In a medium bowl, combine cubed chicken breast with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and pepper. Toss until evenly coated and marinate for at least 10 minutes.

Heat a large skillet over medium heat and add the marinated chicken. Cook for about 10–15 minutes until golden brown and fully cooked, reaching an internal temperature of 165°F. In the last minute, add butter, honey, and a sprinkle of parsley, stirring for a rich finish.

Using the same skillet, lower the heat and add more butter, followed by additional minced garlic. Sauté until fragrant, then pour in heavy cream and allow it to bubble for 2 minutes to infuse flavors.

Add mozzarella and cheddar cheese to the skillet, stirring continuously until melted and the sauce is creamy, taking about 3-4 minutes.

Once the cheese is melted, add the cooked elbow macaroni and stir to coat evenly. Let it simmer for about 5 minutes on low heat.