In a mixing bowl, whisk together honey, soy sauce, apple cider vinegar, black pepper, and salt to create a flavorful glaze. Heat a skillet over medium heat and drizzle in olive oil. Season the boneless skinless chicken breasts with salt and pepper, then grill them in the skillet for 5–7 minutes per side, until they're golden brown and cooked through. Pour the honey glaze over the chicken during the last 2–3 minutes of cooking.

While the chicken rests, bring a large pot of salted water to a rolling boil. Add your chosen pasta—penne or fusilli works great—and cook according to the package instructions, usually around 8–10 minutes, until al dente. Once cooked, drain the pasta in a colander and set aside, reserving a splash of pasta water for later if needed.

In the same skillet used for the chicken, sauté minced garlic in a bit more olive oil over medium heat for 1–2 minutes until fragrant but not browned. Add in heavy cream, allowing it to simmer gently for about 3 minutes. Stir in the grated Parmesan cheese, mixing until it's fully melted and the sauce is creamy. Season with additional salt and pepper to taste.

In a large mixing bowl, combine the cooked pasta with the creamy sauce, gently tossing until every strand is coated in the rich sauce. Slice the grilled chicken into thin strips and fold them into the pasta mixture. Make sure everything is well combined and heated through.

Transfer your Honey Pepper Chicken Panini Pasta to serving plates, garnishing with freshly chopped parsley for a pop of color and flavor. Serve immediately while the dish is warm and creamy, and enjoy the harmonious blend of sweet and spicy flavors!