Mince the 4 garlic cloves for the chicken and finely mince the additional 4 garlic cloves for the sauce, keeping them separate. In a bowl, combine the smoked paprika, garlic powder, dried parsley, salt, and black pepper for the chicken seasoning. Cut the chicken breasts into 1-inch pieces and toss them with the olive oil and the spice mixture until evenly coated. Let this marinate for 10 minutes while you measure out the remaining ingredients—this brief rest allows the seasonings to penetrate the chicken and develop flavor.

Heat the 3 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces and cook for 10-15 minutes, stirring occasionally, until golden brown and cooked through. Once the chicken is done, reduce heat to medium, add the 2.5 tbsp butter and 1.5 tbsp honey, and stir until the butter melts and coats the chicken. Fold in the 2 tbsp fresh parsley and transfer the chicken to a plate, leaving the fond (browned bits) in the pan for extra flavor.

Bring a large pot of salted water to a boil and add the 12 oz elbow pasta. Cook according to package directions until al dente, then drain and set aside. While the pasta cooks, in the same skillet used for the chicken (without washing it), melt the 2 tbsp butter over medium heat. Add the finely minced 4 garlic cloves and cook for 2-3 minutes, stirring frequently, until fragrant but not browned—this aromatic base will infuse the entire sauce.

Pour the 2.25 cups heavy cream into the skillet with the garlic and butter, stirring constantly. Let the cream bubble gently for 1-2 minutes, then reduce heat to medium-low and stir in the mozzarella and cheddar cheeses until completely melted and smooth. Add the smoked paprika, garlic powder, salt, black pepper, and cayenne pepper, stirring well to incorporate all seasonings. I recommend tasting the sauce at this point and adjusting salt to your preference—the cheese already adds saltiness, so go easy with additional seasoning. Add the cooked pasta from Step 3 to the cheese sauce and gently fold it together until every strand is coated.

Simmer the pasta and cheese sauce together for 5 minutes over medium-low heat, stirring gently and frequently to ensure even cooking and prevent sticking on the bottom. The sauce will continue to thicken slightly and the flavors will meld beautifully. Fold in the cooked butter chicken from Step 2, distributing the pieces evenly throughout. I find that letting everything sit off the heat for 2-3 minutes before serving helps the sauce set to the perfect creamy consistency without becoming too thick.