1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.

2. Add sliced smoked sausage and cook for 3 to 4 minutes, stirring occasionally, until browned around the edges.

3. Stir in diced onion and red bell pepper, then cook for 2 to 3 minutes until softened.

4. Add garlic, Cajun seasoning, smoked paprika, and black pepper. Stir for 30 seconds until fragrant.

5. Pour in chicken broth and heavy cream, then add the uncooked rotini pasta.

6. Stir well, scraping the bottom of the pot to lift the browned flavor into the sauce.

7. Bring to a gentle boil, reduce heat to medium-low, cover, and cook for 10 to 12 minutes, stirring every few minutes.

8. Once the pasta is tender, stir in cream cheese until smooth.

9. Add parmesan cheese and stir until the sauce is creamy and glossy.

10. Rest for 2 minutes, then garnish with parsley and serve warm.