Add the sausage to a large skillet or braiser over medium heat and sear the sausage medallions on both sides, until they crisp up a bit, about 4 minutes total. Remove and set aside on a paper towel lined plate.

Add the mushrooms, peppers, and garlic to the same skillet you cooked the sausage in and sauté for about 3 minutes, or just until the mushrooms begin to brown.

Next, add the pasta, fire-roasted tomatoes, chicken broth, and Cajun seasoning to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.

Once boiling, turn the heat down to medium and let the pasta simmer for roughly 12-15 minutes, stirring every couple of minutes until the pasta is tender and cooked al dente.

Add the cream cheese to the skillet in chunks and stir until it has completely melted and created a thick and creamy sauce.

Add the sausage back into the skillet, add salt to taste, give everything another big stir, top the pasta with a sprinkling of fresh Italian parsley and red pepper flakes, and SERVE!