Cook the elbow macaroni according to package instructions until al dente, typically 7-8 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt and one teaspoon of black pepper. Cook until the chicken is golden brown and reaches an internal temperature of 165°F, about 6-8 minutes. Remove chicken from the skillet and set aside.

In the same skillet, melt the butter and add the minced garlic, cooking for about 1 minute until fragrant but not browned.

Stir in the honey and remaining teaspoon of black pepper, and let it simmer until slightly thickened and glossy, about 2-3 minutes.

Return the cooked chicken to the skillet, tossing to coat the chicken pieces thoroughly with the honey pepper glaze. Remove from heat and set aside.

In a large saucepan, bring the heavy cream to a gentle simmer over low heat. Gradually add the cheddar, mozzarella, and parmesan cheeses, whisking continuously for 3-4 minutes until the cheese has melted and the sauce is smooth. Season to taste with salt.

Add the cooked macaroni to the cheese sauce, stirring gently to combine and ensure the pasta is well coated.

Add the honey pepper chicken to the macaroni and cheese, folding gently to incorporate the chicken throughout.

Transfer the mac and cheese to a serving dish and garnish with freshly chopped parsley. Serve immediately while hot.