In a large mixing bowl, combine cubed chicken with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and pepper. Let sit for 10 minutes.

Heat a skillet over medium heat, add marinated chicken, and cook for 10 to 15 minutes until golden brown and cooked through.

Reduce heat to low, add butter and honey to the skillet, stirring until melted and combined.

In the same skillet, add more butter, sauté minced garlic for 1-2 minutes, then pour in heavy cream.

Stir in mozzarella and cheddar cheeses, smoked paprika, garlic powder, salt, and pepper until melted and smooth.

Boil elbow macaroni in a large pot until al dente, about 7-8 minutes, then drain and rinse.

Fold drained pasta into cheese sauce, simmer on low heat for 5 minutes before serving.

Serve warm, garnishing with additional parsley if desired.