In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve about ½ cup of the pasta water, then drain the pasta and set it aside.
In a large skillet over medium-high heat, add the olive oil. Season the diced chicken breast with salt and pepper, then add it to the skillet. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set it aside.
In the same skillet, add the minced onion, diced red bell pepper, and coarsely diced asparagus. Sauté for about 4-5 minutes until the vegetables are tender. Add the minced garlic and cook for an additional minute until fragrant.
To the skillet, add the chipotle peppers in adobo sauce, honey, and heavy cream. Stir to combine and let the sauce simmer for about 5 minutes until it thickens slightly.
Return the cooked chicken to the skillet, along with the frozen peas and reserved pasta water. Add the cooked penne pasta and shredded parmesan cheese. Mix everything together until well combined and heated through. Season with additional salt and pepper to taste.
Serve the pasta hot, garnished with chopped cilantro and additional shredded parmesan cheese. Enjoy your homemade Spicy Chicken Chipotle Pasta!
