Brown the Sausage: Heat 1 tablespoon of olive oil in a large deep cast-iron skillet or Dutch oven over medium-high heat. Add sliced chicken sausage coins and sear undisturbed for 3 to 4 minutes until deeply caramelized and golden-brown on both sides. Transfer sausage to a plate and set aside.

Sauté Aromatics: In the same skillet with rendered juices, add sliced onion and bell peppers. Sauté for 3 minutes until softened. Stir in minced garlic and Cajun seasoning blend, cooking for 60 seconds until intensely fragrant.

Simmer the Pasta: Pour in the chicken broth and scrape up any browned flavorful bits stuck to the bottom of the pan. Add dry penne pasta and stir to submerge. Bring to a rolling boil, then reduce heat to medium-low, cover tightly with a lid, and simmer for 9 to 10 minutes until penne is tender and most liquid has reduced into a starchy reduction.

Stir in Cream & Cheese: Remove the lid and turn heat to low. Pour in heavy whipping cream and freshly grated parmesan cheese. Stir continuously for 1 to 2 minutes as the cheese melts into a luxurious, glossy orange-red Cajun cream sauce.

Combine & Garnish: Return the seared sausage coins and any resting juices back to the skillet, tossing gently to coat every tube of penne. Remove from heat, sprinkle with sliced green scallions and extra cracked black pepper, and serve immediately.