Boil the Pasta: Bring a large pot of salted water to a vigorous boil. Cook the short pasta according to package instructions until al dente, about 8-10 minutes. Drain the pasta and set aside.

Prepare the Sauce: In a large skillet, melt 3 tablespoons of butter over medium heat. Stir in 2 tablespoons of honey, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and a pinch of salt and black pepper. Cook for 2-3 minutes until fragrant.

Cook the Chicken: Add 1 pound of chicken pieces to the skillet and sauté for 5-7 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

Create the Creamy Base: Pour in 1 cup of chicken broth and 1 cup of heavy cream, stirring gently. Bring to a gentle simmer for 2-3 minutes until sauce thickens.

Combine the Pasta: Add the drained pasta to the skillet and toss gently to coat with the sauce. Cook for an additional 2-3 minutes.

Incorporate the Cheese: Fold in 1 to 1.5 cups of shredded white cheddar cheese, stirring continuously until melted and the sauce thickens.

Final Touches: Taste and adjust seasoning with more salt and pepper if needed. Garnish with sliced green onions before serving.