Begin by bringing a large pot of salted water to a rolling boil over high heat. Add elbow macaroni and cook according to package instructions until al dente, typically around 7–8 minutes. Once done, drain the pasta in a colander and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add bite-sized pieces of seasoned chicken breast and sauté for 6–8 minutes until golden brown and cooked through.

In the same skillet, reduce the heat slightly and add 2 tablespoons of butter. Once melted, toss in 2 minced garlic cloves and sauté for about 1 minute until fragrant.

Next, stir in ¼ cup of honey and a generous pinch of freshly ground black pepper. Allow the mixture to simmer on medium-low heat for 2–3 minutes until it thickens slightly.

Once the glaze is thickened, return the sautéed chicken to the skillet and toss it gently in the honey pepper mixture, ensuring each piece is well-coated.

In a separate saucepan, bring 1 cup of heavy cream to a gentle simmer over medium heat. Gradually whisk in 1 cup each of sharp cheddar, mozzarella, and parmesan cheese until smooth and creamy.

Add the drained macaroni to the cheese sauce, stirring well to ensure every noodle is drenched in the creamy goodness.

Gently fold the honey pepper chicken into the macaroni and cheese mixture, distributing it evenly.

Finally, transfer your glorious Honey Pepper Chicken Mac and Cheese to a large serving dish. Garnish with freshly chopped parsley for a pop of color.