1. Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, drain, and set aside.

2. Season diced chicken with salt, black pepper, garlic powder, and onion powder.

3. Dredge chicken in flour, dip in beaten eggs, then coat with breadcrumbs.

4. Heat oil in a skillet over medium heat. Fry chicken pieces until golden brown and fully cooked. Set aside.

5. In a saucepan, combine honey and crushed red pepper flakes. Heat gently to infuse flavors. Pour glaze over fried chicken and toss well.

6. In another saucepan, melt butter and whisk in flour to form a roux.

7. Gradually whisk in milk and cook until thickened. Add cheddar and mozzarella; stir until melted and smooth.

8. Mix cooked macaroni into the cheese sauce until well coated.

9. Transfer cheesy pasta to a serving dish. Top with glazed honey pepper chicken.

10. Garnish with chopped parsley and serve hot.