1. Cut the chicken breast into bite-sized pieces and season them with salt and black pepper. Heat olive oil in a skillet and cook the chicken until golden brown and cooked through. Set aside.

2. In the same skillet, add a bit more olive oil, then stir in honey and cracked black pepper. Let it simmer for a minute until it thickens slightly, then toss in the cooked chicken pieces to coat evenly.

3. Boil your elbow macaroni according to package instructions until al dente. Drain and set aside.

4. In a saucepan, melt butter and whisk in flour to make a roux. Slowly add milk while whisking constantly to avoid lumps. Once the mixture thickens, stir in the cheddar, mozzarella, and cream cheese until fully melted. Season with garlic powder and a pinch of salt.

5. Add the cooked pasta into the cheese sauce and mix until fully coated. Fold in the honey pepper chicken gently.

6. Spoon into bowls and enjoy warm. Optionally, top with an extra sprinkle of cheese or cracked pepper.