Cooking Instructions:

Begin by boiling a large pot of salted water. Once boiling, add the penne pasta and cook until al dente, according to package instructions. Drain the pasta and set it aside.

While the pasta is cooking, cut the boneless skinless chicken breast into 1-inch pieces. Season the chicken with salt and pepper.

In a large skillet over medium heat, add a splash of olive oil and sauté the seasoned chicken until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

In the same skillet, add a bit more oil if needed, and sauté the diced onion and minced garlic until fragrant and translucent, about 2-3 minutes. Then, add the chopped asparagus and sliced bell peppers, cooking until the vegetables are tender, about 5 minutes.

Lower the heat and stir in the minced chipotle peppers, heavy cream, parmesan cheese, honey, and chipotle powder. Mix well and let it simmer for a few minutes until the sauce thickens slightly.

Add the cooked penne pasta and peas to the skillet, tossing everything together to coat the pasta in the sauce. Allow it to simmer for an additional 5 minutes, stirring occasionally.

Serve the spicy chicken chipotle pasta hot, garnished with cilantro, additional parmesan cheese, and tortilla strips, if desired.

For best results, make sure to taste and adjust the seasonings as you go along. If you're looking for a creamier texture, feel free to add more heavy cream or parmesan cheese.

Additionally, this dish can be made ahead of time and reheated, but it's at its best when served fresh. Enjoy your culinary creation!