Begin by boiling a large pot of salted water. Once boiling, add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve ½ cup of the pasta water, then drain the rest and set the pasta aside.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.

Once the oil is hot, add the chicken breasts to the skillet. Cook for about 6-7 minutes on each side or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.

In the same skillet, lower the heat and add the honey BBQ sauce and heavy cream. Stir well to combine and let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.

Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything evenly with the creamy sauce. If the mixture is too thick, add some reserved pasta water until you reach the desired consistency.

Remove from heat and stir in the shredded cheddar cheese until melted and combined. Season with additional salt and pepper if needed.

Serve hot, garnishing with chopped green onions if desired.