Bring a large pot of salted water to a boil and add the elbow macaroni. Cook according to package instructions until al dente, usually around 7–9 minutes. Once done, drain the macaroni and set it aside.

In a large skillet, heat olive oil over medium-high heat. Season the diced chicken breast with salt and pepper, then add it to the skillet. Cook for about 5–7 minutes, until golden brown and no longer pink. Remove chicken from the skillet and set aside.

In a small bowl, whisk together honey, soy sauce, and crushed red pepper flakes. Pour this mixture over the cooked chicken, stirring gently to coat. Remove skillet from heat.

In the same pot, melt unsalted butter over medium heat. Once melted, whisk in all-purpose flour and cook for 1–2 minutes until golden.

Gradually pour in milk and heavy cream, whisking constantly to avoid lumps. Stir for about 3–5 minutes until mixture thickens.

Stir in shredded cheddar cheese and grated Parmesan cheese into the sauce until melted. Add garlic powder and onion powder, plus salt and pepper to taste.

Add cooked macaroni back into the cheese sauce and mix thoroughly until coated.

Gently fold in the honey pepper chicken ensuring an even distribution.

Serve hot and garnish with additional cheese or crushed red pepper flakes if desired.