Boil a large pot of salted water over high heat. Add fettuccine pasta and cook according to package instructions, typically 8-10 minutes until al dente. Drain and set aside.

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

Introduce minced garlic and sliced red bell pepper to the skillet, stirring for about 2-3 minutes until fragrant and slightly softened.

Pour in honey and low-sodium soy sauce, stirring to combine. Let the sauce simmer for 2-3 minutes until it reduces and thickens.

Add the cooked fettuccine to the skillet, tossing everything together for about 1-2 minutes until pasta is fully coated in sauce.

Transfer to serving plates while still hot, optionally garnishing with chopped green onions before serving.