Bring a large pot of salted water to a rolling boil, add pasta and cook according to package instructions for 8-10 minutes until al dente. Reserve 1 cup of pasta water, then drain pasta.

In a large skillet, heat olive oil over medium-high heat. Add chicken, season with salt and pepper, sauté for 5-7 minutes until golden and cooked through. Internal temperature should be 165°F (74°C).

Reduce heat to medium, stir in minced garlic, and cook for an additional minute until fragrant.

Lower heat to medium-low, add honey and reserved pasta water gradually, mixing until sauce reaches desired consistency.

Add drained pasta to the skillet and toss for 1-2 minutes over low heat to absorb flavors.

Transfer pasta to serving bowls and garnish with Parmesan cheese. Serve warm, optionally with a green salad.