Begin by bringing a large pot of salted water to a boil. Once boiling, add your elbow macaroni and cook until al dente, usually about 8-10 minutes. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cubed chicken breasts and sauté for about 5-7 minutes until the chicken is fully cooked and golden brown.

In the same skillet, add another tablespoon of butter, then whisk in 2 tablespoons of flour. Gradually add 2 cups of milk, stirring constantly until thickened.

Reduce heat to low and gradually add 2 cups of shredded cheddar cheese, stirring until melted and creamy.

Fold the cooked elbow macaroni and sautéed chicken into the cheese sauce, ensuring everything is well coated.

Transfer to an oven-safe dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for about 20 minutes until golden brown.

Let sit for a few minutes, garnish with parsley, and serve warm.