1-Step 1: Make the Cajun Seasoning Blend Start by combining all the Cajun seasoning ingredients in a small bowl. Mix together 2 teaspoons smoked paprika, 1 teaspoon each of dried oregano, dried thyme, garlic powder, and onion powder, plus ½ teaspoon each of cayenne pepper, black pepper, and salt. Whisk everything together until evenly combined. This homemade blend gives you that authentic Louisiana flavor without any fillers or preservatives found in store-bought versions. If you prefer a milder dish, simply reduce or omit the cayenne pepper. For those who love heat, you can increase it to 1 teaspoon or even add a pinch of cayenne to the finished dish. The smoked paprika is essential for that characteristic Cajun smokiness, so don’t substitute with regular paprika if you can help it.

2-Step 2: Season the Chicken Take your 1 lb of cubed chicken and place it in a medium bowl or directly on a clean cutting board. Sprinkle the Cajun seasoning blend evenly over all the chicken pieces, using your hands to toss and coat every piece thoroughly. Make sure each cube has a nice, even coating of the spice mixture this ensures consistent flavor in every bite. For the best results, let the seasoned chicken sit for about 5 minutes before cooking. This brief marinating time allows the spices to adhere better to the meat and begin penetrating the surface for deeper flavor. While the chicken rests, you can dice your onion and gather the remaining ingredients.

3-Step 3: Sear the Chicken Heat a deep 4-quart skillet (or Dutch oven) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter, waiting until the butter melts and starts to foam. The combination of oil and butter gives you the best of both worlds the higher smoke point of oil and the rich flavor of butter. Once the fat is hot and shimmering, add the seasoned chicken pieces in a single layer. Don’t crowd the pan work in batches if necessary so each piece makes direct contact with the hot surface. Cook for 2-3 minutes per side until the chicken develops a beautiful brown crust but isn’t fully cooked through. The chicken will finish cooking when you simmer it with the pasta and sauce. Remove the chicken from the pan and set it aside on a plate.

4-Step 4: Sauté the Aromatics With the same skillet still over medium-high heat, add the diced onion to the remaining fat and browned bits in the pan. Sauté for 3-4 minutes until the onion softens and becomes translucent, stirring frequently. As the onion cooks, it releases natural sugars that help dissolve those tasty browned bits left behind by the chicken a technique called deglazing that adds incredible depth to your sauce. The onion should be soft and slightly golden, not caramelized or burnt. If the pan seems dry, you can add another small splash of oil. These aromatic vegetables create a flavorful foundation for the rest of the dish.

5-Step 5: Add Pasta, Tomatoes, and Broth Now it’s time to bring everything together. Stir in 8 oz of uncooked penne pasta, the entire can of fire-roasted diced tomatoes (including all the juices), and 1½ cups of chicken broth. The fire-roasted tomatoes are key here they have a deeper, more complex flavor than regular diced tomatoes and contribute to that smoky Cajun character. Give everything a good stir, making sure all the pasta is submerged in the liquid. Bring the mixture to a boil, then immediately reduce the heat to medium-low. Cover the skillet with a tight-fitting lid and let it simmer for 10-12 minutes. Stir occasionally every 2-3 minutes to prevent the pasta from sticking to the bottom of the pan and to ensure even cooking.

6-Step 6: Finish with Cream Cheese Once the pasta is tender and most of the liquid has been absorbed, it’s time to add the creamy element. Add the 4 oz of cream cheese, cut into chunks for easier melting. Stir continuously until the cream cheese has completely melted and blended into the sauce, creating a smooth, creamy consistency that coats every piece of pasta. The starch released from the pasta during cooking helps thicken the sauce naturally, and the cream cheese adds richness and helps bind everything together. If the sauce seems too thick, you can add a splash of additional chicken broth or even a little pasta water if you set some aside. If it’s too thin, continue cooking uncovered for another 1-2 minutes.

7-Step 7: Serve and Garnish Remove the skillet from the heat and stir in the reserved cooked chicken along with any juices that have collected on the plate. The residual heat will warm the chicken through without overcooking it. Taste and adjust the seasoning with additional salt or a pinch more Cajun spice if desired. Transfer to serving bowls and garnish with thinly sliced green onions. The fresh onion tops add a pop of color and a mild, fresh flavor that balances the rich, spicy sauce. Serve immediately while hot this dish is best enjoyed fresh from the skillet. For a complete meal, pair it with a simple green salad or some crusty bread to soak up any extra sauce. This technique of cooking pasta directly in the sauce is similar to what you’ll find in other creamy pasta dishes like our creamy ham and pea pasta, where the starch helps create a naturally thickened sauce without heavy cream.