Slice smoked sausage into bite-sized pieces. Heat olive oil in a large pot over medium-high heat. Add the sausage and sauté for 4–5 minutes until crispy and golden brown. Remove sausage and set aside.

In the same pot, add diced bell peppers and chopped onions. Cook over medium heat for 3–4 minutes until tender and slightly caramelized.

Sprinkle in Cajun seasoning and garlic powder, stirring continuously for 1 minute to toast the spices.

Pour in chicken broth and bring to a simmer. Stir in pasta and cook uncovered for 10–12 minutes, stirring occasionally.

Lower the heat, add heavy cream and stir until combined. Mix in cooked sausage and spinach, cooking for an additional 2–3 minutes.

Taste and adjust seasoning, then serve hot garnished with parsley and extra Parmesan if desired.