In a skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 7-10 minutes.

Stir in honey and black pepper, cooking for an additional 2 minutes until the chicken is coated. Remove from heat and set aside.

In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In the same pot, reduce heat to low and add milk, cream cheese, cheddar cheese, parmesan cheese, garlic powder, onion powder, and salt. Stir until the cheeses are melted and the sauce is smooth.

Add the cooked macaroni and honey pepper chicken to the cheese sauce, stirring to combine. Transfer to a baking dish.

Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until bubbly and golden on top.