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 a skillet, heat olive oil over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 7-10 minutes. Season with salt and pepper. Remove from heat.

In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking continuously until thickened, about 5 minutes.

Stir in cheddar cheese, cream cheese, honey, and black pepper until smooth and creamy.

Preheat the oven to 350°F (175°C). In a large bowl, combine cooked pasta, chicken, and cheese sauce. Mix well.

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

Bake for 20 minutes or until the top is golden and crispy.