Cook the rotini pasta according to package instructions in generously salted water until just al dente. Drain and set aside, reserving about 1/2 cup of pasta cooking water.

Toss the drained pasta with a teaspoon of olive oil to prevent sticking if not combining immediately.

Heat olive oil in a large skillet over medium heat until shimmering but not smoking.

Season chicken breasts with salt and black pepper. Cook for 4-6 minutes per side until well-browned and cooked through.

Use an instant-read thermometer to ensure chicken reaches 165°F (74°C).

Lower the heat, add minced garlic to the skillet and cook until fragrant, then drizzle in hot honey, allowing it to bubble and caramelize slightly.

Slice the chicken and add cooked pasta to the skillet, tossing gently to combine.

If sauce is too thick, add reserved pasta water to help coat the rotini.

Taste and adjust seasoning.

Serve immediately with grated Parmesan and chopped parsley. Optionally, add more hot honey.