Step 1: Cook Pasta and Prep Chicken
Preheat your oven to 375°F (190°C). Generously grease a 9×13 inch (23x33cm) baking dish. Bring a large pot of heavily salted water to a boil. Cook the pasta for 2-3 minutes less than the package directions for al dente. Drain and set aside. In a bowl, toss the shredded chicken with olive oil, smoked paprika, and garlic powder. Set aside.

Step 2: Craft the Signature Sweet Heat BBQ Sauce
In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Add the minced garlic and sauté for 30 seconds until fragrant. Whisk in the BBQ sauce, honey (or brown sugar), apple cider vinegar, tomato paste, Worcestershire sauce, liquid smoke (if using), and black pepper. Bring to a gentle simmer, then reduce heat to low and let it cook for 8-10 minutes, stirring occasionally, until slightly thickened and deeply aromatic. Remove from heat.

Step 3: Sauté the Vegetables for Flavor and Heat
In a large, deep skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and red bell pepper. Sauté for 6-7 minutes until beginning to soften. Add the diced jalapeños and cook for another 2-3 minutes. Remove from heat.

Step 4: Create the Creamy, Spicy Base Layer
To the skillet with the sautéed vegetables, add the cubed cream cheese, sour cream, and chicken broth. Return the skillet to low heat. Cook, stirring constantly, until the cream cheese is completely melted and the mixture is smooth and homogeneous. This creates a luxurious, cooling base that will temper the heat of the BBQ sauce.

Step 5: Combine Everything into the Ultimate Filling
Pour the prepared Sweet Heat BBQ sauce into the creamy vegetable mixture in the skillet. Stir until fully combined into a stunning, creamy-orange sauce. Add the drained al dente pasta and seasoned chicken to the skillet. Gently fold everything together until every piece of pasta and chicken is thoroughly and evenly coated in the glorious sauce.

Step 6: Assemble and Apply the Cheesy Blanket
Pour the saucy pasta-chicken mixture into the prepared baking dish, spreading it into an even layer. In a bowl, combine the shredded Pepper Jack, smoked Gouda, and Parmesan cheeses. Sprinkle this cheese blend evenly and generously over the entire surface, covering it completely.

Step 7: Bake to Bubbling, Golden-Brown Perfection
Place the baking dish on a rimmed baking sheet (to catch any bubble-overs). Bake in the preheated oven for 25-30 minutes, or until the cheese is completely melted, the sauce is bubbling vigorously around the edges, and the top is spotty golden brown. For a more dramatic top, switch the oven to broil for the final 1-2 minutes, watching vigilantly to prevent burning.

Step 8: Garnish, Rest, and Serve
Remove from the oven and let the casserole rest for 10-15 minutes. This allows the sauce to thicken slightly and set for perfect serving. Just before serving, garnish lavishly with sliced green onions, fresh cilantro, and additional jalapeño slices. Serve with lime wedges on the side, a squeeze of bright lime juice over each portion elevates all the flavors and cuts the richness beautifully