Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the pasta and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken breast, seasoning with salt, pepper, garlic powder, and onion powder. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
Reduce heat to medium. Pour in the heavy cream and stir in the chopped chipotle in adobo sauce. Continue to cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Lower the heat and gradually add the shredded cheddar and mozzarella cheeses to the skillet. Stir continuously until the cheese melts completely and the sauce is creamy and smooth.
Add the cooked elbow macaroni to the skillet with the creamy chipotle chicken sauce. Stir gently to coat the pasta evenly with the cheesy, smoky sauce.
Transfer the creamy chipotle chicken mac and cheese to serving bowls. Sprinkle sliced green onions on top for a fresh, mild onion flavor and a pop of color.
