Begin by seasoning the diced chicken breasts with garlic powder, onion powder, ground ginger, salt, and black pepper. Cook the chicken in an air fryer at 350°F for about 10-12 minutes or sauté it in a non-stick pan for 6-8 minutes until golden and cooked through. Toss the chicken in honey and BBQ sauce to coat it evenly.

In a large pot, bring salted water to a boil, then add the elbow macaroni. Cook the pasta according to the package instructions for 8-10 minutes until it’s al dente. Reserve about a cup of the pasta water, then drain and set aside.

In a blender, combine the fat-free cottage cheese, light cream cheese, reduced-fat cheddar cheese, semi-skimmed milk, garlic powder, paprika, and mustard. Blend until smooth and creamy, then heat in a saucepan over medium-low for 5-7 minutes, stirring continuously until thickened. If too thick, add reserved pasta water gradually.

Once the cheese sauce is creamy, stir in the cooked pasta until all noodles are coated, then gently fold in the honey BBQ chicken. Let sit for about 10 minutes for flavors to meld. Garnish with fresh parsley before serving warm.