1. Season the chicken breast with salt, pepper, and a drizzle of olive oil. Cook it in a skillet over medium heat until golden brown and cooked through. Set aside to rest before slicing into bite-sized pieces.

2. In the same skillet, melt butter and whisk in flour to create a roux. Gradually add milk, stirring continuously until the mixture thickens. Stir in cheddar and mozzarella until melted into a velvety sauce. Add honey and black pepper, stirring until well combined.

3. In a large mixing bowl, combine cooked pasta, sliced chicken, and creamy sauce. Stir until the pasta is well coated, and the chicken is evenly distributed.

4. Transfer the mixture to a baking dish and sprinkle extra cheese on top. Bake in a preheated oven until the cheese is bubbly and slightly browned. Let it cool slightly before serving.