Warm a large skillet over medium heat and season the chicken breasts with salt and pepper.
Pour avocado oil into the pan, add the chicken breasts and cook each side for 6 to 7 minutes until nicely browned and fully cooked.
In the final minute, brush honey over the chicken and flip once to coat both sides with a glaze.
Remove the chicken from the skillet, slice thinly, and set aside.
Cook the penne pasta in a large pot of boiling water according to the package instructions, reserving half a cup of pasta water before draining.
Return to the skillet and melt butter with olive oil, then cook onions for about 3 to 4 minutes until they start to soften and caramelize slightly.
Add sliced bell peppers and asparagus, sauté for 3 to 4 more minutes to retain some crunch.
Mix in the peas and cook for an additional minute or two.
Blend the heavy cream, chipotle peppers in adobo, paprika, cayenne pepper if using, and parmesan cheese until creamy and smooth.
Pour the chipotle cream sauce into the skillet with vegetables along with the reserved pasta water, stir and simmer for 2 to 3 minutes until sauce thickens slightly.
Season the sauce with salt and pepper according to your taste.
Combine the cooked pasta and sliced chicken into the skillet, stirring carefully to coat all ingredients evenly with the sauce.
Let everything simmer together for one more minute to blend the flavors.
Garnish with freshly chopped cilantro or parsley and additional shaved parmesan.
Serve immediately while warm and enjoy your spicy, creamy chicken chipotle pasta.
