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Season the chicken breasts with salt and pepper.
Heat the olive oil in a skillet over medium heat.
Cook the chicken until golden and cooked through, about 6-7 minutes per side.
Once cooked, remove the chicken from the skillet and set it aside.
In the same skillet, combine honey, soy sauce, apple cider vinegar, ground black pepper, garlic powder, onion powder, and cayenne pepper. Simmer until slightly thickened.
Slice the cooked chicken into strips and return them to the skillet with the honey pepper sauce. Coat the chicken evenly with the sauce and set it aside.
Cook the macaroni pasta according to the package instructions, then drain and set it aside.
In a separate pot, melt butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk until smooth. Cook until the sauce thickens.
Remove the pot from the heat and stir in the shredded cheddar and mozzarella cheese until melted and smooth. Season the sauce with salt and pepper to taste.
Combine the cooked pasta with the cheese sauce until well coated.
Plate the creamy macaroni cheese. Top with the honey pepper chicken. Garnish with chopped parsley.