• Cook the Macaroni

Bring a large pot of salted water to a boil.

Cook the elbow macaroni according to the package directions until just tender.

Drain the macaroni thoroughly and set it aside. Do not rinse.
 

• Season and Cook the Chicken

Add the garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper to a small bowl. Stir until evenly combined.

Place the chicken pieces in a bowl and sprinkle the seasoning mixture over them. Toss until every piece is evenly coated.

Heat the olive oil in a large, deep skillet over medium-high heat.

Add the seasoned chicken in a single layer. Cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. The center of the chicken must reach 165°F.

Transfer the cooked chicken to a plate and set it aside.

Sauté the Mushrooms

Reduce the heat to medium and add 1 tablespoon of butter to the same skillet.

Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and tender.

Add the minced garlic and cook for approximately 30 seconds, stirring constantly.

Transfer the mushrooms to the plate with the chicken.
 

• Prepare the Cheese Sauce

• Add the remaining tablespoon of butter to the skillet.

• Sprinkle in the flour and whisk constantly for 1 minute.

• Gradually pour in the chicken broth while whisking to remove any lumps.

• Slowly add the milk and heavy whipping cream, continuing to whisk until smooth.

• Stir in the mustard powder, salt, and black pepper.

• Bring the sauce to a gentle simmer over medium-low heat. Cook for 3–5 minutes, stirring frequently, until it begins to thicken.

• Reduce the heat to low. Gradually add the cheddar and Parmesan cheeses, stirring after each addition until completely melted and smooth.

• Do not allow the sauce to boil after adding the cheese.
   

• Combine and Serve

Return the cooked chicken and mushrooms to the skillet and stir until coated in the cheese sauce.

Add the drained macaroni and gently stir until everything is evenly combined.

Cook over low heat for 2–3 minutes, stirring occasionally, until the macaroni and chicken are heated through.

If the sauce becomes too thick, stir in a small amount of milk or chicken broth until it reaches your preferred consistency.

Taste and add additional salt and black pepper if needed.

Garnish with chopped parsley and additional Parmesan cheese, if desired. Serve immediately.