Start by bringing a large pot of salted water to a boil. Once boiling, add in the penne pasta. Cook it according to the package instructions until al dente, which usually takes about 10-12 minutes. When it's ready, drain the pasta and set it aside.

While your pasta is cooking, heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt and freshly cracked pepper. Cook for about 6-7 minutes on each side until golden brown. Drizzle honey over the chicken during the last minute of cooking. Remove from heat and let it rest before slicing.

In the same skillet, add another tablespoon of avocado oil and 1 tablespoon of grass-fed butter over medium heat. Once melted, toss in your finely diced onion and sauté until translucent. Then, add in your sliced bell peppers and asparagus pieces, cooking them until tender-crisp. Finally, stir in minced garlic and cook for an additional minute.

Pour in the heavy cream into your veggie mixture and bring it to a gentle simmer over low heat. Stir constantly to avoid scorching. Add in freshly grated parmesan cheese and chopped chipotle peppers. Sprinkle with paprika and cayenne pepper if desired. Mix until smooth and creamy.

Add your cooked penne pasta into the skillet with the creamy chipotle sauce and veggies. Toss gently to coat the pasta. If too thick, add a splash of pasta water to loosen it up.

Slice your honey-glazed chicken into strips and arrange them on top of the creamy pasta. Sprinkle shaved Parmigiano and chopped fresh parsley or cilantro for garnish.