Cook the Pasta: Boil a large pot of salted water, add elbow macaroni, and cook until al dente, about 7–9 minutes. Drain and set aside.

Sauté the Chicken: Heat olive oil in a skillet, add seasoned chicken, and cook for about 6–8 minutes until golden brown. Remove from skillet.

Prepare the Garlic Butter: In the same skillet, reduce heat and melt butter. Add minced garlic, sautéing for about 1 minute until fragrant.

Make the Honey Pepper Glaze: Stir in honey and black pepper, simmer for 2–3 minutes. Return chicken to skillet and toss to coat.

Whip Up the Cheese Sauce: In a saucepan, heat heavy cream, whisk in cheeses until melted and smooth. Season with salt.

Combine Pasta and Cheese Sauce: Add drained macaroni to cheese sauce and stir until well-coated.

Fold in the Chicken: Gently fold the chicken into the cheese-and-pasta mixture.

Serve and Garnish: Transfer to a serving dish, garnish with fresh parsley, and serve hot.