Season the chicken chunks with salt and black pepper. In a skillet over medium-high heat, melt 1 tablespoon of butter. Add the seasoned chicken and cook until it is golden and fully cooked through, approximately 5–6 minutes. Once done, remove the chicken from the skillet and set it aside.
In the same skillet, reduce the heat to medium. Add the remaining tablespoon of butter along with the minced garlic, cooking until it becomes fragrant. Then, stir in the honey and soy sauce. Add the cooked chicken back into the skillet and let it simmer for 2–3 minutes, ensuring the chicken is well-coated and glossy.
While the chicken is simmering, bring a pot of salted water to a boil and cook the rotini pasta until it reaches al dente. Make sure to reserve 1 cup of the pasta water before draining the pasta.
In a separate pan, gently warm the heavy cream over medium-low heat. Gradually whisk in the grated Parmesan cheese until the mixture is smooth. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
Combine the cooked rotini with the Parmesan cream sauce, tossing to coat the pasta evenly. Serve the pasta on plates and top it with the honey garlic chicken. Optionally, garnish with chopped parsley and additional Parmesan cheese if desired.
