Combine lemon and orange juices with honey. Peel garlic, slice one clove and squeeze the other one. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Add garlic and chile pepper to honey mixture and mix well.
Rinse and pat dry chicken, cut into fine strips. Mix with marinade and marinate, covered, for about 1 hour in the refrigerator.
Remove chicken from the marinade and pat dry lightly. Coat chicken with a little cornstarch. Heat olive oil in a large nonstick pan and cook chicken strips for a few minutes. Remove from the pan and keep warm. Add broth to the pan and stir in remaining marinade, bring to a boil. Season with salt and pepper.
Cook tagliatelle in plenty of boiling salted water according to package instructions until al dente. Rinse parsley, shake dry and chop finely. Drain pasta well. Mix chicken strips with sauce, pasta and parsley, arrange on plates and serve.