Creamy Cajun Pasta

2 Tbsps. unsalted butter

1lb. boneless, skinless chicken breast

1 yellow onion, diced ½lb. rotini pasta

15 oz. fire roasted, diced tomatoes (I used Rotel)

2 cups chicken broth

2 oz. cream cheese

2 tsps. Cajun seasoning, more or less to taste Cut chicken into 1/2 to 3/4-inch cubes. Place cubed chicken in bowl, pour Cajun seasoning over top, and stir to coat. Add butter to large, deep skillet. Heat over medium- high until skillet is very hot and butter is melted and foamy. Add seasoned chicken to skillet and cook for couple minutes on each side, or just until outside gets some color. Chicken does not need to be cooked through at this point. Add onion to skillet and continue to sauté for about 2 minutes more, until onion begins to soften. Add pasta, fire roasted, diced tomatoes (with juice), and chicken broth to the skillet. Stir just until everything is evenly combined, then place lid on top and allow broth to boil. Once boiling, turn heat down to medium-low and simmer for about ten minutes, stirring every couple of minutes, until pasta is tender and liquid is thick and saucy. Add cream cheese to skillet in chunks, then stir until it has melted into the sauce. If too thick for your taste, thin with milk or heavy cream.

Recipe adapted from budgetbytes.com.