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

In a large skillet, heat olive oil over medium heat. Add marinated chicken and sauté for 10-15 minutes until cooked through. Stir in butter, honey, and chopped parsley.

Remove chicken and lower heat slightly. Add two tablespoons of butter and sauté minced garlic until fragrant. Pour in heavy cream and stir.

Gradually stir in mozzarella and cheddar cheese until melted and smooth, about 3-5 minutes. If too thick, add a splash of milk.

Add cooked elbow macaroni to cheese sauce and gently fold together. Simmer on low heat for approximately 5 minutes.

Plate the creamy mac and cheese topped with honey garlic butter chicken and garnish with chopped parsley, if desired.