Instructions

• Heat a large pot over medium-high heat. Add 2 tablespoons salted butter and let it melt. Add the cubed chicken and 2 teaspoons Cajun seasoning. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5 minutes. Remove the chicken from the pot and set aside.
• Add the sliced yellow onion, chopped poblano peppers, and chopped garlic to the same pot. Sprinkle in 3–4 teaspoons Cajun seasoning and chili flakes if using. Cook, stirring occasionally, until the onions and peppers are softened, about 4–6 minutes.
• Add 1 pound short cut pasta and 1/2 cup chopped fresh parsley to the pot. Pour in 2 cups milk and bring to a gentle simmer. Reduce heat to medium-low and cook, stirring often to prevent sticking, until the pasta is al dente and most of the liquid is absorbed, about 8 minutes (times may vary by pasta).
• Reduce heat to low. Add 2 ounces cream cheese, 1/2 cup ranch dressing, and 1 cup grated Parmesan. Stir until the cream cheese melts and the sauce becomes smooth and creamy.
• Return the cooked chicken to the pot and gently stir to combine and heat through, about 1–2 minutes.
• Taste and adjust seasoning if desired (add more Cajun seasoning or chili flakes). Serve the pasta immediately.