Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

In a mixing bowl, season the chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper.

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden brown and fully cooked.

Remove the chicken from the skillet and set aside briefly.

In the same skillet, melt the butter and stir in the honey. Let the mixture bubble gently for about 1 minute.

Return the cooked chicken to the skillet and toss until evenly coated in the honey pepper glaze.

In a separate saucepan over low heat, pour in the heavy cream. Gradually whisk in the cheddar cheese, mozzarella cheese, and Parmesan cheese until the sauce becomes smooth and creamy.

Add the cooked pasta to the cheese sauce and stir until fully coated.

Transfer the creamy honey pepper chicken mac and cheese to a serving dish and top with the glazed chicken.

Garnish with chopped parsley and serve warm.