In a small mixing bowl, combine honey, soy sauce, apple cider vinegar, black pepper, and a pinch of salt. Whisk well to form a glossy glaze.

Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides.

Place the chicken in the hot skillet and cook for 5 to 7 minutes per side, or until the chicken is golden-brown and fully cooked through.

Pour the prepared honey pepper sauce into the pan and cook for an additional 2 to 3 minutes, allowing the glaze to bubble and thicken. Flip the chicken occasionally to coat it evenly in the sticky glaze.

Remove the chicken from the heat and let it rest for a few minutes before slicing it into thin strips.

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.

Drain thoroughly and set aside. Reserve about ¼ cup of pasta water in case the sauce needs thinning later.

In the same skillet used for the chicken, add 1 tablespoon of olive oil and sauté the minced garlic over medium heat for 1 to 2 minutes until fragrant and golden.

Pour in the heavy cream and allow it to simmer gently for about 3 minutes, stirring continuously.

Add the grated Parmesan cheese and stir until it melts completely, forming a smooth, velvety sauce.

Season with additional salt and black pepper to taste.

Add the cooked pasta to the creamy sauce and toss well until every piece is thoroughly coated.

Top the pasta with the sliced honey pepper chicken and gently fold to combine all elements without breaking the pasta.

Dish out the pasta while still warm. Garnish with freshly chopped parsley for a pop of color and added freshness. Serve immediately for best flavor and texture.