Season chicken breasts generously on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 4 to 5 minutes per side until deeply golden brown and internal temperature reaches 165 degrees F. Remove from skillet and tent loosely with foil. Rest for 3 to 5 minutes before slicing.

While the chicken rests, bring a large pot of salted water to a boil. Add elbow macaroni and cook to al dente, about 7 to 8 minutes. Drain and set aside.

In the same skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and cook for 1 minute, stirring constantly. Do not let the garlic brown. Stir in honey and a small pinch of salt. Simmer for 2 to 3 minutes until the glaze is slightly thickened and glossy. Return chicken to the pan and spoon the glaze over each piece.

In a separate medium saucepan over medium heat, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 minute until it smells faintly nutty. Slowly pour in the whole milk while whisking constantly. Continue whisking for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.

Remove the saucepan from heat completely. Stir in the freshly shredded cheddar until fully melted and smooth. Add a splash of warm milk if the sauce is too thick. Toss the drained macaroni into the cheese sauce until fully coated.

Plate the mac and cheese as the base. Slice the glazed chicken and arrange on top. Drizzle any remaining honey garlic sauce from the pan over everything. Garnish with fresh parsley or chives and serve immediately.