In a large bowl, combine cubed chicken breasts with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and pepper. Let it marinate for at least 10 minutes.

Heat a skillet over medium heat, add marinated chicken, and sauté for 10-15 minutes until golden brown and cooked to an internal temperature of 165°F.

Stir in butter, honey, and freshly chopped parsley, allowing the sauce to simmer briefly before setting aside.

In the same skillet, melt 2 tablespoons of butter, add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a gentle simmer while stirring.

Gradually add mozzarella and cheddar cheese, stirring continuously until melted into a smooth sauce. Season with paprika, garlic powder, salt, and pepper.

Boil salted water, add elbow macaroni, and cook to al dente, approx. 7-9 minutes. Drain and rinse with cold water to stop cooking.

Add the drained macaroni into the creamy cheese sauce, stir gently to coat, and warm through on low heat for about 5 minutes.

Garnish with additional parsley and serve warm, or store into airtight containers for meal prep.