In a large pot, bring salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, melt garlic butter over medium-high heat. Add chicken thighs, season with smoked paprika, salt, and pepper. Cook about 7-10 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and let rest.

In the same skillet, add a splash of reserved pasta water and honey, stirring to deglaze. Let simmer for 2-3 minutes until it thickens slightly.

Slice chicken into bite-sized pieces and return to the skillet. Add drained pasta, tossing until coated. If too dry, add more pasta water to reach desired consistency.

Plate the dish, garnish with additional red pepper flakes if desired. Serve warm and enjoy the comforting flavors.