Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and set aside.

While pasta cooks, season chicken cubes with salt, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through (5-7 minutes).

In a small bowl, whisk together honey, soy sauce, and black pepper. Pour over the chicken in the skillet, stirring constantly until the sauce thickens and glazes the chicken. Remove chicken from skillet and set aside.

In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.

Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook, whisking often, until the sauce thickens (5-8 minutes).

Reduce heat to low. Add the shredded cheeses in handfuls, stirring until each batch is melted before adding the next. Continue stirring until the sauce is completely smooth.

Add the cooked pasta and honey pepper chicken to the cheese sauce. Stir gently to combine everything. Serve immediately.