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Cook the Pasta: Boil salted water and cook elbow macaroni until al dente. Drain and set aside.
Sauté the Chicken: In a large skillet, melt butter over medium heat. Add cubed chicken seasoned with salt and pepper; cook for 5-7 minutes until fully cooked.
Create the Cheese Sauce: In the same skillet, add more butter. Stir in flour until smooth, then slowly whisk in milk until thickened (about 4-5 minutes).
Add Cheddar: Lower heat and gradually stir in shredded cheddar until melted and smooth.
Combine: Gently fold in cooked pasta and sautéed chicken until coated in the cheese sauce.
Bake (optional): For a crunchy topping, transfer to an oven-safe dish, top with breadcrumbs, and bake at 350°F for about 20 minutes.