Warm a large skillet over medium heat and season the chicken breasts with salt and pepper.
Add avocado oil to the skillet and cook the chicken for about 6-7 minutes on each side until it turns golden and is fully cooked.
In the final minute, drizzle honey over the chicken and flip to coat it evenly with the glaze.
Remove the chicken from the pan, slice it into thin strips, and keep it aside.
Bring a large pot of water to a boil and cook the penne pasta according to the package instructions. Reserve half a cup of pasta water before draining.
In the same skillet, melt butter with olive oil, then sauté the onions for 3-4 minutes until they become tender and lightly caramelized.
Add sliced bell peppers and asparagus to the pan, and cook for another 3-4 minutes, making sure the vegetables remain slightly crisp.
Mix in the peas and continue to cook for an additional 1-2 minutes.
In a blender or food processor, combine heavy cream, chipotle peppers in adobo sauce, paprika, cayenne pepper if using, and parmesan cheese; puree until smooth.
Pour the chipotle cream sauce along with reserved pasta water into the skillet with the vegetables. Stir well and simmer for 2-3 minutes so the sauce thickens slightly.
Season the sauce with salt and pepper according to your taste.
Add the drained pasta and sliced chicken into the skillet, tossing everything thoroughly to coat the ingredients with the sauce.
Allow the pasta to cook for one more minute so the flavors blend beautifully.
Serve immediately, garnished with fresh cilantro or parsley and extra shaved parmesan cheese for a flavorful finish.
