1-First Step: Prep your mise en place (about 10 minutes).
* Measure and combine the Cajun seasoning: 2 tsp smoked paprika, 1 tsp oregano, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/4 tsp black pepper, and 1/4 tsp salt. Mix in a small bowl and set aside.
* Cut 1 lb boneless skinless chicken breast into 1/2 to 3/4-inch cubes. Dice 1 yellow onion and slice 3 green onions for garnish. Have 1/2 lb uncooked penne, a 15 oz can of fire roasted diced tomatoes, 2 cups chicken broth, and 2 oz cream cheese ready.

2-Second Step: Season and sear the chicken (about 6 to 8 minutes).
* Coat the cubed chicken with the Cajun seasoning until evenly covered.
* Heat 1 Tbsp olive oil and 1 Tbsp butter in a 4-quart deep skillet over medium-high heat until the butter is melted and foamy and the pan is hot.
* Add the seasoned chicken in a single layer and cook, stirring occasionally, until browned on the outside but not completely cooked through. This should take 3 to 4 minutes. Browning adds flavor and texture.

3-Third Step: Soften the aromatics (about 2 minutes).
* Add the diced yellow onion to the skillet with the partially cooked chicken. Sauté for about 2 minutes until the onion is softened and fragrant. The goal is translucent onions, not full caramelization.

4-Fourth Step: Add pasta, tomatoes, and broth; bring to a simmer.
* Stir in 1/2 lb uncooked penne, 15 oz fire roasted diced tomatoes with their juices, and 2 cups chicken broth. Mix to combine and ensure the pasta is submerged.
* Cover the skillet with a tight-fitting lid and bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and maintain a gentle simmer.

5-Fifth Step: Simmer until pasta is tender and sauce thickens (about 8 to 12 minutes).
* Let the pasta cook uncovered or partially covered depending on your pan; stir every few minutes to prevent sticking and to help the pasta cook evenly. The method works because the penne absorbs liquid and releases starch, which helps thicken the sauce.
* If you notice the liquid evaporating too quickly before the pasta is tender, temporarily add a splash more broth and lower the heat. If the sauce is too thin at the end, simmer a minute or two longer to reduce.

6-Final Step: Finish with cream cheese and garnish; serve hot (about 2 minutes).
* Remove the skillet from the heat and add 2 oz cream cheese in chunks. Stir until the cream cheese melts completely into the sauce, creating a creamy texture that coats the pasta.
* Top with 3 sliced green onions and serve immediately. Taste and adjust salt and pepper if needed.