Preheat your oven to 400ºF.

Toss the chicken pieces in the garlic, grated parmesan, black pepper, and red pepper.

Heat a large skillet over medium-high heat with nonstick cooking spray. Once the pan is hot, add the chicken to the pan. Leave untouched for 5 minutes before flipping. 

Cook for an additional 2 minutes before reducing the heat to low and covering for 6 minutes.

While the chicken cooks, microwave the pasta according to the directions on the package. Set aside.

Mix the remaining mac and cheese ingredients in a bowl. Microwave in 30-second intervals for 2-3 minutes, stirring at each interval. (The cheese sauce should be smooth but it doesn't have to be 100% homogenous.)

Once the chicken is finished cooking, add the pasta and cheese sauce to the pan. Stir until everything is evenly mixed. (If the cheese is a little stringy, you can add a few tablespoons of milk, working everything together over low heat.)

Microwave the remaining butter for the crispy topping for 5-10 seconds or until it's mostly melted. Add the breadcrumbs and stir until it starts to look like a wet sand. Add to the top of the mac and cheese and bake for 15-20 minutes or until the topping is golden brown and no liquid remains in the bottom of the mac and cheese.