In a large skillet, heat over medium heat, and cook the sliced Cajun andouille sausage for about 5 minutes or until browned, stirring occasionally.

In the same skillet, reduce the heat slightly and add the chopped garlic to the remaining sausage grease. Sauté for about 1 minute or until fragrant.

Pour in 3 cups of chicken broth and 1 cup of heavy cream into the skillet, stirring to combine. Add the can of Rotel diced tomatoes and green chilies along with Cajun seasoning. Increase heat to medium-high and bring to a gentle simmer.

Once simmering, add 12 oz of dry bowtie pasta. Stir to ensure pasta is submerged in the liquid. Lower heat, cover, and simmer for about 14 minutes, stirring occasionally.

Once the pasta is cooked to al dente, return the browned sausage to the skillet along with 1 cup of shredded cheddar cheese. Stir until cheese is melted and well combined. Serve hot.