Season boneless, skinless chicken breasts with salt and pepper. Heat a skillet over medium heat and add a drizzle of oil. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from heat, let it rest briefly, then shred.

While the chicken cooks, bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain well and set aside.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour for about 1 minute. Gradually pour in 2 cups of milk, whisk until thickened, about 3-5 minutes.

Reduce heat to low and stir in 1 cup each of shredded cheddar and mozzarella cheese until melted and smooth.

In a large mixing bowl, combine cooked pasta, shredded chicken, and 1 cup of BBQ sauce. Pour the creamy cheese sauce over and stir until combined.

Transfer to a serving dish, garnish as desired, and serve hot.