Preheat a large skillet over medium heat. Season boneless skinless chicken breasts with salt and freshly cracked pepper. Add avocado oil and cook chicken for 6-7 minutes on each side until golden brown and fully cooked. Drizzle honey over the chicken in the last minute, then remove, slice, and set aside.

Bring a pot of salted water to a boil. Once boiling, add penne pasta and cook until al dente, about 10-12 minutes. Reserve ½ cup of starchy pasta water, drain pasta, and set aside.

In the same skillet, add more avocado oil and grass-fed butter over medium heat. Cook onion for 3-4 minutes until softened. Add garlic, bell peppers, and asparagus, cooking for another 3-4 minutes.

In a blender, combine heavy cream, chipotle peppers, paprika, and parmesan cheese. Blend until smooth. Pour into skillet with reserved pasta water, and simmer for 4-5 minutes.

Add cooked penne pasta and sliced chicken to the sauce, tossing gently until coated. Heat through for about a minute.

Serve pasta garnished with shaved Parmigiano and parsley or cilantro.