Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain.

Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the chicken thighs and cook for 5-7 minutes per side until golden brown and cooked through. Remove and let rest.

In the same skillet, add another tablespoon of butter. Once melted, add minced garlic and cook until fragrant, about 1-2 minutes. Add smoked paprika and honey, mixing well. Adjust with red pepper flakes if desired.

Slice the cooked chicken and add it back to the skillet. Stir in the drained pasta, mixing to coat in the sauce. If too thick, add reserved pasta water until desired consistency is reached.

Transfer to a serving dish, optionally garnish with parsley or grated Parmesan cheese, and serve hot.