Marinate the chicken: Add the cubed chicken, olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and black pepper to a large bowl. Toss until the chicken is evenly coated. Let it marinate for 10 minutes.

Cook the chicken: Heat the avocado oil in a large skillet over medium heat. Add the marinated chicken and cook for 10–15 minutes, stirring occasionally, until the chicken is thoroughly cooked.

Add the honey butter coating: Reduce the heat to low. Add the butter, honey, and fresh parsley to the chicken. Stir until the butter melts and the chicken is coated in the sweet, garlicky mixture. Transfer the chicken to a plate and set aside.

Start the cheese sauce: Using the same skillet, add the butter over medium heat. Scrape up any flavorful browned bits from the bottom of the pan. Add the minced garlic and cook for 2–3 minutes, until fragrant and lightly golden.

Add the cream: Pour the heavy cream into the skillet. Stir and allow it to gently bubble without bringing it to a rapid boil.

Make the cheese sauce: Add the mozzarella, cheddar, smoked paprika, garlic powder, salt, and black pepper. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.

Cook the pasta: Cook the elbow macaroni according to the package directions until al dente. Drain well. Rinsing is optional; if you rinse the pasta, use cold water briefly to stop the cooking process.

Combine: Add the cooked macaroni to the creamy cheese sauce. Stir gently and simmer over low heat for about 5 minutes, allowing the pasta to absorb some of the sauce.

Finish the dish: Return the honey garlic chicken to the skillet and gently fold it through the mac and cheese. Serve immediately with a sprinkle of fresh parsley if desired.