Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked macaroni, shredded chicken, BBQ sauce, sharp cheddar cheese, mozzarella cheese, milk, cream cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.
Transfer the mixture to a greased 9x13 inch baking dish.
If using breadcrumbs, mix them with olive oil and sprinkle evenly over the top of the mac and cheese for a crunchy topping.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.