Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook until al dente, about 8-10 minutes. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown and cooked through, about 6-8 minutes. Remove and let rest.

In the same skillet, add more olive oil if necessary. Add minced garlic and sliced red bell pepper. Sauté for 2-3 minutes until fragrant and tender.

Pour in honey and low-sodium soy sauce. Stir and simmer for 2-3 minutes until sauce thickens slightly.

Slice chicken and return to skillet. Add drained fettuccine and toss to combine for 1-2 minutes, coating pasta with the sauce. Optionally add chili flakes.

Serve hot, garnished with chopped green onions. Enjoy!