Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package instructions until al dente, typically about 10-12 minutes. Once done, drain the pasta, reserving ½ cup of the starchy pasta water for later. Set aside.

While the pasta cooks, cut the chicken breast into bite-sized cubes. Season with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add chicken and sauté for 5–7 minutes until golden brown. Remove and set aside.

In the same skillet, add more olive oil if needed. Sauté the sliced carrots for about 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.

Lower the heat and add 2 tablespoons of butter to the skillet, letting it melt. Stir in honey, soy sauce, and cracked black pepper. Simmer for 2-3 minutes until it thickens slightly.

Return the cooked chicken to the skillet, mixing with vegetables. Add the drained rigatoni, tossing to ensure the pasta is coated in the sauce. Use reserved pasta water to adjust consistency.

Remove from heat and garnish with chopped green onions. Serve warm, ideally with garlic bread or a side salad.