Season chicken breasts with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Sauté chicken for 6-7 minutes on each side until golden brown and cooked through. Drizzle honey in the last minute and slice chicken into strips after removing from skillet.

Boil salted water in a large pot and cook penne pasta according to package instructions for 8-10 minutes. Reserve 1/2 cup of pasta water before draining.

In the same skillet, add another tbsp of avocado oil and 1 tbsp of butter. Sauté sweet onion for 3-4 minutes, then add garlic, bell peppers, and asparagus, cooking for about 5 minutes. Stir in peas and warm through.

Blend heavy cream, chipotle peppers, paprika, cayenne, and parmesan in a blender until smooth. Add this mixture to the skillet with vegetables and gradually stir in reserved pasta water, simmer for 4-5 minutes.

Combine cooked pasta and sliced chicken with the sauce in the skillet, tossing gently until evenly coated.

Serve pasta garnished with shaved Parmigiano and fresh herbs. Best served immediately.