1-Step 1: Prepare the Cajun Seasoning and Coat the Chicken Start by mixing your homemade Cajun seasoning in a small bowl. Combine smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, black pepper, and salt to taste. The beauty of making your own blend is that you control the heat level and salt content. If you’re sensitive to spice, start with less cayenne and add more later if needed. Place your diced chicken pieces in a bowl and coat them evenly with the seasoning mixture. Make sure each piece gets a good covering of spices, which will create that beautiful golden crust when seared. Let the seasoned chicken sit for about 5 minutes while you prepare your other ingredients.

2-Step 2: Sear the Chicken Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a deep skillet or Dutch oven over medium-high heat. The combination of oil and butter gives you the best of both worlds: the higher smoke point of olive oil and the rich flavor of butter. Once the butter has melted and the pan is hot, add the seasoned chicken pieces in a single layer. Don’t crowd the pan, as this will cause the chicken to steam rather than brown. Cook for 2-3 minutes per side until the chicken develops a nice golden color. The chicken doesn’t need to be fully cooked at this point since it will finish cooking in the sauce. Remove any excess oil if needed, but leave those flavorful browned bits in the pan.

3-Step 3: Sauté the Onion Add the diced yellow onion to the skillet with the chicken. Sauté for 3-4 minutes until the onion has softened and become translucent. As you stir, use your spoon to scrape up those browned bits from the bottom of the pan. This step, called deglazing, incorporates tons of flavor into your final dish. The onion will absorb the spices and add a natural sweetness that balances the heat from the Cajun seasoning. If the pan seems dry, you can add a small splash of chicken broth to help loosen any stuck-on bits.

4-Step 4: Add Pasta, Tomatoes, and Broth Now comes the magic of one-pot cooking. Add your uncooked pasta, the entire can of fire-roasted diced tomatoes with their juice, and 2 cups of chicken broth to the skillet. Stir everything together, making sure the pasta is submerged in the liquid. The fire-roasted tomatoes add a wonderful smoky depth that complements the Cajun spices perfectly. If you love creamy pasta dishes, you might also enjoy this creamy chicken and broccoli pasta that uses a similar one-pot technique.

5-Step 5: Simmer Until Pasta is Tender Cover the skillet and bring everything to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pan. As the pasta cooks, it releases starch into the liquid, which helps thicken the sauce naturally. The tomatoes break down slightly, and all the flavors meld together beautifully. You’ll know it’s done when the pasta is tender and the liquid has reduced to a saucy consistency. If the pasta seems too firm but most of the liquid is absorbed, add a small splash more broth and continue cooking.

6-Step 6: Create the Creamy Sauce Stir in the 2 ounces of cream cheese, breaking it up with your spoon as you mix. Continue stirring until the cream cheese has completely melted and incorporated into the sauce. This step transforms the tomato-based sauce into something rich and velvety. The cream cheese adds body and a subtle tang that balances the bold Cajun spices. If you prefer a lighter version, you can skip this step entirely, or substitute with a splash of heavy cream or half-and-half for a different texture.

7-Step 7: Garnish and Serve Remove the skillet from the heat and sprinkle the sliced green onions over the top. The fresh green onions add a pop of color and a mild, fresh onion flavor that brightens the rich, spicy dish. Serve hot, straight from the skillet for a casual family dinner, or portion onto plates for a more polished presentation. This Cajun Chicken Pasta pairs wonderfully with a simple green salad or crusty bread to soak up every last bit of that delicious sauce.