Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, reserving about 1 cup of pasta water. Set aside.

Pat chicken dry and season both sides with salt and pepper.

In a large skillet over medium-high heat, heat the olive oil. Add chicken and cook for 6–7 minutes per side, or until golden and cooked through (internal temp 165°F).

Transfer chicken to a plate and rest for a few minutes before slicing into strips.

Using the same skillet, reduce heat to medium. Add butter and minced garlic; sauté for 1–2 minutes until fragrant.

Add honey and black pepper. Simmer for 2–3 minutes to let the honey slightly caramelize and infuse the pepper.

Stir in heavy cream. Bring to a simmer and cook for 3–4 minutes until the sauce thickens slightly. If needed, add reserved pasta water a splash at a time to reach desired consistency.

Add cooked pasta directly to the skillet and toss to coat in the honey pepper cream sauce. Stir in Parmesan cheese and continue tossing until melted and smooth.

Fold in the sliced chicken and gently combine everything.

Divide pasta among plates or serve family-style in a large bowl. Garnish with chopped parsley or extra Parmesan if desired. Serve immediately while hot and creamy.