Marinate the chicken by cubing it, placing in a bowl, drizzling with olive oil, and adding minced garlic, smoked paprika, garlic powder, dried parsley, salt, and pepper. Toss to coat and marinate for 10 minutes.

Cook the marinated chicken in a skillet over medium heat for 10-15 minutes until browned and reaches 165°F (74°C). Stir in butter and honey to create a glaze, finishing with chopped parsley.

Prepare the mac & cheese sauce by adding another tablespoon of butter to the skillet. Add minced garlic and sauté, then pour in heavy cream, stirring occasionally until bubbling.

Melt the cheese by gradually adding mozzarella and cheddar to the cream mixture, stirring until smooth. Season with smoked paprika, garlic powder, salt, and pepper.

Cook the pasta by boiling salted water, adding elbow macaroni, and cooking until al dente (about 7-8 minutes). Drain and rinse under cold water.

Combine the dish by adding the drained pasta to the cheese sauce, stirring gently to coat. Simmer on low for 5 minutes.

Serve the Honey Garlic Butter Chicken with mac and cheese warm, either plated individually or family-style.