I bring a large pot of salted water to a boil and cook the pasta 1–2 minutes less than package directions so it finishes in the sauce. I drain it, reserve a cup of the pasta water, and set the pasta aside. If you prefer to cook pasta right in the pot later, skip this precook and add dry pasta with extra broth.

I heat 1–2 tablespoons oil in my Dutch oven over medium-high heat and add the smoked sausage. I let it brown nicely, about 4–5 minutes, stirring occasionally so it caramelizes. I remove the sausage to a plate and set it aside.

In the same pot I add the chicken pieces (seasoned lightly with a bit of Cajun seasoning) and brown them until golden and mostly cooked, about 6–8 minutes. I remove the chicken with the sausage. If using beef, I brown it next; if it seems tough I add a splash of broth and simmer covered 10–15 minutes until tender.

I lower the heat to medium, add the diced onion, bell pepper, and celery to the pot, and cook about 6–8 minutes until they’re softened and sweet. I stir in the garlic for the last 30–60 seconds so it becomes fragrant but not burnt.

I pour in the diced tomatoes with their juice, then add the heavy cream and chicken broth. I bring everything to a gentle simmer. On low heat I add the cubed Velveeta and cream cheese and stir constantly until everything melts into a smooth, creamy sauce — patience here pays off.

I add the browned sausage and chicken back to the pot and fold in the cooked pasta. I simmer for 3–5 minutes so the pasta soaks up flavor; if the sauce gets too thick I loosen it with a splash of reserved pasta water or more broth.

I taste and add more Cajun seasoning, salt, or pepper as needed. If I want extra heat I add hot sauce a little at a time. Once it’s seasoned how I like, I give it one last gentle stir and serve immediately while it’s hot and bubbly.