Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.

Place the diced chicken in a bowl and toss with the smoky BBQ seasoning blend until evenly coated. Season with a pinch of salt and pepper.

Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook, stirring occasionally, until golden brown and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate and set aside.

Reduce the heat to medium. Add the butter to the same skillet and let it melt completely. Add the minced garlic and sauté until fragrant, about 30 seconds, scraping up any browned bits.

Stir in the honey and smoky BBQ sauce. Let the mixture simmer gently for 1 minute, stirring constantly to combine.

Pour in the heavy cream and stir until the sauce is smooth and begins to thicken slightly, about 2 to 3 minutes. Taste and adjust seasoning with salt and pepper if needed.

Return the cooked chicken to the skillet, tossing well to coat with the sauce. Cook for 1 minute to reheat the chicken.

Add the drained pasta to the skillet. Toss everything together, adding the reserved pasta water a little at a time until the sauce reaches your desired consistency. Serve immediately.