Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the pot. Drain both and rinse briefly with cold water to lock in the bright green color.

Toss the chicken chunks with kosher salt, half of the coarse cracked black pepper, and 1 tbsp cornstarch. Heat olive oil in a skillet over medium-high heat. Sear the chicken in a single layer for 3-4 minutes until a golden-brown caramelized crust forms. Flip and cook through. Remove to a plate.

In the same skillet, add the diced red bell pepper. Sauté for 2-3 minutes until tender-crisp.

Whisk together the honey, soy sauce, apple cider vinegar, minced garlic, chicken broth, and remaining 1 tbsp cornstarch. Pour into the skillet with the bell peppers. Simmer over medium heat for 2-3 minutes until it thickens into a glossy, medium-brown sticky sauce.

Return the chicken, pasta, and broccoli to the skillet. Sprinkle with the remaining coarse cracked black pepper. Toss heavily until shiny and completely coated. Garnish with chopped fresh parsley.