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 over medium heat, add the chicken pieces. Season with honey, black pepper, and salt. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove from heat.

In a mixing bowl, whisk together the heavy cream, garlic powder, onion powder, and half of the cheddar cheese. Pour the mixture into the skillet and heat over low until the cheese is melted and the sauce is smooth.

Add the cooked macaroni and chicken to the cheese sauce, stirring to combine. Add the remaining cheddar and Parmesan cheese, mixing until well incorporated.

Serve hot, garnished with chopped parsley.