First things first, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually around 10-11 minutes. Drain and set it aside, but make sure to keep a cup of the pasta water for later.

In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, throw in the chicken pieces. Season with kosher salt and pepper, sautéing until they are golden brown and cooked through—this takes about 6-8 minutes.

Next, toss in the chopped onion, bell peppers, and minced garlic. Sauté for another 4-5 minutes until the veggies soften but still have some crunch. The aroma will be inviting, trust me on that!

Now it’s time to add the frozen green peas and trimmed asparagus. Give them a gentle stir, allowing them to cook through for another 2-3 minutes. The green peas will add a sweet pop, while the asparagus brings a unique flavor.

Lower the heat to medium and pour in the heavy cream, honey, chipotle sauce, and lemon juice. Stir everything so it’s well combined. Allow the sauce to simmer for about 5 minutes. If it’s too thick, add some reserved pasta water until you reach your desired consistency.

Grab your shredded Parmesan cheese and mix it into the sauce until it’s melted. This is where the magic happens. The sauce should become creamy and luscious.

Add the cooked pasta to the skillet, gently tossing until every piece is coated with that irresistible sauce. Lastly, stir in the sun-dried tomatoes and smoked paprika. A couple of turns in the skillet, and your dinner is practically plated.

Plate the pasta and garnish with tortilla strips and fresh cilantro, if you like. The crunchiness of the tortilla strips mixed with the creamy pasta provides a delightful texture contrast.