Step 1: In a small bowl, combine all the ingredients for the Cajun seasoning.

Step 2: Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, sprinkle the Cajun seasoning over it, and toss until the pieces are evenly coated.

Step 3: Heat the olive oil and butter in a large, deep skillet over medium-high heat. Once the butter has melted and the mixture is hot and foamy, add the seasoned chicken.

Step 4: Sear the chicken for a couple of minutes on each side until lightly browned. (The chicken does not need to be fully cooked at this stage.)

Step 5: Add the diced yellow onion to the skillet. Sauté for about 2 minutes, or until the onion begins to soften. Stir occasionally, letting the onion’s moisture help loosen any browned bits stuck to the skillet.

Step 6: Add the pasta, fire-roasted diced tomatoes (with their juices), and chicken broth to the skillet. Stir until everything is well combined.

Step 7: Cover the skillet with a lid and bring the broth to a boil.

Step 8: Once boiling, reduce the heat to medium-low. Let the pasta simmer for about 10 minutes, stirring every couple of minutes, until the pasta is tender and the sauce thickens.

Step 9: Cut the cream cheese into small chunks and add them to the skillet. Stir until the cream cheese has completely melted into the sauce.

Step 10: Top the finished dish with sliced green onions and serve hot.