Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 4 to 5 minutes per side until golden brown and internal temperature reaches 165°F when checked with a meat thermometer. Remove from skillet and tent with foil to keep warm.

In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add minced garlic and cook for about 1 minute, stirring constantly until fragrant but not browned. Stir in honey and a pinch of salt, letting it simmer for 2 to 3 minutes until slightly thickened and glossy. Return chicken to the pan and spoon the glaze over it, coating completely.

While the chicken is searing in Step 1, bring a large pot of salted water (about 1 tablespoon salt) to a rolling boil. Add elbow macaroni and cook according to package directions until al dente, usually 7 to 8 minutes. Drain well and set aside.

In a separate saucepan over medium heat, melt remaining 2 tablespoons butter. Whisk in flour and cook for 1 minute to create a roux, stirring constantly to prevent burning. Slowly pour in milk while whisking continuously to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes.

Remove the cheese sauce from heat and stir in shredded cheddar until completely melted and smooth. Toss the cooked macaroni in the cheese sauce until every piece is coated. Slice the honey garlic butter chicken into strips. Plate the creamy mac and cheese, top with sliced chicken, and garnish with fresh parsley or chives.