Begin by bringing a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package directions until al dente, approximately 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside, allowing any excess water to drip away.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the diced boneless skinless chicken breasts with salt and black pepper, then add them to the skillet. Sauté the chicken for about 6-8 minutes, stirring occasionally, until golden brown and cooked through.

Once the chicken is fully cooked, reduce the heat to low and drizzle in the honey and sprinkle the crushed red pepper flakes. Stir well to coat the chicken evenly in the glaze, cooking for an additional minute.

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour, cooking for about 1-2 minutes until it turns golden and bubbly.

Gradually pour in 1 cup of milk and 1 cup of heavy cream while continuously whisking to prevent lumps. As the liquid thickens, add garlic powder and onion powder.

Reduce the heat to low and mix in 1 cup of shredded mozzarella cheese and 1 cup of sharp cheddar cheese, stirring until the sauce is velvety smooth.

Once the cheese sauce is ready, fold the cooked elbow macaroni into the sauce, ensuring every piece is coated. Gently stir in the honey pepper chicken.

Transfer the mixture into a greased baking dish, spreading evenly. Top with extra mozzarella and cheddar cheese and broil in the oven on high for 2-3 minutes or until bubbly and golden brown.

After broiling, remove the dish from the oven and let it sit for a couple of minutes. Garnish with freshly chopped parsley and serve hot.