Start by boiling a large pot of salted water.

In a large pot, heat olive oil over medium heat and add the sliced andouille sausage. Sauté until browned and crispy, about 5-7 minutes.

Add the diced onion and red bell pepper to the pot and cook until softened.

Mix in the minced garlic and sauté for an additional minute.

Pour in the chicken broth and heavy cream, stirring to combine.

Add Cajun seasoning, salt, and pepper to taste.

Drain the cooked pasta and add it to the pot, tossing to coat.

Stir in the grated Parmesan cheese until melted and creamy.