Start by bringing a large pot of salted water to a vigorous boil over high heat. Add your pasta of choice and cook it according to the package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta and set it aside.

In a large, deep skillet, melt 3 tablespoons of butter over medium heat. Stir in 2 tablespoons of honey, 1 tablespoon of smoked paprika, and 1 teaspoon each of garlic powder, salt, and black pepper. Stir the mixture for about 2 minutes.

Add 1 pound of chicken pieces to the skillet and cook for about 6-8 minutes until golden brown and fully cooked through, reaching an internal temperature of 165°F.

Pour in 1 cup of chicken broth and 1 cup of heavy cream into the skillet. Stir gently and bring to a gentle simmer for about 3-5 minutes.

Add the reserved pasta to the skillet, tossing it with the chicken and sauce. Stir together for about 2-3 minutes over medium heat.

Gradually fold in 1 to 1.5 cups of shredded white cheddar cheese, stirring until it melts into the sauce and thickens.

Taste the sauce and adjust seasoning with additional salt or pepper if needed. Garnish with sliced green onions and serve immediately.