In a skillet, heat the olive oil over medium heat. Add the diced chicken breast, honey, and black pepper, cooking until the chicken is golden and cooked through.

In a large pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In the same pot, combine the milk, cream cheese, cheddar cheese, parmesan cheese, garlic powder, onion powder, and salt. Cook over low heat until the cheeses are melted and the mixture is creamy.

Add the cooked macaroni and the honey pepper chicken to the cheese sauce, stirring to combine. Cook for an additional 5 minutes until heated through.