Begin by cooking the pasta according to package instructions until al dente. Drain and set aside while you prepare the sauce.

In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté until fragrant but not browned; this should take about 30 seconds.

Add diced chicken breast to the skillet and season with black pepper. Cook until golden brown on all sides—approximately 5-7 minutes—ensuring it reaches an internal temperature of 165°F.

Once the chicken is cooked through, pour in the honey over the meat in the skillet followed by sliced bell peppers. Stir well to combine all ingredients evenly.

Allow everything to simmer on low heat for about 5 minutes until bell peppers soften slightly while ensuring all flavors meld together beautifully.

Toss in the cooked pasta into the skillet with the honey pepper mixture, stirring gently until everything is well coated with sauce.

Remove from heat and sprinkle grated parmesan cheese generously over top before serving warm immediately for maximum flavor enjoyment.