Combine the smoked paprika, garlic powder, oregano, thyme, onion powder, salt, black pepper and cayenne in a small dish and stir to combine into a Cajun spice mix. Place the cut up chicken in a bowl and add the spice mix. Stir until chicken is coated.

Add the oil to a 5 QT dutch oven or pot and bring to medium-high heat. When the oil is hot, add the chicken and stir to coat. Cook the chicken for 2-3 minutes, stirring once or twice until the outsides of the pieces are browning. Add the sausage and onion and stir together. Cook for another 2-3 minutes, occasionally stirring and scraping up any browned spice mix stuck to the pan until the onion is softened. Add the broth, fire-roasted tomatoes, and pasta and stir to combine.

Cover the pot and turn the heat to high to bring to a boil. Once boiling, remove the lid and reduce the heat to medium-low. Simmer for 10-12 minutes, stirring occasionally, until the pasta has cooked through and the liquid has thickened some.

Stir in the cream cheese cubes until dissolved into the sauce. Remove from heat and allow to sit for 5 minutes to thicken the sauce before stirring again and serving.