1. Cook the bowtie pasta in a large pot of salted boiling water until al dente, then drain and set aside.

2. Brown the sliced smoked sausage in a large deep skillet over medium-high heat until deeply golden on both sides, then transfer the sausage to a plate.

3. In the same skillet, add the olive oil and butter, then sauté the onion and bell pepper until softened and lightly caramelized.

4. Stir in the minced garlic, Cajun seasoning, smoked paprika, and dried thyme, cooking just until fragrant.

5. Pour in the diced tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom of the pan.

6. Reduce the heat to medium-low, stir in the heavy cream, and bring the sauce to a gentle simmer.

7. Whisk in the cream cheese until completely melted and smooth, then stir in the shredded cheese until the sauce is creamy and thick.

8. Return the browned sausage and cooked pasta to the skillet, tossing until everything is well coated in the Cajun cream sauce.

9. Taste and season with salt and black pepper as needed, adjusting the Cajun seasoning if you prefer more heat.

10. Top with chopped parsley or green onion and serve the creamy Cajun sausage pasta hot.