Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.

While the pasta is cooking, slice the chicken breasts into bite-sized pieces and season with salt and crushed black pepper.

In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add garlic, broccoli, and red bell pepper. Sauté for about 3-4 minutes, until the vegetables are tender.

Return the cooked chicken to the skillet. Add honey, chicken broth, and heavy cream. Stir to combine, letting it simmer for another 3-5 minutes until heated through.

Add the cooked pasta to the skillet. If the mixture seems too thick, add reserved pasta water a little at a time until the desired consistency is achieved.

Stir in the grated Parmesan cheese until melted and combined. Taste and adjust seasoning if necessary.

Serve immediately, garnished with chopped fresh parsley.