Bring a large pot of salted water to a boil. Add the rigatoni and cook for 8-10 minutes until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Dice the chicken breast into bite-sized pieces, season with salt and black pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken and sauté for 6-8 minutes until golden brown. Transfer to a plate.

Add sliced carrots to the same skillet over medium heat, sauté for 3-4 minutes. Stir in minced garlic and cook for an additional 30 seconds.

Add 2 tablespoons of butter, allowing it to melt. Pour in 1/4 cup of honey and 2 tablespoons of soy sauce, mixing well. Sprinkle in black pepper and let simmer for 2-3 minutes until thickened.

Return chicken to the skillet, tossing in the sauce. Add drained rigatoni and gently stir to combine, adding reserved pasta water if needed.

Remove from heat, transfer to serving plates, top with chopped green onions. Serve warm.