Season the boneless, skinless chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook each side for 6-7 minutes until they reach a safe internal temperature; then shred them with two forks.

Boil a large pot of salted water and cook the macaroni according to the package instructions, usually around 7-9 minutes. Once done, drain and set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour for 1 minute, then gradually whisk in the milk along with garlic and onion powder. Cook this for about 3-4 minutes until it thickens nicely.

Slowly stir in the sharp cheddar and mozzarella cheeses until they're beautifully melted and combined. Season with salt and pepper to taste.

Gently fold in the cooked pasta, shredded chicken, and BBQ sauce into the cheese mixture, mixing until everything is well-coated and perfectly blended.

Dish out this creamy delight while it's hot. Top off with extra BBQ sauce or fresh herbs for a burst of flavor!