Pat the sliced chicken breast strips completely dry with paper towels. In a bowl, toss chicken strips with 1 tablespoon olive oil, smoked paprika, garlic powder, ground cumin, dried oregano, sea salt, and black pepper until evenly coated.

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 1 tablespoon olive oil. Once hot and shimmering, sear the chicken strips in a single layer for 5 to 6 minutes, flipping halfway through, until golden brown with an internal temperature of 165°F (74°C). Transfer chicken to a clean plate and set aside.

In the same hot skillet, melt 1 tablespoon butter over medium heat. Add sliced red bell pepper, yellow bell pepper, and yellow onion. Sauté for 4 to 5 minutes until tender-crisp with lightly caramelized edges.

Add the minced fresh garlic and finely minced chipotle peppers in adobo. Sauté for 60 seconds until fragrant, allowing the smoky adobo paste to toast gently.

Pour in the low-sodium chicken bone broth, using a wooden spatula to scrape up all the rich caramelized brown fond clinging to the bottom of the skillet.

Pour in the heavy whipping cream. Bring to a gentle simmer over medium heat for 3 to 4 minutes until the sauce reduces slightly and turns a gorgeous warm apricot hue.

Reduce skillet heat to low. Whisk in the freshly grated parmesan cheese in batches until completely melted and velvety smooth.

Add the cooked al dente penne pasta and seared golden chicken strips back into the skillet. Toss gently for 2 minutes over low heat until every penne tube is thoroughly coated in smoky chipotle cream.

Remove from heat. Garnish generously with freshly chopped cilantro, an extra pinch of parmesan, and serve warm with fresh lime wedges.