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

Heat a large skillet over medium heat. Add the marinated chicken and cook for 10 to 15 minutes, stirring occasionally until fully cooked. Reduce heat to low, then stir in butter, honey, and chopped parsley.

In the same skillet, add more butter and minced garlic. Cook until garlic is golden brown, then pour in heavy cream and let it bubble gently.

Add grated mozzarella, grated cheddar, smoked paprika, garlic powder, salt, and black pepper. Stir until smooth and cheese is melted.

In a separate pot, boil elbow macaroni according to package instructions until al dente. Drain and rinse under cold water.

Combine the cooked pasta with the cheese sauce in the skillet and let simmer on low heat for about 5 minutes.

Serve warm, garnished with freshly chopped parsley and drizzle with any remaining honey garlic butter sauce.