One Pot Creamy Cajun Chicken Pasta

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  2 tsp Paprika, Smoked
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  1 tsp Oregano, Dried
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  1 tsp Thyme, Dried
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.3 tsp Cayenne Pepper, Ground
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  0.3 tsp 1/4 tsp black pepper ($0.02)
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  0.3 tsp 1/4 tsp salt ($0.02)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Butter
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Yellow Onion(110g)
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  0.5 lbs Pasta, Penne, White, Dry
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  15 oz Canned Diced Tomatoes
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  2 cup Low Sodium Chicken Broth
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  2 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  3 Green Onion (Scallion)(45g)

Instructions

1. 1Combine the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, and cayenne pepper in a small bowl. Cut the chicken breast into ½- to ¾-inch cubes and toss with the Cajun seasoning until evenly coated.
2. 2Heat the olive oil and butter in a large deep skillet over medium-high heat until the butter is melted and foamy (about 1–2 minutes). Add the seasoned chicken and cook 2–3 minutes per side over medium-high heat until the outside is golden brown but the center is still undercooked—the chicken does not need to be cooked through yet.
3. 3Add the diced onion to the skillet and sauté over medium-high heat for 2 minutes, stirring occasionally, until the onion begins to soften and the browned bits dissolve from the bottom of the skillet.
4. 4Add the penne pasta, canned diced tomatoes with their juices, and low-sodium chicken broth to the skillet. Stir until evenly combined, then cover with a lid and bring to a boil over medium-high heat (about 3–5 minutes).
5. 5Reduce heat to medium-low and simmer covered for 10–12 minutes, stirring every 2 minutes, until the pasta is tender and the liquid has thickened into a saucy consistency.
6. 6Add the cream cheese in chunks and stir over medium-low heat for 1–2 minutes until completely melted and incorporated into the sauce. The chicken should now reach an internal temperature of 165°F.
7. 7Divide the pasta evenly into 4 airtight containers while hot. Top each portion with sliced green onions before serving or storing.