Boil the water. Start by bringing a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and reserve ½ cup of pasta water.

Season the chicken. Sprinkle salt and pepper on the chicken pieces. In a skillet, heat olive oil over medium-high heat. Add chicken and cook for 6-7 minutes until golden brown.

Sauté the garlic. In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.

Simmer the sauce. Pour in heavy cream, chicken broth, and honey. Stir and bring to a gentle simmer, cooking for about 3-4 minutes.

Mix in the spices. Stir in coarsely ground black pepper and optional red pepper flakes.

Combine the ingredients. Add parmesan cheese to the sauce and stir until smooth. Return chicken and drained pasta, tossing everything together.

Garnish the pasta. Top with chopped parsley and additional parmesan if desired. Serve hot.