1. Preheat oven to 400°F and prepare a baking sheet with parchment.

2. Toss sliced Brussels sprouts with olive oil, salt, and pepper. Spread out and roast 15–20 minutes until crispy. Set aside.

3. Season chicken breasts with salt and pepper. In a skillet, heat olive oil and sear chicken on both sides until cooked through.

4. Remove chicken, then add balsamic vinegar and hot honey to the skillet. Let it bubble and reduce slightly. Slice the chicken and toss it in the glaze.

5. Cook pasta according to package directions. Reserve some pasta water, then drain.

6. In a saucepan, heat olive oil and sauté minced garlic until fragrant. Add heavy cream and simmer. Stir in parmesan until melted. Add cooked pasta and loosen with pasta water if needed.

7. In a food processor or blender, combine feta, Greek yogurt, and lemon juice. Blend until smooth and creamy. Chill until serving.

8. Plate pasta, top with glazed chicken, dollop whipped feta, and scatter with crispy Brussels chips. Drizzle extra hot honey if desired.