Step 1: Prepare the Honey Glazed Chicken

1. Preheat a large skillet over medium heat. Season the chicken breasts with salt and pepper and set aside.
2. Add avocado oil to the skillet, then add the chicken breasts. Cook for about 6-7 minutes per side or until golden brown and cooked through.
3. During the last minute of cooking, drizzle the honey over the chicken and flip once to glaze the other side.
4. Once cooked, remove from the skillet, slice into thin strips, and set aside.

Step 2: Cook the Pasta

1. Cook the penne pasta according to the package directions. **Save a 1/2 of pasta water then drain and set aside.

Step 3: Cook the Vegetables

1. In the same skillet used for the chicken, add the olive oil and butter. Sauté the onions for about 3-4 minutes until they soften and slightly caramelize.
2. Add the garlic, sliced bell peppers, and asparagus. Sauté for another 3-4 minutes until the vegetables are tender but still crisp.
3. Stir in the peas and cook for an additional 1-2 minutes.

Step 4: Prepare the Spicy Chipotle Parmesan Cream Sauce

1. Combine the heavy cream, chipotle peppers in adobo sauce, paprika, cayenne pepper (if using), and parmesan cheese in a blender or food processor. Blend until smooth.
2. Pour the chipotle cream sauce and pasta water into the skillet with the sautéed vegetables. Stir to combine and let simmer for 4-5 minutes until the sauce slightly thickens.
3. Season with salt and pepper to taste.

Step 5: Assemble the Dish

1. Add the cooked penne pasta and sliced honey-glazed chicken to the skillet with the sauce and vegetables. Toss everything together to coat evenly.
2. Let the pasta cook for an additional minute to allow the flavors to meld.

Step 6: Serve

1. Garnish with fresh cilantro and extra shaved parmesan cheese.
2. Serve with hot garlic bread, and enjoy!