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Start by tossing the diced chicken with olive oil, Cajun seasoning, and honey. Allow it to marinate for 30 minutes.
In a large pan, heat some olive oil and cook the marinated chicken until it turns golden and is fully cooked. Once done, remove the chicken from the pan and set it aside.
In the same pan, melt some roasted garlic butter and add a generous amount of garlic. Sauté until the garlic becomes fragrant.
Next, pour in the chicken broth and evaporated milk, bringing the mixture to a simmer.
Add the pasta shells to the pan and cook, stirring frequently, until they are tender.
Lower the heat and incorporate the heavy cream. Once the sauce has slightly thickened, reduce the heat to low and stir in the cheddar, Monterey Jack, Parmesan, and American cheese until the mixture is smooth and creamy.
Fold in some of the cooked chicken, bacon, and parsley into the pasta.
To serve, plate the pasta and top it with the remaining chicken, bacon, and parsley.