Start by bringing a large pot of salted water to a boil. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden and the internal temperature reaches 165°F. Remove and cover with foil to rest.

In the same skillet, melt 2 tablespoons butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in honey and simmer for 2 to 3 minutes until thickened. Return chicken to the pan and coat with the glaze.

Add macaroni to the boiling water and cook to al dente according to package instructions. Drain well.

While the pasta cooks, melt remaining butter in a separate saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk while whisking until the sauce thickens.

Remove sauce from heat and stir in cheese until melted. Toss pasta in the sauce. Serve the sliced chicken over the mac and cheese and garnish with parsley.