Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the fettuccine pasta and cook according to package directions, typically about 8-10 minutes, until al dente. Drain and set aside, reserving a splash of the pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season the chicken breasts with salt and pepper, add to the skillet, and sauté for about 6-8 minutes until golden and cooked through. Remove and set aside.

Lower the heat and add the minced garlic to the same skillet. Sauté for about 30 seconds until fragrant, then add the sliced red bell pepper. Cook for 3-4 minutes until softened.

Add honey and soy sauce to the skillet, stirring to combine. Increase heat slightly and let simmer for 2-3 minutes until the sauce thickens.

Carefully add the cooked fettuccine to the skillet, tossing to coat in the sauce. If dry, splash in reserved pasta water. Toss for another 2 minutes.

Transfer to serving plates and garnish with chopped green onions. Serve hot.