradually add 2 cups of milk, whisking until the mixture thickens.

Reduce heat to low and add 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese. Stir until the cheese melts completely. Season with garlic powder, onion powder, salt, and pepper to taste.

In a large mixing bowl, combine the cooked macaroni, shredded chicken, and 1 cup of your favorite BBQ sauce. Fold in the creamy cheese sauce until everything is well-coated.

Transfer to a serving dish and garnish with extra BBQ sauce or chopped fresh herbs.