In a large bowl, combine the cubed chicken with olive oil, garlic, smoked paprika, garlic powder, parsley, salt, and black pepper. Let it marinate for 10 minutes while you prepare the other ingredients.

Heat a large skillet over medium heat and add the marinated chicken. Cook for 10-15 minutes, stirring occasionally, until fully cooked. Reduce the heat to low and stir in the butter, honey, and chopped parsley. Let it melt and coat the chicken, then set aside.

In the same skillet, add butter to deglaze the pan over medium heat. Add the minced garlic and cook for 2-3 minutes until golden and fragrant.

Pour in the heavy cream and let it gently bubble.

Stir in the mozzarella, cheddar, smoked paprika, garlic powder, salt, and black pepper. Mix until smooth and creamy.

Boil the elbow macaroni according to package instructions. Drain and rinse under cold water to prevent overcooking.

Add the cooked pasta to the cheese sauce and let it simmer on low for about 5 minutes, allowing the flavors to meld.

Enjoy warm or divide into four airtight containers for meal prep.