Creamy Cajun Chicken Penne

8 ounces penne pasta

1 pound boneless skinless chicken breast halves, cut crosswise into thin strips

1 tablespoon Cajun seasoning, divided

2 tablespoons unsalted butter

1 tablespoon olive oil

1 medium red onion, thinly sliced

3 garlic cloves, sliced

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1/2 cup dry white wine

1 cup heavy cream

2 tablespoons tomato paste

1 cup cherry tomatoes, halved

Bring a large pot of salted water to a boil over high heat

Cook penne according to package directions; drain.

Combine the chicken and 1 1/2 teaspoons Cajun seasoning in a bowl. Heat a large nonstick skillet over medium-high and add 1 tablespoon of the butter and the oil; swirling until the butter melts. Add 1/2 of the chicken and cook, turning occasionally, until browned and cooked through, about 4-5 minutes; transfer to a plate. Add the remaining chicken to the skillet and repeat.

Return the skillet to the stove over medium heat and add melt the remaining 1 tablespoon butter. Add the onion and garlic; cook, stirring occasionally, until starting to soften, 2 minutes. Add the bell peppers and cook until crisp-tender, 5-6 minutes. Pour in the wine, bring to a boil and cook until mostly evaporated, 4-5 minutes. Stir in the remaining 1 1/2 teaspoons Cajun seasoning and cook 30 seconds. Add the heavy cream and tomato paste; bring to a simmer and cook until slightly thickened, 2-3 minutes. Stir in the tomatoes and cook 1 minute. Add the reserved penne and chicken; cook, tossing, until hot, 2 minutes.