Season the chicken breasts with salt and pepper. Heat the avocado oil over medium-high heat and cook the chicken for 6-7 minutes on each side until cooked through. Drizzle honey over the chicken during the last minute, then slice thinly.

Bring a large pot of salted water to a boil and add the penne pasta. Cook according to package instructions until al dente, usually about 10-12 minutes. Reserve ½ cup of cooking water before draining the pasta.

In the same skillet, add olive oil and butter over medium heat. Sauté the diced onion until translucent. Add minced garlic, bell peppers, and asparagus; cook until tender.

In a blender, combine heavy cream, chipotle peppers, paprika, cayenne, and Parmesan. Blend until smooth. Pour sauce into the skillet and add reserved pasta water. Let simmer for 4-5 minutes.

Add drained penne and sliced chicken to the skillet. Toss to coat thoroughly with the sauce. Heat for another minute.

Plate the pasta and garnish with Parmigiano and fresh herbs. Serve hot.