Preheat a large skillet over medium heat, drizzle with avocado oil, and cook seasoned chicken breasts until golden brown, about 6-7 minutes per side. Drizzle with honey, glaze, then remove from heat, slice, and set aside.

In a large pot, bring water to a rolling boil, add salt, and cook penne pasta according to package instructions until al dente, around 8-10 minutes. Reserve ½ cup of starchy pasta water before draining.

Using the same skillet, add avocado oil and butter, sauté sweet onion for 3-4 minutes, stir in garlic, bell peppers, and asparagus, cooking until tender, about 3-4 minutes.

In a blender, combine heavy cream, chipotle peppers, paprika, and parmesan cheese. Blend until smooth.

Pour the blended sauce and reserved pasta water into the skillet with vegetables, stir well, and simmer for 4-5 minutes to thicken. Season with salt and pepper.

Toss cooked penne pasta and sliced chicken in the skillet until well-coated with sauce and let it cook for another minute.

Serve the pasta garnished with fresh parsley or cilantro and shaved parmesan. Enjoy immediately!