Cook the high protein pasta according to package directions until al dente (usually 7-9 minutes). Drain thoroughly and set aside.

Slightly undercook the pasta by 1 minute, as it will continue cooking when combined with the hot cheese sauce.

Season the chicken breasts generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken and cook for 6-7 minutes per side until the internal temperature reaches 165°F and juices run clear.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.

Cut into bite-sized pieces, then return to the skillet with BBQ sauce. Toss to coat evenly and cook for 2-3 minutes until the sauce caramelizes slightly.

In a large pot over medium heat, whisk together almond milk and Greek yogurt first, then gradually add the protein powder while whisking to prevent clumping.

Add the cheddar cheese, Parmesan, garlic powder, and onion powder. Whisk continuously for 3-4 minutes until the cheese melts completely and the sauce becomes smooth and creamy.

If the sauce seems too thick, add milk 1 tablespoon at a time.

Add the cooked pasta to the cheese sauce and stir until every piece is coated.

Gently fold in the BBQ chicken pieces, then remove from heat immediately to prevent overcooking.

Serve hot, garnished with fresh cilantro and an extra BBQ sauce drizzle if desired.