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

Heat a large skillet over medium heat and add the marinated chicken. Sauté for 10–15 minutes until thoroughly cooked. Add butter and honey during the last few minutes.

In the same skillet, melt an additional tablespoon of butter and add minced garlic. Sauté for 1 minute, then pour in heavy cream and stir until slightly thickened. Add mozzarella and cheddar cheese, mixing until smooth.

Cook elbow macaroni according to package directions, then drain and add to the cheese sauce in the skillet. Stir to combine and let flavors meld for about 5 minutes.

Serve the warm Honey Garlic Butter Chicken over a scoop of mac and cheese. Garnish with freshly chopped parsley or additional cheese if desired.