1. Bring a large pot of salted water to a boil. Cook your noodles according to package instructions until al dente. Reserve about 1/4 cup of pasta water before draining, then drain the noodles and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken breasts, season with salt and pepper, and cook for about 5-6 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
3. Lower the heat to medium, add the butter to the same skillet. Once melted, add the minced garlic and crushed red pepper flakes. Stir constantly for about 1-2 minutes until fragrant but not browned. This step always brings back memories of standing on a stool in my grandmother’s kitchen, watching her coax magic from simple ingredients with just a little heat and patience.
4. Add the chicken broth (or reserved pasta water), soy sauce, and honey to the skillet. Stir to combine and let the sauce simmer for 2-3 minutes to thicken slightly.
5. Return the cooked chicken to the skillet, tossing to coat in the sauce. Then add the drained noodles, tossing everything together until the noodles are evenly coated with that luscious garlic butter sauce.
6. Season with additional salt and pepper if needed. Remove from heat, sprinkle with chopped fresh parsley or basil, and serve with grated Parmesan cheese on the side.

One tip I’ve learned over the years is not to rush the garlic step. Garlic can quickly go from golden and fragrant to burnt and bitter, so keep stirring and keep an eye on it. That little patience pays off big in flavor.