Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, heat olive oil and add the cooked, shredded chicken, warming it through for about 2-3 minutes.
Stir in your favorite BBQ sauce along with garlic powder, onion powder, smoked paprika, salt, and pepper until the chicken is well-coated in this flavorful mixture.
In a separate saucepan, heat milk over medium heat before gradually adding in cheddar and mozzarella cheeses while stirring until melted and smooth.
Mix the cooked pasta into the cheese sauce until well combined; then fold in the BBQ chicken mixture, ensuring everything is evenly distributed.
Taste your creation and adjust seasoning if necessary before serving hot with fresh parsley garnish if desired.