Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the penne pasta and cook according to package instructions until al dente, typically around 10-12 minutes. Drain the pasta and set aside, reserving a splash of the pasta water.

While the pasta cooks, take your boneless chicken breasts and cut them into bite-sized pieces. Season generously with salt and black pepper.

In a large skillet, heat olive oil and butter over medium heat. Add the seasoned chicken pieces to the pan. Sauté for about 5-7 minutes, until golden brown and cooked through. Remove from the skillet.

In the same skillet, reduce the heat to low and add another small pat of butter if needed. Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the chicken broth and heavy cream, scraping the bottom of the pan. Stir in honey, soy sauce, and crushed red pepper flakes. Allow the sauce to gently simmer for 3-5 minutes.

Return the cooked chicken to the skillet and sprinkle in the grated Parmesan cheese. Stir until the cheese has melted and combined with the sauce. Add the drained penne pasta and toss well.

Garnish with freshly chopped parsley and serve hot, enjoying the creamy and spicy notes.