Toss the cubed chicken with salt, red pepper, garlic powder, onion powder, smoked paprika and oil.
In a large skillet over medium heat, melt 1 T. butter. Cook chicken in batches in a single layer for about 3-4 minutes per side, until golden and the centers reach 165°F. Transfer to a plate.
Lower the heat. Add remaining 2 T butter, honey and soy sauce to the skillet; stir for about 1 minute.
Return chicken briefly to coat in the glaze. Transfer chicken and glaze to a plate.
Cook pasta and reserve at least 1 cup of pasta water before draining.
In the same skillet over medium-low heat, sauté garlic and sun-dried tomatoes in sundried oil for 3-4 minutes, without burning the garlic.
Pour in white wine and simmer for about 2 minutes.
Add chicken broth and simmer 2 more minutes, scraping up the flavorful browned bits.
Add heavy cream and Parmesan rind; simmer very gently for 2-3 minutes.
Reduce heat to low and stir in grated Parmesan until smooth. Taste before adding salt. Remove rind.
Toss pasta with sauce, loosening with reserved pasta water a little at a time as needed. Top with honey chicken and glaze.
