Brown the Andouille Sausage: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage in a single layer and sear for 3 to 4 minutes until deeply browned and caramelized on both sides. Transfer sausage to a plate, leaving the flavorful drippings in the skillet.

Sauté Crisp-Tender Aromatics: Add diced onion and sliced bell peppers to the hot skillet drippings. Sauté for 3 to 4 minutes until peppers begin to soften. Stir in minced garlic and cook for 30 seconds until fragrant.

Add Pasta, Broth & Spices: Pour in low-sodium chicken broth, scraping up any browned bits stuck to the pan bottom. Stir in Cajun seasoning, smoked paprika, and dried oregano. Add the dry, uncooked penne pasta, pressing it gently down so the broth covers the noodles.

Simmer Noodles to Al Dente: Bring the skillet to a vigorous boil, then reduce heat to medium-low. Cover tightly with a lid and simmer for 10 to 12 minutes, stirring every 3 minutes to prevent sticking, until the pasta is tender and most of the liquid is absorbed into a savory starch glaze.

Melt Creamy Cheeses: Reduce heat to low. Stir in heavy cream and cubed softened cream cheese until the cream cheese melts completely into a velvety, glossy sauce. Fold in the browned andouille sausage and 1 cup of freshly grated Parmesan, stirring until luxuriously thickened and clinging to every noodle.

Garnish & Serve Warm: Remove skillet from heat. Garnish generously with sliced green onions, chopped fresh parsley, and cracked black pepper. Scoop hearty servings into warm pasta bowls and enjoy immediately!