In a large skillet, heat over medium heat and add the Cajun Andouille sausage slices. Cook for about 5 minutes, stirring occasionally, until they are browned and sizzling.

Using the same skillet with the rendered sausage grease, add the chopped garlic and sauté for about 1 minute.

Pour in the chicken broth, diced tomatoes with chilies, and heavy cream into the skillet. Stir well and add the dry bowtie pasta.

Cover the skillet with a lid and reduce the heat to low. Allow to simmer for approximately 14 minutes, stirring occasionally.

Once the pasta is cooked, stir in the reserved sausage and shredded cheddar cheese. Fold gently until well combined.

Remove from heat and let the pasta sit for a couple of minutes. Serve warm.