Heat olive oil in a large deep skillet over medium-high heat. Sauté diced chicken breasts seasoned with smoked paprika, garlic powder, salt, and black pepper for 4-5 minutes until browned and cooked through.

Reduce heat to medium, stir in BBQ sauce and honey. Cook for 2 minutes.

Add elbow macaroni, chicken broth, and whole milk. Ensure pasta is submerged.

Bring to a boil, then reduce to medium-low heat. Cover and simmer for 10-12 minutes.

Remove from heat, stir in unsalted butter, sharp cheddar, and mozzarella cheese until melted.

Adjust seasoning to taste with salt and pepper.

Garnish with parsley and optional crispy toppings before serving.