Start by thinly slicing the chicken breast into bite-sized pieces; this ensures quick cooking. Next, mince the garlic and set it aside. Fill a large pot with water, adding salt, and bring it to a rolling boil, preparing for the pasta later.

Once the water is boiling, add your pasta and cook according to package instructions until it's al dente—usually around 8-12 minutes. Just before draining, reserve about a cup of pasta water to help adjust your sauce later. Drain the pasta using a colander and set it aside while you prepare the chicken mixture.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the sliced chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through, with no pink remaining.

Once the chicken is cooked, reduce the heat slightly and stir in the minced garlic along with a generous sprinkle of freshly cracked black pepper. Sauté for about 1-2 minutes until the garlic becomes fragrant.

Gradually combine the cooked pasta with the chicken mixture in the skillet, tossing everything together gently. Begin adding the reserved pasta water a little at a time until the sauce reaches your desired consistency—smooth and glossy.

Allow the Honey Pepper Chicken Pasta to simmer for an additional 2-3 minutes to meld all the flavors. Taste and adjust seasoning as needed with more black pepper or honey for sweetness. Serve the dish warm.