1-First Step: Mix the Cajun Seasoning and Prep Chicken Combine the Cajun seasoning ingredients in a small bowl: 2 teaspoons smoked paprika, 1 teaspoon oregano, 1 teaspoon thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix thoroughly so the spices are evenly distributed. Cube 1 pound boneless skinless chicken breasts into bite-sized pieces and toss them in the seasoning until well coated. This pre-seasoning step ensures the chicken carries flavor through the dish.

2-Second Step: Sear the Chicken Heat 1 tablespoon olive oil and 1 tablespoon butter in a deep 4-quart skillet over medium-high heat. Wait until the butter is melted and the pan looks foamy so you get good color on the chicken. Add the seasoned, cubed chicken in a single layer and cook a few minutes per side until the outside is colored but the chicken is not fully cooked through. Searing develops flavor and gives you those appealing brown bits in the pan.

3-Third Step: Sauté the Onion and Deglaze the Pan Add the diced yellow onion to the skillet with the partially cooked chicken and sauté about 2 minutes until the onion softens. Use the onion’s moisture to scrape up and dissolve the browned bits from the bottom of the pan. Those bits are concentrated flavor, so don’t skip this step. If the pan is too dry, add a splash of chicken broth to loosen them up.

4-Fourth Step: Add Pasta, Tomatoes, and Broth Stir in 1/2 pound uncooked penne pasta, 15 ounces fire roasted diced tomatoes with their juices, and 2 cups chicken broth. Mix everything so the pasta is distributed evenly and covered by liquid. Cover the skillet and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and keep the skillet covered to let the pasta absorb the liquid and cook.

5-Fifth Step: Simmer Until Pasta is Tender Simmer about 10 minutes, stirring occasionally to prevent sticking. Keep the heat at a gentle simmer rather than a rolling boil so the pasta cooks evenly and the liquid reduces into a sauce. Test the penne for tenderness at about 8-10 minutes; the exact time depends on your pasta brand but the goal is al dente with a thickened sauce that clings to the pasta.

6-Final Step: Stir in Cream Cheese and Finish Remove the lid and add 2 ounces cream cheese to the skillet in small chunks. Stir until the cream cheese melts completely into the sauce, creating a silky, creamy texture. Taste and adjust seasoning if needed; add salt, black pepper, or extra smoked paprika to taste. Garnish with 3 sliced green onions and serve hot.