In a large pot, melt the butter over medium-high heat until bubbly.

Add the cubed chicken and Cajun seasoning. Sear for about 5 minutes, stirring occasionally, until browned.

Remove the chicken from the pot and set aside.

In the same pot, sauté the diced onion, poblano pepper, and minced garlic for 4-6 minutes.

Stir in the short cut pasta and chopped parsley. Pour in the milk and bring to a gentle simmer.

Reduce heat to medium-low and cook the pasta for approximately 8 minutes.

Lower the heat and add the cream cheese, ranch dressing, and Parmesan cheese. Stir until smooth.

Return the chicken to the pot and heat through for 1-2 minutes.

Taste and adjust seasoning before serving.