Cut the chicken breast into bite-sized chunks, season with salt and pepper, and let them meld while you heat the skillet.

In a hot skillet, melt 2 tablespoons of butter and sear the seasoned chicken for 5–6 minutes until golden brown. Remove and set aside.

Lower the heat, add 3 minced garlic cloves, and sauté until fragrant. Stir in 1/4 cup of honey and 2 tablespoons of soy sauce, then simmer with the chicken for 2–3 minutes.

In a large pot, bring salted water to a boil and cook 8 ounces of rotini according to package instructions until al dente, reserving a cup of pasta water.

In a separate pan, melt remaining butter and whisk in 1 cup of heavy cream and 3/4 cup of grated Parmesan until smooth.

Add the drained rotini to the cream sauce, toss until coated, and serve topped with honey garlic chicken and parsley.