1-First Step: Prep and seasoning Mix all spices together to make the Cajun seasoning: 2 tsp smoked paprika, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, and 1 tsp salt. Toss the 1 lb (450g) chicken cubes with 2-3 tablespoons of the seasoning. If you like it spicier, use all the seasoning; for milder flavor use 2 tablespoons.

2-Second Step: Sear the chicken Heat a 4-quart deep skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp butter (or substitute vegetable or canola oil). When the fat shimmers and butter foams, add the seasoned chicken cubes in a single layer. Sear for 4-5 minutes, turning as needed, until the pieces are browned on the outside but not fully cooked through.

3-Third Step: Build the base Stir in the diced medium yellow onion and sauté 2-3 minutes until softened and fragrant. The onion will start to pick up the browned bits from the pan, which is flavor gold for the sauce.

4-Fourth Step: Add pasta and liquids Add the uncooked 8 oz (225g) penne pasta, the full can of fire-roasted diced tomatoes with juices (14.5 oz / 411g), and 2 cups (480ml) chicken broth (or prepared bouillon water). Stir thoroughly so the pasta is submerged and evenly distributed.

5-Fifth Step: Simmer to cook pasta Cover the skillet and bring the pan to a boil, then immediately reduce heat to medium-low for a gentle simmer. Cook uncovered or partially covered for 10-12 minutes, stirring every 2-3 minutes so pasta cooks evenly and does not stick to the bottom. The pasta should be tender and most of the liquid absorbed; the sauce will thicken as pasta releases starch.

6-Final Step: Finish the sauce and serve Remove the skillet from heat and stir in the 4 oz (113g) cream cheese chunks until fully melted and the sauce is creamy. Taste and adjust seasoning with a pinch of salt or pepper if needed. Garnish with 2-3 thinly sliced green onions and serve immediately.