In a large bowl, combine the cubed chicken breast with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Toss until the chicken is evenly coated in the marinade. Allow it to sit for about 10 minutes to absorb the flavors while you prepare the cooking equipment.

Heat a skillet over medium heat, then add the marinated chicken to the hot skillet. Cook for approximately 10–15 minutes, stirring occasionally, until the chicken turns golden brown and is fully cooked through, reaching an internal temperature of 165°F (75°C).

Reduce the heat to low once the chicken is done cooking. Add butter and honey to the skillet with the chicken, stirring gently to create a beautiful glaze. Sprinkle in the chopped parsley and let it simmer for an additional 2–3 minutes.

In the same skillet, introduce a bit more butter and sauté 2 cloves of minced garlic until fragrant, about 1-2 minutes. Carefully pour in the heavy cream and bring it to a gentle simmer over medium heat.

Once the cream is bubbling, stir in the mozzarella and cheddar cheese, along with your favorite seasonings. Keep stirring until the cheese has fully melted and the sauce is smooth and creamy, about 3–5 minutes.

Meanwhile, bring a separate pot of salted water to a rolling boil and add the elbow macaroni. Cook according to the package instructions, usually around 7–9 minutes, until al dente. Drain the pasta and rinse it under cold water.

Add the cooked macaroni to the cheese sauce in the skillet, stirring until the pasta is completely coated. Let it simmer on low heat for about 5 minutes.

Serve the honey garlic butter chicken alongside the creamy mac and cheese, garnished with a sprinkle of chopped parsley.