Marinate the chicken. Cut your chicken into approximately 1-inch cubes, and marinate with garlic salt and lemon juice.
Now start making the dish by bringing water to a boil, and add your chopped asparagus. Boil for three or four minutes, then remove the asparagus and add it to ice water for 30 seconds to 1 minute. Add asparagus into a colander and allow it to drip dry. Once drained, add to a large mixing bowl.
In another pot, bring water to a boil, and add your pasta. Boil until the pasta is just shy of being al dente. Drain the pasta. Combine with blanched asparagus.
Into the pan add your marinated and cubed chicken. Cook until the chicken reaches the internal temperature of 165°F and is fully cooked.
Combine chicken with honey, and stir to glaze. Remove the chicken from the burner, and add to the pasta and asparagus mixture.
In a pan over medium heat, melt butter. When the butter is melted, add diced red and yellow bell peppers, garlic, and onion. Sauté over medium heat until the onions are translucent. Remove from the burner and add to the chicken, pasta, and asparagus mixture.
Now to make the sauce. In a deep pan, combine heavy cream, Parmesan cheese, and adobo sauce. Cook over medium-high heat, stirring continually for 3 to 4 minutes or until the mixture is warmed and the cheese is melty.
Into the mixture, add the contents from your mixing bowl, including cooked pasta, blanched asparagus, cooked honey-glazed chicken, and sauteed vegetables.
Stir so that the entire mixture is coated in your creamy sauce. Keep over medium heat until the entire dish is warmed through.
Add frozen peas, stir to combine, and heat just until the peas are warmed.
Plate the pasta into your serving dishes, and top with cilantro and strip tortilla chips as desired. Serve right away and enjoy!