In a large pot, bring salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain the pasta and set aside.

Heat a large skillet over medium-high heat and add the olive oil. Season the diced chicken breast with salt and freshly ground pepper, then add it to the skillet. Cook for 5-7 minutes until golden brown and fully cooked.

In a small bowl, whisk together the honey, soy sauce, and crushed red pepper flakes. Pour this mixture over the cooked chicken and stir to coat evenly.

In the same pot used for pasta, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to create a roux, cooking for 1-2 minutes.

Gradually pour in the milk and heavy cream, whisking constantly until the mixture is smooth and starts to thicken, about 3-5 minutes.

Reduce heat to low and stir in the shredded cheddar and grated Parmesan cheese until melted and creamy. Season with garlic powder, onion powder, salt, and pepper.

Add the drained elbow macaroni into the cheese sauce, mixing until evenly coated.

Fold the honey pepper chicken into the mac and cheese, ensuring it’s evenly distributed throughout the dish.

Serve hot, garnished with additional shredded cheese if desired.