Cook the elbow macaroni in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.

In a skillet, heat olive oil over medium-high heat. Sauté the chicken pieces seasoned with salt and black pepper until golden brown and cooked through, about 6-8 minutes. Transfer to a plate.

In the same skillet, melt butter, add minced garlic, and sauté for about 1 minute. Stir in honey and black pepper; simmer for 2-3 minutes until slightly thickened.

Add the cooked chicken to the skillet and coat with the glaze, cooking for another minute.

In a separate saucepan, heat heavy cream over low heat. Gradually whisk in cheddar, mozzarella, and parmesan until smooth. Season with a pinch of salt.

Fold the cooked macaroni into the cheese sauce, then add the glazed chicken. Stir gently to combine.

Serve hot, garnished with chopped parsley.