Preheat a cast-iron skillet over medium-high heat.
Fill a Dutch oven with 4 cups of salted water and 2 tbsp of butter. Bring to a boil.
Prepare ingredients. Cut chicken into 1” chunks and add to a bowl. Toss with lime juice and a pinch of salt and pepper.
Cut asparagus into 2” pieces. Chop the bell peppers and onion and add to a mixing bowl. Toss with olive oil, salt, pepper, and red pepper flakes.
Add peppers and onions to the skillet and sauté for 5 minutes to soften.
Meanwhile, add asparagus to the boiling water and cook for 2 minutes. Remove with a slotted spoon and set aside.
Add penne pasta to the water. Boil noodles Al dente. Drain and rinse under cold water. Return the Dutch oven to the stove over medium-high heat.
Next, add the garlic, peas, and asparagus to the skillet. Sauté for 2 minutes. Remove from the skillet and combine with the noodles.
Add olive oil to the skillet and swirl to coat. Add chicken and brown for 4-5 minutes. Pour the honey over the chicken and sauté for 2 minutes.
Next, add the butter to the Dutch oven. Once melted, add chipotle peppers, crushed garlic, and heavy cream. Stir to combine. Once bubbling adds the parmesan cheese, lime zest, and a pinch of salt and pepper. Whisk well and turn off the heat.
Add the chicken, noodles, and veggies to the sauce and toss to coat.
Garnish with chopped cilantro and top with tortilla strips. Serve with lime and Enjoy!