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

In a medium mixing bowl, toss the bite-sized chicken pieces with garlic powder, onion powder, paprika, salt, and black pepper. Ensure each piece is evenly coated.

Heat olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.

In the same skillet, melt the butter over medium heat. Stir in the honey and cook for 1–2 minutes, until the mixture begins to bubble. Return the cooked chicken to the skillet and toss to coat evenly in the honey glaze. Set aside.

In a separate saucepan over low heat, pour the heavy cream. Slowly whisk in the shredded cheddar cheese, mozzarella cheese, and grated Parmesan cheese. Continue whisking until the sauce is smooth, creamy, and free of lumps.

Add the cooked pasta to the cheese sauce, stirring gently to ensure the pasta is evenly coated. Cook for 1–2 minutes over low heat to allow the flavors to meld.

Transfer the mac and cheese to a serving dish. Top with the honey-glazed chicken pieces and garnish with chopped parsley. Serve immediately.