Season the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika.

Heat olive oil in a pan over medium heat and cook the chicken until fully cooked, then remove and slice.

In the same pan, sauté the yellow onion and garlic until fragrant.

Add the red and yellow bell peppers, chipotle peppers, and adobo sauce, cooking until softened.

Pour in the heavy cream and bring to a simmer.

Stir in chili powder, honey, and frozen peas.

Add the cooked penne and sliced chicken to the sauce, mixing well.

Finish with lemon juice and parmigiano reggiano before serving.