Cut the boneless skinless chicken breasts into bite-sized pieces and season them with salt and black pepper. Heat a skillet over medium-high heat and melt a tablespoon of butter. Add the chicken and sear for 5–6 minutes until golden brown, then set aside.

In the same skillet, reduce heat to medium and add another tablespoon of butter if needed. Add minced garlic, sauté for 30 seconds, then stir in honey and soy sauce. Add the chicken back and simmer for 2–3 minutes until the sauce thickens.

Bring a large pot of salted water to a boil, add rotini pasta and cook according to package directions until al dente, about 9-11 minutes. Reserve 1 cup of pasta water and then drain.

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Pour in heavy cream, whisk continuously, then gradually stir in Parmesan cheese until melted and creamy. Adjust with reserved pasta water if needed.

Combine cooked rotini with the creamy sauce in the saucepan, toss to coat, then add honey garlic chicken and mix together. Cook for 1 additional minute over low heat.

Plate the pasta, add honey garlic chicken on top, garnish with extra Parmesan and parsley, and serve hot.