1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced sausage and cook until browned and slightly crisp, about 5-6 minutes. Remove sausage with a slotted spoon and set aside.
2. In the same pot, add the chopped onion and diced bell pepper. Sauté until softened and fragrant, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until aromatic.
3. Sprinkle the Cajun seasoning, smoked paprika, and crushed red pepper flakes over the vegetables. Stir well to coat everything evenly and toast the spices for about a minute—this step really wakes up the flavors.
4. Add the uncooked pasta directly to the pot and pour in the chicken broth. Stir to combine, making sure the pasta is submerged. Bring the mixture to a boil, then reduce to a simmer.
5. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. Keep an eye on it to prevent sticking; add a splash more broth if needed.
6. Once the pasta is cooked, stir in the heavy cream, browned sausage, cheddar cheese, and Parmesan. Mix thoroughly until the cheese melts and the sauce is creamy and luscious. Taste and season with salt and pepper as needed.
7. Remove from heat and sprinkle with fresh parsley or green onions for a bright, fresh finish.

One tip I’ve learned from years in my grandmother’s kitchen is to resist the urge to overcook the pasta during the broth simmering stage. It should still have a slight bite because it will continue to soften as it absorbs the creamy sauce later. This little detail makes all the difference in texture.