Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving some cooking water.

In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Season chicken with salt and pepper and sauté for 6-8 minutes, until golden brown and cooked through.

Reduce heat to medium, add minced garlic and sliced red bell pepper to the skillet, and cook for 2-3 minutes until fragrant.

Drizzle in honey and soy sauce, stirring to combine. Let simmer for 2 minutes to thicken.

Add drained fettuccine to the skillet and toss to coat. If dry, add reserved pasta water. Adjust spice with chili flakes if desired.

Serve hot, garnished with chopped green onions.