Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining. Set pasta aside.

Season both sides of the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let rest for 5 minutes, then slice into strips.

In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the honey and black pepper, adjusting the pepper amount to your taste.

Stir Parmesan cheese into the sauce until melted and smooth. Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Garnish with fresh parsley and an extra sprinkle of black pepper if desired. Serve immediately while warm and creamy.