Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for about 4-5 minutes on each side until golden brown and cooked through to 165°F. Remove from pan and keep warm.

In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add minced garlic and cook until fragrant, about 1 minute. Stir in honey and a pinch of salt, simmering to thicken slightly, about 2-3 minutes, before returning chicken to coat in the sauce.

While making the sauce, bring a large pot of salted water to boil and cook elbow macaroni according to package instructions until al dente. Drain and set aside.

In a separate saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour to create a roux and cook for 1 minute, then slowly add milk while whisking continuously until smooth and thickened, about 5 minutes.

Remove cheese sauce from heat and stir in shredded cheddar cheese until melted and creamy. Toss the cooked macaroni in the cheese sauce until fully coated.

Plate the mac & cheese and top with honey garlic butter chicken. Garnish with chopped parsley or chives for a fresh finish.