Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the diced chicken, honey, and black pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes. Remove from heat and set aside.

In the same skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, stirring continuously until the mixture thickens.

Add cheddar cheese, cream cheese, garlic powder, onion powder, and salt. Stir until the cheese is melted and the sauce is smooth.

Preheat the oven to 350°F (175°C). In a large bowl, combine the cooked pasta, cheese sauce, and honey pepper chicken. Mix well.

Transfer the mixture to a baking dish and top with bread crumbs. Bake for 20 minutes or until the top is golden brown.

Garnish with chopped parsley before serving.