In a skillet, heat olive oil over medium heat and cook the diced chicken breast until fully cooked.

Add honey and black pepper to the skillet, stirring to coat the chicken, then remove from heat.

Boil water in a large pot and cook elbow macaroni according to package instructions; drain and set aside.

In a saucepan, combine milk, cream cheese, garlic powder, onion powder, and salt, heating over medium until smooth.

Stir in cheddar cheese and parmesan cheese until melted and creamy.

Mix cooked macaroni into the cheese sauce, then fold in the honey pepper chicken.

Serve hot and enjoy.