Season chicken with salt and pepper. Heat 1 tablespoon butter in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 5 to 6 minutes. Remove and set aside.

In the same pan, reduce heat to medium. Add remaining butter and minced garlic; cook until fragrant. Stir in honey and soy sauce. Return chicken to skillet and simmer for 2 to 3 minutes until coated and glossy.

Meanwhile, cook rotini in salted boiling water until al dente. Reserve 1 cup pasta water and drain.

In another pan, warm heavy cream over medium-low heat. Stir in Parmesan gradually, whisking until smooth. If too thick, add some reserved pasta water.

Toss cooked rotini with Parmesan sauce. Plate the pasta and top with honey garlic chicken. Garnish with parsley and extra Parmesan if desired.