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 shredded chicken, BBQ sauce, cream cheese, milk, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.
Add the cooked macaroni to the chicken mixture and stir until the pasta is evenly coated.
Fold in the shredded cheddar and mozzarella cheeses, reserving a small amount of cheese for topping.
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.
Top with the reserved cheese and bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
Let it cool for 5 minutes before serving.