Start by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder. Heat a skillet over medium heat and add olive oil or butter. Sauté the chicken for 12-14 minutes until cooked through. Shred into bite-sized pieces.

In a large pot, bring salted water to a boil and cook the macaroni according to package instructions for about 7-9 minutes, until al dente. Drain and set aside.

In the same pot, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbly. Gradually add 2 cups of milk, whisking until it thickens, around 4-5 minutes. Season with salt and pepper.

Reduce heat to low and stir in 1 cup of cheddar cheese and 1 cup of mozzarella cheese until fully melted and creamy.

Add the shredded chicken and cooked macaroni into the cheese sauce, along with about 1/2 cup of BBQ sauce. Mix until coated and warm through for 2-3 minutes.

Serve in bowls, drizzling with additional BBQ sauce and sprinkle with fresh herbs if desired.