Cook elbow macaroni in a large pot of salted boiling water until just al dente, about 1 minute less than package directions. Drain and set aside.

Warm olive oil in a large skillet over medium heat. Season chicken pieces with salt and freshly ground black pepper.

Add chicken to the skillet in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 165 degrees F. Remove chicken from skillet and set aside.

In the same skillet over medium heat, melt the butter. Add minced garlic and saute for 1 minute until fragrant.

Stir in honey and black pepper. Simmer for 2 to 3 minutes, stirring occasionally, until the glaze thickens slightly and turns glossy.

Return the cooked chicken to the skillet and toss to coat every piece in the honey pepper glaze. Remove from heat.

In a separate saucepan over low heat, bring heavy cream to a gentle simmer. Add shredded cheddar, mozzarella, and Parmesan one handful at a time, whisking constantly between each addition until smooth.

Season the cheese sauce with salt to taste. Fold in the drained macaroni until evenly coated.

Add the honey pepper chicken and all its glaze into the macaroni and cheese. Fold gently to combine and serve hot, garnished with fresh parsley.