In a bowl, combine the cubed chicken with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Make sure the chicken is well-coated with the marinade. Let it sit for about 10 minutes.

Heat a skillet over medium heat and add the marinated chicken. Cook for about 10-15 minutes until completely cooked through and no longer pink inside.

Stir in the butter, honey, and chopped parsley, mixing them in well and then set the chicken aside.

In the same skillet, add butter and minced garlic, cooking until the garlic releases its aroma.

Pour in the heavy cream and let it bubble gently.

Stir in the freshly grated mozzarella and cheddar cheese, along with more smoked paprika, garlic powder, salt, and black pepper. Mix until smooth and creamy.

In a separate pot, boil the elbow macaroni until al dente, then drain and rinse under cold water.

Add the cooked pasta to the cheese sauce in the skillet. Stir to combine and simmer for about 5 minutes.

Serve warm straight from the skillet. Store leftovers in airtight containers in the refrigerator.