Combine all the ingredients of Cajun seasoning well in a small bowl. Cut the chicken into ½ inch cubes or any size you would find it easy to eat. Place the cubes in a bowl, pour all cajun seasoning over the top, and stir to coat. You can use your hands (don’t forget gloves) to coat all the cubes well.
Now take a deep skillet to add olive oil and butter to it. Heat the oil and butter over medium-high until the skillet is hot and the butter is melted and foamy. Now add the seasoned chicken (from step 1) to the skillet and cook for a couple of minutes from all sides until the chicken gets some color. For now there is no need to cook the chicken through.
Now it’s time to throw in our nicely diced yellow onions in the skillet. Now continue to sauté for about 2 minutes until onions begin to get soft. Keep stirring a bit and let the moisture of the onion dissolve any browned bits from the bottom of the skillet.
Next, we add pasta along with the fire-roasted nice diced tomatoes (with its juice) and the chicken broth to a separate skillet. Stir everything until these are evenly combined, then place a lid and allow the broth to come up to a boil.
Turn the heat down to medium-low once boiling and let the pasta simmer for about 10 minutes. Male sure you stir every couple of minutes until the pasta is tender and the liquid is thick and saucy.
Now add the cream cheese to the skillet in chunks, and then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve warm.