Begin by filling a large pot with water and bring it to a boil over high heat. Once boiling, add a generous pinch of salt before adding your pasta of choice. Cook according to package instructions, usually around 8-10 minutes for al dente texture.

While the pasta cooks, heat a large skillet over medium heat and melt 3 tablespoons of butter. Add minced fresh garlic and sauté until fragrant, around 1-2 minutes.

Add 1 pound of chicken thighs, seasoning them generously with smoked paprika. Cook for about 6-7 minutes per side or until the chicken is nicely browned and reaches an internal temperature of 165°F.

Reduce the heat to low and drizzle in 2 tablespoons of honey, stirring to coat the chicken evenly. Allow the mixture to bubble slightly, creating a sticky glaze.

Carefully add the drained pasta to the skillet with the sticky garlic butter sauce. Toss the pasta and chicken together, ensuring every strand is coated.

Transfer the pasta onto serving plates and garnish with freshly chopped parsley if desired.