In a large skillet, heat a splash of olive oil over medium-high heat. Add the sliced andouille sausage and sear for about 4 minutes until golden and crispy on the edges. Remove the sausage from the skillet and set aside, leaving the flavorful drippings for the next steps.

In the same skillet, add the sliced baby bella mushrooms, diced red and yellow bell peppers, and minced garlic. Sauté for about 3 minutes until the mushrooms are browned and the peppers are tender.

Add the gluten-free penne pasta, diced fire-roasted tomatoes, and chicken broth to the sautéed vegetables. Sprinkle in the Cajun seasoning and stir to combine. Cover the skillet, increase the heat, and bring to a rolling boil, which should take about 2 minutes.

Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until the pasta is al dente.

After the pasta is cooked, stir in the cream cheese until fully melted and the sauce becomes thick and creamy.

Return the cooked sausage to the skillet and mix everything well. Taste and season with salt as necessary.

Garnish with freshly chopped parsley and optional red pepper flakes before serving.