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Boil salted water in a large pot and cook macaroni until al dente, about 7–9 minutes. Drain and set aside.
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In a large skillet, heat olive oil over medium-high. Add chicken and cook for 6–8 minutes until golden and cooked through.
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Stir in honey, soy sauce, black pepper, garlic powder, paprika, and red pepper flakes. Cook 2–3 minutes until sauce thickens. Set aside.
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In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking until smooth.
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Simmer for 3–4 minutes until thickened. Lower heat and stir in all three cheeses. Season with garlic powder, salt, and pepper.
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Add pasta to the cheese sauce and mix gently. Fold in honey pepper chicken. Garnish with parsley or chives, extra black pepper, and a drizzle of honey. Serve hot.
