In a large bowl, toss the cubed chicken with olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper. Set aside to marinate for about 10 minutes while preparing other ingredients.
Warm a large skillet over medium heat and add the marinated chicken. Cook for around 10 to 15 minutes, stirring from time to time, until the chicken is thoroughly cooked. Lower the heat and mix in butter, honey, and fresh parsley, letting the sauce coat the chicken evenly before removing it from the heat.
Using the same skillet, melt butter over medium heat to deglaze the pan. Add the minced garlic and sauté until fragrant and lightly golden, roughly 2 to 3 minutes.
Slowly pour in the heavy cream and allow it to gently simmer.
Add mozzarella, cheddar, smoked paprika, garlic powder, salt, and black pepper to the cream. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
Meanwhile, cook the elbow macaroni according to the package directions until al dente. Drain the pasta and rinse briefly with cold water to stop cooking.
Combine the cooked pasta with the cheese sauce in the skillet and let it simmer on low heat for about 5 minutes, allowing the flavors to blend harmoniously.
Serve the honey garlic butter chicken alongside the creamy mac and cheese hot, or divide into four airtight containers for convenient meal prepping.
