In a gallon-sized zipper bag, combine marinade ingredients. Add chicken and let marinate at least 2 hours (up to 24 hours).
Start water boiling for pasta.
In a large saute pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Reserve bacon grease.
In same saute pan, add chicken pieces and cook each side for 3 minutes. Reserve marinade.
Reduce heat in saute pan to medium and pour in reserved marinade. Cover and cook for 20 minutes.
Add pasta to boiling water and cook as directed on package. Drain in a colander and rinse with cool water. Return to pot, away from heat.
In a sauce pan over medium heat, add butter and garlic powder. Once melted, whisk in flour and cook for 2 minutes. Then whisk in chicken stock and cook for 2 minutes. Next add heavy cream and cook for 2 minutes. Then add cheeses, one cup at a time, until fully incorporated. Lastly add in buffalo sauce and stir to combine, cook another 2 minutes. Pour sauce over cooked pasta and stir to combine.
Serve in a shallow bowl starting with portion of buffalo mac. Place 2-3 piece of chicken to one side of bowl, then sprinkle with bacon pieces.