Heat a large skillet over medium heat and sauté the sausage coins for about 5 minutes, browning them to your desired level of crispiness. Remove from the pan and set aside on a paper towel-lined plate.

In the same skillet, sauté the chopped garlic in the sausage grease for about a minute until fragrant.

Pour in the chicken broth, diced tomatoes (including juices), heavy cream, and Cajun seasoning. Stir in the dry bowtie pasta, mix gently, and cover the skillet with a lid. Simmer on low heat for about 14 minutes, or until the pasta is tender.

Once the pasta is cooked, add the browned sausage and shredded cheddar cheese, stirring until melted and well combined. Your dinner is ready to serve!