While the pasta cooks, pat the chicken breasts dry with paper towels. In a small bowl, mix together the honey, black pepper, salt, and paprika. Rub this mixture all over the chicken. Let it sit for a few minutes while you heat the skillet.

Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature 165°F). The honey will caramelize and create a beautiful crust. Transfer the chicken to a cutting board, tent with foil, and let it rest.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 30 seconds, until fragrant. Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Stir in the Parmesan cheese until melted and smooth. Season with a pinch of salt and extra black pepper to taste.

Slice the rested chicken into strips or bite-sized pieces. Add the cooked pasta to the skillet with the sauce, along with a splash of reserved pasta water if the sauce is too thick. Toss gently to coat. Add the sliced chicken on top and fold it in.

Squeeze a little lemon juice over the top if you like, then garnish with fresh parsley. Serve immediately, with extra cracked black pepper on the side.