Prepare Chicken: Season chicken with salt and pepper. Heat a skillet over medium-high heat, add avocado oil, cook chicken for about 6-7 minutes until golden. Drizzle honey during last minute, slice into strips.

Cook Pasta: Boil salted water in a large pot, add penne pasta and cook according to package instructions, generally around 9-11 minutes. Reserve about a cup of pasta water before draining.

Sauté Vegetables: In the same skillet, lower heat, add butter and a drizzle of oil, then onion. Sauté until translucent. Stir in garlic, bell peppers, and asparagus; cook until tender, about 5 minutes.

Make Sauce: Blend heavy cream, chipotle peppers, paprika, and parmesan in a blender until smooth. Pour into skillet with vegetables. Gradually stir in reserved pasta water, simmer until sauce thickens, around 3-4 minutes.

Combine: Add cooked pasta and sliced chicken to the skillet, toss gently to coat everything with sauce, cook for an additional minute until heated through.

Serve: Plate the pasta, garnish with shaved Parmigiano and fresh herbs. Best enjoyed warm, optionally with garlic bread.