Begin by cooking the pasta al dente according to the package instructions. Reserve 1 c. pasta water when finished cooking the pasta.
Chop and dice the bell peppers and onion and mince the garlic. Steam the asparagus for 1 minute and chop into 1 inch pieces.
In a small bowl mix together the chicken marinade- 2 tsp chipotle seasoning, 1 Tbsp olive oil, 1 tsp lime juice, and 1 tsp paprika. Coat the chicken front and back with the marinade.
Grill the chicken until fully cooked on a griddle or grill pan. When done, cover and allow to rest.
In a large skillet heat the olive oil. Sauté the onion, garlic, bell peppers, and peas until tender. Add the cumin, ground black pepper, chipotle seasoning, and paprika. Add the adobo pepper, heavy cream, and the reserved pasta water. Cover and simmer on low for 2-4 minutes for the sauce to thicken up.
Slice the chicken into 1½ inch strips while the sauce simmers.
Add the pasta, asparagus, and parmesan cheese to the skillet. Mix to coat everything well with the sauce. Then add in the sliced grilled chicken. Stir and cover for a few minutes to allow the pasta and chicken to absorb the sauce.
Remove from heat and garnish with some grated parmesan cheese, crushed tortilla chips, and chopped parsley.