Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Drain and toss with 1 tablespoon of olive oil to prevent sticking.

Season the chicken breasts with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Sauté the chicken for 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, stirring frequently to avoid burning.

Pour in the chicken broth, heavy cream, honey, soy sauce, and crushed red pepper flakes. Let the mixture simmer for 3-5 minutes, stirring occasionally, until it slightly thickens and becomes creamy.

Return the cooked chicken to the skillet, stirring to coat each piece in the luscious sauce.

Stir in the grated Parmesan cheese, mixing until it's melted and gives the sauce a rich, creamy texture.

Add the cooked penne to the skillet and toss gently to combine, ensuring each piece is well coated in the sauce.

Plate the pasta and garnish with chopped parsley and extra grated Parmesan for a delightful finish.