Chop the yellow onion and finely mince the garlic. In a large, deep skillet or Dutch oven, heat olive oil over medium heat and add the onion and garlic. Sauté for around 5 minutes, or until the onions become soft and translucent.

Next, add the ground chicken, stirring and cooking until it's fully cooked. If you’re using ground chicken with a higher fat content, consider draining any excess fat before continuing.

Sprinkle the flour, chili powder, smoked paprika, garlic powder, and oregano into the skillet with the cooked chicken and onions. Stir and cook for about two minutes, letting the flour and spices coat the skillet’s bottom without burning.

Pour in the tomato sauce and chicken broth, stirring thoroughly to combine. Be sure to scrape up and dissolve any browned bits from the bottom of the skillet.

Add the uncooked macaroni, stirring to combine it with the rest of the ingredients. Cover the skillet with a lid, then increase the heat to medium-high. Wait for the broth to reach a full boil. Once it’s boiling, give the pasta a quick stir to release any that may be sticking to the bottom, reduce the heat to medium-low, and replace the lid.

Let the macaroni simmer, stirring every few minutes and keeping the lid on each time, until it becomes tender and the broth thickens into a rich red sauce, about 10 minutes.

Stir in half of the shredded cheese until it melts smoothly into the sauce, then sprinkle the rest on top. Cover the pot, turn off the heat, and let the residual warmth melt the cheese on top.

Serve hot and enjoy!