In a large bowl, combine cubed chicken with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Mix well and let marinate for 10 minutes.

Heat a skillet over medium heat and add marinated chicken. Cook for 10-15 minutes until golden brown and internal temperature reaches 165°F.

Reduce heat to low. Add butter and honey to skillet, stirring until melted and chicken is coated. Sprinkle chopped parsley and mix until glossy.

In the same skillet, add more butter and sauté minced garlic until fragrant. Pour in heavy cream, stirring until it bubbles.

Lower the heat and stir in mozzarella and cheddar cheese until melted. Add milk if the sauce is too thick.

Boil water, add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and rinse under cold water.

Fold cooked macaroni into the cheese sauce, simmering for 5 minutes. Serve warm with Honey Garlic Butter Chicken.