1-First Step: Prep and mise en place Gather all ingredients and measure them before you start. Cube 1 pound (450g) boneless, skinless chicken breasts into 1-inch pieces, dice the medium yellow onion (about 150g), slice 2 green onions, and cut 4 ounces (113g) cream cheese into chunks so it melts evenly later. Mix the homemade Cajun seasoning so it’s ready: 1 tablespoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1 teaspoon salt. Combine to make 2 tablespoons total.

2-Second Step: Season the chicken Coat the cubed chicken evenly with the Cajun seasoning. Toss in a bowl so each piece is well covered; this helps flavor the meat and the sauce that will form during simmering.

3-Third Step: Brown the chicken Heat 1 tablespoon olive oil and 2 tablespoons butter in a large deep skillet (minimum 4-quart capacity) over medium-high heat. The skillet should be hot but not smoking. Add the seasoned chicken in a single layer and cook until browned on the outside but not cooked through, about 4-5 minutes. Work in batches if your skillet is crowded; overcrowding releases steam and prevents browning.

4-Fourth Step: Add the onion and deglaze Push the chicken to one side or remove it briefly. Add the diced yellow onion to the hot skillet and cook for about 3 minutes, stirring until softened. The moisture in the onion will help deglaze the pan, loosening browned bits that add flavor to the sauce. If your pan is dry, add a splash of chicken broth and scrape the bottom with a wooden spoon.

5-Fifth Step: Combine pasta, tomatoes, and broth Stir in 12 ounces (340g) penne pasta, the entire can of 14.5-ounce (411g) fire-roasted diced tomatoes with their juices, and 2 cups (480ml) chicken broth. Return any browned chicken and juices to the skillet. Increase heat to high and bring the mixture to a gentle boil. This cooks the pasta directly in the skillet so the pasta absorbs tomato flavor and seasoning.

6-Sixth Step: Simmer until pasta is tender Once boiling, reduce heat to medium-low, cover the skillet, and simmer for 10-12 minutes. Stir frequently to prevent sticking and to distribute heat evenly. Check pasta for doneness around the 10-minute mark; it should be tender but still have some bite. If the sauce thickens too quickly before the pasta is done, add 1/4 cup (60ml) extra chicken broth and continue cooking. Stir often so the penne cooks uniformly and the sauce reduces nicely.

7-Seventh Step: Finish with cream cheese When the pasta is tender and the sauce has thickened, add 4 ounces (113g) cream cheese cut into chunks. Stir until the cream cheese melts and becomes creamy, coating the pasta and chicken. If you prefer a silkier finish, you can replace the cream cheese with 1/2 cup (120ml) heavy cream or half-and-half; stir in and heat gently until combined.

8-Final Step: Garnish and serve Turn off the heat and let the skillet rest for 2-3 minutes for the sauce to settle. Garnish with the thinly sliced 2 green onions (about 30g) and serve immediately while hot. Offer extra grated Parmesan at the table for those who want a salty finish. This one pot creamy cajun chicken pasta is best eaten fresh, so plate and enjoy right away.