Bring a pot of salted water to a boil. Add asparagus, and boil for 2 minutes. Remove asparagus, and rinse will cold water. Set aside. You will also cook your pasta in this same water according to the package instructions.
In a small bowl, seasoned chicken with salt, pepper, garlic powder, onion powder and smoked paprika and mix together. In a separate bowl, do the same with shrimp. Do not over salt shrimp!
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook on both sides, approximately 2 minutes on each side. May need to cook in two batches. Remove chicken and set aside. Add shrimp, and cook on both sides. Should only take about 2 minutes total. Remove shrimp and set aside.
Reduce heat to medium, and return shrimp and chicken to skillet and add honey. Mix together well, and remove and set aside again.
Add butter to skillet. Add onions and peppers, and sauté until translucent. Stir in heavy cream, 1 tsp of smoked paprika, 1 tsp. of garlic powder, 1 tsp. of onion powder, 1/2 tsp. of salt and 1/2 of pepper. Using the can of chipotle peppers, remove 2 tbsp. of the sauce. You can do this by using a mesh strainer and mashing the pepper through to get as much sauce from it as possible. Add this sauce to cream mixture, and simmer for 10 minutes, Stirring occasionally. Sauce will began to thicken.
Add parmesan cheese, and stir until completely melted. Taste sauce, and add more salt if needed. Stir in peas and asparagus. Simmer for additional 2 minutes. Stir in cooked pasta, chicken and shrimp .Garnish with optional parsley. Serve warm.