Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package directions until al dente. Drain the pasta and set aside, reserving a little pasta water for later.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 lb of sliced Cajun turkey sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pan and set aside.
In the same pan, add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
Sprinkle 1 tablespoon of Cajun seasoning over the onions and garlic, stirring to combine. Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir in 1 cup of diced tomatoes, and let the sauce simmer gently for 5-7 minutes until slightly thickened.
Return the cooked turkey sausage to the pan. Add the drained penne pasta and toss everything together. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
Stir in 1/2 cup of grated Parmesan cheese until melted and creamy. Taste and adjust the seasoning with salt and pepper as needed. Sprinkle chopped parsley over the top for a fresh, vibrant finish.
