Marinate the chicken by mixing cubed chicken breast with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and pepper. Let marinate for 10 minutes.

Cook the marinated chicken in a skillet over medium heat for 10-15 minutes until golden brown and reaching an internal temperature of 165°F (74°C). Add butter and honey to create the sauce.

Prepare the cheese sauce by adding more butter to the skillet, sautéing minced garlic on low heat until fragrant, then gradually whisking in heavy cream and simmering for 2-3 minutes.

Melt mozzarella and cheddar into the simmering cream, stirring until fully melted and smooth over low heat, about 3-5 minutes.

Cook elbow macaroni as per package instructions, then drain and mix it into the cheese sauce, simmering for another 5 minutes.

Plate the mac and cheese topped with the honey garlic butter chicken and garnish with chopped parsley. Serve warm.