Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Once cooked, drain the pasta in a colander and set aside. Do not rinse, as this will remove the starch that helps the sauce adhere.

In a skillet, heat the olive oil over medium heat. Add the cooked chicken, garlic powder, onion powder, salt, and black pepper. Stir to combine and cook for about 5-7 minutes until heated through and slightly golden.

In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a roux. This helps to thicken the sauce.

Gradually add the warmed milk while whisking to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes.

Reduce the heat to low and add the cheddar and mozzarella cheeses, mustard powder, and paprika. Stir until the cheese is completely melted and the sauce is smooth.

Preheat your oven to 350°F (175°C). In a large bowl, combine the cooked pasta, chicken mixture, and cheese sauce. Stir until everything is well coated.

Transfer the mixture to a greased baking dish. If desired, mix the bread crumbs and parmesan cheese together and sprinkle over the top for added crunch.

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Remove from the oven and let it cool for a few minutes before serving. This allows the cheese sauce to set slightly for easier serving.