In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken breast, season with salt and pepper, and cook for 5–7 minutes until browned and cooked through. Remove and set aside.

In the same pot, add more olive oil if needed, and sauté the minced garlic for about 30 seconds until fragrant and golden.

Pour in 1 cup of BBQ sauce, 2 tablespoons of honey, and 2 cups of chicken broth. Stir to combine all ingredients.

Stir in 12 ounces of rotini pasta, ensuring it is submerged. Bring to a boil, then simmer covered for 12–15 minutes, stirring occasionally.

Once cooked and most liquid is absorbed, return the sautéed chicken to the pot, stirring to coat evenly.

Sprinkle chopped parsley before serving for freshness. Serve hot and enjoy!