Heat a large skillet over medium heat. Season chicken with salt and pepper. Add avocado oil and cook chicken for 6–7 minutes per side until golden and cooked through. During the final minute, drizzle honey over the chicken and flip once. Remove, slice into strips, and set aside.
Cook penne pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
In the same skillet, add avocado oil and butter. Sauté onion for 3–4 minutes until softened. Add garlic, bell peppers, and asparagus; cook another 3–4 minutes. Stir in peas and cook 1–2 minutes more.
Blend heavy cream, chipotle peppers, parmesan cheese, paprika, cayenne (if using), salt, and pepper until smooth. Pour sauce into the skillet with vegetables. Add reserved pasta water and simmer 4–5 minutes until slightly thickened.
Add cooked pasta and sliced chicken to the skillet. Toss gently until evenly coated and heated through, about 1 minute.
Garnish with shaved parmesan and fresh herbs. Serve hot, optionally with garlic bread.
