Brown the sausage: In a large skillet over medium heat, add the Cajun Andouille sausage, cooking for about 5 minutes until nicely browned. Transfer to a paper towel-lined plate to drain grease.

Sauté the garlic: Using the same skillet, retain the sausage grease and add chopped garlic. Sauté for 1 minute until fragrant and lightly golden.

Combine the base ingredients: Pour in chicken broth, Rotel diced tomatoes, heavy cream, and Cajun seasoning, stirring thoroughly to combine and simmer for about 2 minutes.

Add the pasta: Stir in dry bowtie pasta, cover, and reduce heat to low, simmering for about 14 minutes until the pasta is tender.

Incorporate sausage and cheese: Add the browned sausage and shredded cheddar cheese, stirring gently until cheese melts into the sauce.

Serve and enjoy: Remove from heat and let sit for a moment before serving warm, garnished with parsley if desired.