Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In the same pot, heat olive oil over medium heat. Add the cooked chicken and sauté for 2-3 minutes until heated through.

In a skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.

Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5-7 minutes.

Remove from heat and stir in the cheddar and mozzarella cheeses until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.

Preheat the oven to 350°F (175°C). In the pot with the chicken, combine the cooked pasta and cheese sauce, mixing well.

Transfer the mixture to a baking dish. In a small bowl, mix the bread crumbs and parmesan cheese, then sprinkle over the top of the mac and cheese.

Bake in the preheated oven for 20 minutes or until the top is golden brown and crispy.