1. Begin by cooking the elbow macaroni according to the package instructions. Drain the pasta and set it aside.

2. In a skillet, heat the olive oil over medium heat. Add the bite-sized chicken pieces and season them with salt and pepper. Cook the chicken until it’s golden brown and cooked through, about 6-8 minutes. Drizzle the honey over the chicken and sprinkle the crushed red pepper flakes. Stir to coat the chicken, then remove it from the heat and set it aside.

3. In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.

4. Slowly pour in the milk and heavy cream, whisking continuously to prevent lumps from forming. Allow the mixture to simmer, stirring occasionally, until it thickens slightly, about 5-7 minutes.

5. Reduce the heat to low and stir in the shredded mozzarella and sharp cheddar cheeses, along with the garlic powder and onion powder. Continue to stir until the cheese is fully melted and the sauce is smooth and creamy.

6. Add the cooked macaroni and the sautéed chicken to the cheese sauce. Stir everything together until the pasta and chicken are well coated and heated through.

7. Optionally, sprinkle some chopped parsley over the top of the Creamy Honey Pepper Chicken Mac and Cheese for a fresh, herbal garnish. Serve the dish warm and enjoy the perfect balance of creamy, sweet, and spicy flavors.