Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-9 minutes. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter. Add seasoned chicken breast pieces and cook for 5-7 minutes, until golden brown. Remove and set aside.

In the same skillet, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour, stirring for 1-2 minutes until golden. Gradually add 2 cups of milk, stirring until thickened.

Lower heat and add 2 cups of shredded cheddar cheese to the sauce. Stir until melted and smooth.

Combine the cooked macaroni and sautéed chicken with the cheese sauce, stirring gently to coat.

Transfer to an oven-safe dish, sprinkle panko on top, and bake at 350°F for 20 minutes until golden brown.