In a medium-sized bowl, combine cubed chicken, olive oil, minced garlic, smoked paprika, garlic powder, dried parsley, salt, and pepper. Let it marinate for 10 minutes.

Heat a large skillet over medium heat and add the marinated chicken. Sauté for 10-15 minutes until golden brown and cooked through.

Reduce the heat to low and add butter, honey, and chopped parsley to the skillet, stirring for 2-3 minutes until the glaze coats the chicken.

In the same skillet, add another tablespoon of butter and minced garlic, sauté for 1 minute, then add heavy cream, stirring for 5 minutes.

Boil elbow macaroni separately according to package instructions, about 8-10 minutes, then drain and rinse.

Add the cooked macaroni to the skillet with the cheese sauce, stir gently, and simmer for 5 minutes to meld the flavors.

Serve warm, garnished with additional chopped parsley if desired.