In your large pot or Dutch oven, melt the salted butter over medium heat. Add the cubed chicken and sprinkle with 2 teaspoons of Cajun seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the sliced onion, chopped poblano peppers, and chopped garlic. Sauté for about 3-4 minutes, or until the vegetables are softened and fragrant.
Stir in the short cut pasta, cooked chicken, and 3-4 teaspoons of Cajun seasoning. Pour in the milk and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and has absorbed some of the liquid.
Stir in the cream cheese, ranch dressing, and grated Parmesan cheese. Mix well until everything is combined and creamy. If the pasta seems too thick, you can add a splash of milk until you reach your desired consistency.
Remove the pot from heat and fold in the chopped fresh parsley. Taste and adjust seasoning with chili flakes if desired. Serve hot and enjoy the creamy, spicy goodness!
