Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions, typically about 10-12 minutes, until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 6-8 minutes, turning occasionally, until cooked through. Remove and let rest.

In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2-3 minutes until garlic is fragrant and peppers begin to soften.

Pour in honey and low-sodium soy sauce, stirring to combine. Let simmer for 3-5 minutes until slightly thickened.

Toss the drained fettuccine into the skillet, mix well with chicken, peppers, and sauce. If desired, add chili flakes. Stir for about 2 minutes to ensure everything is coated.

Plate the pasta and garnish with chopped green onions. Serve alongside garlic bread or a light salad.