1. Make the honey garlic butter. In a medium size bowl, add melted butter, honey, parsley, garlic and onion powder. Stir to combine. Set aside.

2. Add cubed chicken to a large bowl. Add parsley, garlic and onion powder, thyme and salt and pepper, to taste. Toss to combine.

3. In a large skillet, heat up 2 tablespoons olive oil over medium heat. Once the oil is heated, add the chicken. Cook, stirring and turning the chicken to evenly cook all sides, until chicken is cooked through.

4. Pour honey butter sauce over chicken, stir to combine, then remove from the skillet onto a plate.

5. Lightly rinse out the skillet.

6. Make the pasta. Heat 1 tablespoon olive oil over medium heat. Add garlic and cook, stirring frequently for 30 seconds, then add the chicken broth. Bring the broth to a boil, then add pasta and cook according to package directions until al dente. The chicken broth at this point should be just about nearly evaporated. If you need a touch more water as the pasta is cooking, add more water or more chicken broth, being careful not to add too much. You don’t want too much extra liquid leftover after the pasta is done cooking.

7. Turn off the heat and add in the heavy cream, paprika and cheese. Stir to combine until cheese is melted. Add in the cooked chicken and stir to combine.

8. Serve and enjoy!