Begin by cubing the chicken breasts into bite-sized pieces for even cooking. In a large bowl, combine the chicken with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Let it marinate for about 10 minutes.

Heat a large skillet over medium heat. Add the marinated chicken and cook for 10-15 minutes until golden brown and cooked through. Add butter and honey to coat the chicken.

In the same skillet, melt additional butter over medium heat. Add minced garlic and sauté for 2-3 minutes until fragrant. Pour in heavy cream and let it bubble for about 5 minutes.

Stir in grated mozzarella and cheddar until completely melted. Adjust flavors with smoked paprika, garlic powder, salt, and pepper.

Boil salted water and cook elbow macaroni according to package instructions (7-9 minutes). Drain and rinse with cool water.

Add cooked macaroni to the cheese sauce and stir well. Let it simmer for 5 minutes to enhance flavors.

Serve warm, garnished with freshly chopped parsley.