Bring a large pot of salted water to a boil and add the elbow macaroni. Cook the pasta al dente according to the package instructions, usually about 8-10 minutes. Once cooked, drain the pasta and set it aside in a large bowl.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the boneless skinless chicken breasts with salt and freshly cracked black pepper. Add the chicken to the skillet and sauté for 6-8 minutes until golden brown and cooked through.

Return the skillet to low heat, stir in 1/4 cup of honey and 1 teaspoon of crushed red pepper flakes to the cooked chicken, cooking for an additional 1-2 minutes.

In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add 1/4 cup of all-purpose flour and whisk continuously for 1-2 minutes. Gradually pour in 2 cups of milk and 1/2 cup of heavy cream, whisking to create a smooth sauce.

Stir in 1 cup of shredded mozzarella and 1 cup of sharp cheddar cheese into the creamy mixture, adding 1 teaspoon each of garlic powder and onion powder.

Add the cooked elbow macaroni to the cheese sauce, folding gently to coat every piece. Mix in the chopped chicken, distributing it evenly.

Preheat your oven to broil and transfer the mac and cheese mixture into a greased baking dish. Sprinkle an additional layer of cheese on top and place under the broiler for 2-3 minutes.

Once baked, remove from the oven and let it cool for a minute. Garnish with chopped parsley and serve hot.