Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts generously with blackened seasoning on both sides. Cook for about 6-7 minutes per side, or until the chicken is cooked through. Set aside to rest before slicing.

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In the same skillet, heat the remaining tablespoon of olive oil. Add the minced onion and garlic, sautéing until they are fragrant and translucent.

Stir in the fire-roasted red peppers, and after a minute, pour in the half-and-half. Bring to a gentle simmer.

Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Add the cooked pasta to the sauce, tossing gently to coat. Slice the blackened chicken and place it on top of the pasta before serving.