Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, usually around 8 to 10 minutes. Once done, drain the pasta and toss it gently with a splash of olive oil to prevent sticking, setting it aside to prepare the sauce.

While the pasta is cooking, take your boneless chicken breasts and slice them into bite-sized pieces. Season the chicken pieces generously with salt and black pepper.

In a large skillet, heat a mix of olive oil and butter over medium-high heat until the butter is melted and bubbling. Add the seasoned chicken pieces to the skillet, arranging them in a single layer. Cook for about 5-7 minutes until the chicken is golden brown on the outside and no longer pink in the center. Remove the chicken and set aside on a warm plate.

In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.

Pour in the chicken broth and heavy cream into the skillet. Add the honey, soy sauce, and crushed red pepper flakes. Stir well, then bring the sauce to a gentle simmer over medium heat, allowing it to thicken slightly for about 3-5 minutes.

Once the sauce has thickened, return the sautéed chicken to the skillet, ensuring it’s fully coated in the creamy mixture. Stir everything together for about a minute.

Add the grated Parmesan cheese to the skillet and stir continuously until it melts into the sauce.

Add the cooked penne pasta directly into the skillet and toss everything together thoroughly for about 2 minutes.

Transfer your finished Honey Pepper Chicken Pasta to serving plates, garnishing generously with chopped parsley and additional Parmesan cheese if desired.