Preparation

• Combine the ingredients for the Cajun seasoning in a small bowl.
• Cut the chicken into ½ to ¾-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
• Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy.
• Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
• Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften.
• Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet.
• Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
• Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
• Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce.
• Top the pasta with sliced green onions and serve.