1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Season the chicken strips with salt and pepper, then add to the skillet, cooking until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the butter and garlic. Sauté until fragrant, about 1 minute.
4. Pour in the heavy cream, stirring to combine with the garlic and butter. Allow the mixture to come to a gentle simmer.
5. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
6. Add the cooked chicken back into the skillet, followed by the hot honey and red pepper flakes. Stir to coat the chicken in the sauce.
7. Toss the drained fettuccine into the skillet, ensuring the pasta is evenly coated with the sauce.
8. Remove from heat, garnish with fresh parsley, and serve hot.

As my abuela always said, “The secret ingredient is always love.” Don’t rush this process—let the flavors meld and create something truly special.