Start by cooking the twisted pasta in salted water according to package instructions until al dente. Drain and set aside.

In a large skillet over medium-high heat, warm the olive oil and butter together.

Add the chicken cubes and cook until golden brown on all sides and fully cooked through.

Stir in the minced garlic, Cajun seasoning, smoked paprika, salt, and black pepper, cooking briefly until fragrant.

Pour in the honey and soy sauce, stirring to coat the chicken evenly. Let it cook for a couple of minutes so the glaze thickens slightly and clings to the chicken.

Reduce the heat to medium-low, then add the heavy cream, Parmesan cheese, and chicken broth.

Simmer gently, stirring occasionally, until the sauce becomes creamy and smooth.

Add the cooked pasta directly to the skillet and toss until every twist is well coated in the Parmesan cream sauce.

Serve hot, finished with chopped green onions and extra Parmesan on top.