In a large bowl, combine cubed chicken breast with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Toss thoroughly and marinate for about 10 minutes.

Heat a skillet over medium heat, add the marinated chicken, and cook for 10-15 minutes until golden brown and cooked through, reaching an internal temperature of 165°F.

Reduce heat to low, stir in butter and honey, mixing until melted and combined. Cook for an additional 2-3 minutes until glaze thickens.

In the same skillet, add more butter and sauté minced garlic over medium heat until fragrant. Pour in heavy cream and simmer. Gradually add mozzarella and cheddar cheese while stirring until smooth.

In a separate pot, boil salted water, add elbow macaroni, and cook until al dente, about 7-8 minutes. Drain and rinse with cold water to stop cooking.

Combine drained macaroni with cheese sauce, stir gently, and simmer for 5 minutes to meld flavors.

Serve creamy mac and cheese topped with honey garlic butter chicken garnished with chopped fresh parsley.