Combine honey, soy sauce, apple cider vinegar, black pepper, and salt in a mixing bowl. Season chicken with marinade and grill in olive oil over medium-high heat for 5-7 minutes per side until cooked through.

Pour remaining honey pepper sauce over chicken in skillet, cook for 2-3 minutes to caramelize. Remove, let rest, then slice thinly.

Boil salted water in a large pot, add pasta, and cook until al dente (about 8-10 minutes). Drain and set aside.

In the same skillet, sauté garlic in olive oil until fragrant. Add heavy cream, simmer gently for 3 minutes, then stir in Parmesan until melted.

Toss cooked pasta into sauce, add sliced chicken, and fold gently to combine. Warm through for another minute.

Garnish with freshly chopped parsley and serve hot.