Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions, about 10-12 minutes until al dente. Reserve ½ cup of pasta water before draining.

Cut chicken breast into bite-sized cubes and season with salt and cracked black pepper. Heat olive oil in a skillet over medium-high heat.

Add seasoned chicken to the skillet and cook for about 5-7 minutes until golden brown. Transfer to a plate and keep warm.

Lower the heat and sauté the sliced carrots for about 3-4 minutes until tender. Add minced garlic and cook for another minute until fragrant.

Add butter to the skillet, allow it to melt, then stir in honey and soy sauce. Add cracked black pepper and simmer for 2-3 minutes until thickened.

Return chicken to the skillet and toss in the sauce. Add drained pasta and stir well, adding reserved pasta water if the sauce is too thick.

Remove from heat and serve immediately, garnished with chopped green onions. Optionally, sprinkle with Parmesan cheese.