Cut the chicken into 1-inch cubes. Sprinkle the cubed chicken with ½ tablespoon of the cajun seasoning and toss to coat.
Heat the oil in a large stock pan over medium-high heat. Once the oil is heated, add the seasoned chicken to the skillet and cook, stirring often, for a couple of minutes on each side, or just until the outside gets some color. Add the diced onion and red bell pepper to the skillet and saute for 2-3 minutes, or until the onion begins to soften. Add the garlic and saute for 30 seconds just to toast.
Add the chicken broth, tomatoes, and the remaining ½ tablespoon of Cajun seasoning to the pan and stir to combine, while scraping up any browned bits on the bottom of the saucepan. Cover and bring the mixture to a boil.
Once boiling, remove the lid, add in the pasta, and turn the heat down to medium-low. Cover and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and has absorbed most of the sauce.
Remove the lid, add in cream cheese, and stir into pasta. Continue to cook the pasta uncovered and stirring often until the cream cheese has melted and the pasta has finished cooking about 5 minutes.
Top the pasta with sliced green onions and serve.
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Notes
Storage: Allow the pasta to cool slightly. Then transfer the leftover pasta to an airtight container and store it for up to 3 days. To reheat this Cajun Pasta, I suggest dishing out individual servings into bowls, adding a splash of chicken stock or water, covering with a damp paper towel, and microwaving in 30-second intervals until warmed through. I don't recommend freezing this Creamy Cajun Pasta, as the sauce may separate when thawed.For the Cajun Seasoning: Combine 1 teaspoon of kosher salt, ½ teaspoon each of garlic powder, onion powder, smoked paprika, and pepper, and a pinch of cayenne pepper. Use Andouille Sausage: In place of the chicken, use 12 ounces of sliced Andouille sausage. Reduce the cajun seasoning to ½ tablespoon, as the sausage is already seasoned. Omit the Meat: Make this Cajun Pasta meatless by omitting the chicken and reducing the cajun seasoning to ½ tablespoon. Controlling the Spice: For a spicier version of cajun pasta, stir in 1 to 2 teaspoons of hot sauce to the pasta after it has cooked. For a milder version, reduce the cajun seasoning in half.Gluten-Free Cajun Pasta: Use Barilla Gluten-Free Elbow or Rotini Noodles.