1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the penne pasta according to package instructions until al dente.
3. Drain and set aside.

2. Prepare the Chicken

1. Season chicken breasts with salt, black pepper, garlic powder, and paprika.
2. Dredge each piece in flour, then dip into beaten eggs.
3. Coat the chicken with panko breadcrumbs and Parmesan cheese.

3. Cook the Chicken

1. Heat oil in a skillet over medium-high heat.
2. Fry the breaded chicken for 3-4 minutes per side until golden brown and cooked through.
3. Remove from heat and let it rest before slicing.

4. Make the Honey Pepper Glaze

1. In a small saucepan, combine honey, soy sauce, apple cider vinegar, black pepper, and cayenne pepper.
2. Simmer over medium heat, stirring occasionally, until slightly thickened. Set aside.

5. Prepare the Creamy Parmesan Sauce

1. Melt butter in a saucepan over medium heat.
2. Add minced garlic and cook for 1 minute.
3. Stir in heavy cream, Parmesan cheese, onion powder, and Italian seasoning.
4. Simmer for 3-4 minutes, stirring, until smooth.

6. Assemble the Dish

1. Toss cooked pasta in the creamy Parmesan sauce until well coated.
2. Stir in crispy meat crumbles.
3. Slice the cooked chicken and drizzle with honey pepper glaze.
4. Serve over the creamy pasta and garnish with fresh parsley.