Season chicken thighs in honey, lemon juice, paprika, parsley, salt, pepper and garlic powder. Let marinate for at least 10-30 minutes.

Cook penne pasta according to package instructions. When done drain and set aside.

In a large skillet, add one tablespoon butter and one tablespoon oil over medium heat. Add chicken thighs and cook for about 4-5 minutes on each side until golden and cooked through to at least 165 degrees. Remove chicken and cut into chunks.

In the same skillet you cooked the chicken, add remaining two tablespoons of butter, red bell pepper and onion. Cook until tender. Add garlic and two to three tablespoons of chipotle sauce(depending on how spicy you want it) and cook another minute.

Sprinkle flour over veggies and stir to combine. Slowly pour in chicken broth while stirring frequently followed by the milk. Sprinkle in parmesan cheese.

Add chicken, peas and cooked penne to the skillet and stir to fully combine. Let sit for a couple minutes on low heat before serving.

Sprinkle top with fresh chopped cilantro and more parmesan cheese. Serve with tortilla strips(optional). Enjoy!