Cook 12 ounces of penne pasta according to package directions until just al dente.
While the pasta is cooking, cut 1 pound of boneless skinless chicken breast into 1-inch pieces and season with salt and pepper.
Prepare the vegetables. Remove the tough ends from ¾ pound of asparagus, then chop coarsely.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken to the skillet and sauté until browned and cooked through, about 5 to 7 minutes.
To the pan, add the yellow onion, red bell pepper, asparagus, and 1 cup of frozen peas. Sauté until the vegetables are tender, which should take around 10 minutes.
Remove the chipotle peppers from the 1 (7 ounce) can of chipotle peppers in adobo sauce, reserving the adobo sauce. Dice the chipotle peppers into smaller pieces.
Add in 3 tablespoons of diced chipotle peppers and 2 cloves of minced garlic to the pan with the chicken and vegetables. Continue to sauté for another 2 minutes.
Pour in ¼ cup of the reserved adobo sauce, along with ¼ cup of honey, 2 cups of heavy cream, and ½ cup of shredded parmesan cheese. Add salt and pepper to taste.
Once the sauce is combined, stir in the cooked pasta then bring to a gentle boil, then reduce the heat to low and let it simmer for about 5 minutes.
Finally, remove the skillet from heat. Serve the Spicy Chicken Chipotle Pasta with a sprinkle of chopped cilantro and some additional shredded parmesan cheese on top.
