Step 1 – Prep & Season Chicken: Pat chicken dry, season both sides with salt and pepper, and optionally sprinkle with red pepper flakes.,Step 2 – Sear Chicken: Heat olive oil in a skillet over medium‑high heat. Cook chicken breasts 4–5 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.,Step 3 – Craft Honey Pepper Glaze: Reduce heat to medium. Pour honey into the same skillet, deglaze, swirl in extra cracked pepper. Cook 1–2 minutes until glossy, then drizzle over sliced chicken.,Step 4 – Cook Pasta: Boil salted water, cook pasta until al dente, drain, reserve ¼ cup pasta water.,Step 5 – Make Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 min until golden. Slowly whisk in milk until it thickens. Remove from heat, stir in cheddar, mozzarella, and Parmesan until smooth.,Step 6 – Combine & Serve: Toss pasta into cheese sauce, add sliced glazed chicken, stirring gently so the honey‑pepper glaze remains visible. Optionally transfer to a casserole dish, top with extra cheese, and broil until golden.,Step 7 – Garnish & Serve: Finish with fresh parsley and a drizzle of honey or red pepper flakes, if desired. Serve hot.