Bring a pot of salted water to a roaring boil. Add the fettuccine or spaghetti and cook according to package instructions until al dente, approximately 8-10 minutes. Drain well and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and freshly cracked black pepper. Cook each piece for 5-7 minutes on each side until they achieve a beautiful golden brown color and are cooked through.

Lower the heat to medium-low and add the minced garlic to the skillet. Sauté for about 30 seconds, then drizzle in the pure honey.

Add 1 cup of low-sodium vegetable broth to the skillet, scraping up any tasty bits stuck to the pan. Let it simmer for about 3-4 minutes, allowing the sauce to thicken.

Gently add the drained pasta to the skillet, tossing it with the honey-pepper sauce and chicken to ensure every strand is coated. Finish with a sprinkle of freshly grated Parmesan cheese and garnish with parsley.