Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the fettuccine pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside, ensuring you reserve a little pasta water in case you need to loosen the sauce later.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. While the oil warms, season 1 pound of chicken breasts with salt and pepper. Once the oil is shimmering, add the chicken to the skillet. Sauté for 6-8 minutes, turning occasionally until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F.

After the chicken is perfectly cooked, stir in 3 minced garlic cloves and 1 sliced red bell pepper. Cook for about 2-3 minutes, stirring regularly until the garlic is fragrant and the bell pepper has softened slightly.

Pour in 1/4 cup of honey and 1/4 cup of low-sodium soy sauce into the skillet, stirring to combine. Allow the mixture to simmer for 2-3 minutes, until it thickens slightly and coats the chicken and vegetables.

Add the drained pasta to the skillet and gently toss everything together until the fettuccine is well coated with the honey-soy sauce. If you desire a little more moisture, you can add a splash of the reserved pasta water to achieve your preferred consistency.

Divide the Honey Pepper Chicken Pasta among serving bowls and garnish with chopped green onions for an extra pop of color and flavor. Serve hot.