I start by filling a large pot with water and adding a pinch of salt. I bring it to a rolling boil, then add my pasta. I cook it for about 8-10 minutes until it is tender but still has a little bite to it. You do not want it to be mushy because it will be cooked later. I drain it well and set it aside. Save a cup of the pasta water just in case you need it later to thin the sauce.

In my large pot, I heat some oil over medium-high heat. I add the sausage first and let it brown on all sides. This takes about 5 minutes. The browning adds so much flavor, so do not rush this step. I remove the sausage and set it aside. In the same pot, I add my chicken pieces and season them with Cajun seasoning. I cook them until they are golden brown and cooked through, about 8 minutes. I remove them and set them aside with the sausage. Now for the beef – I add it to the pot and season it with more Cajun seasoning. I brown it on all sides, which takes about 6-8 minutes. If the beef seems tough, I add a little chicken broth and let it simmer covered for 10-15 minutes. This helps make it really tender.

I add the diced onions, bell peppers, and celery to the pot with the beef. I cook everything together for about 7-8 minutes, stirring often. The vegetables should get soft and smell amazing. This is where the magic happens – all those flavors start coming together. I add minced garlic at the last minute of cooking, so it does not burn.

Now comes the fun part! I add the Rotel tomatoes with their juice to the pot. Then I pour in the heavy cream and chicken broth. I stir everything together and let it simmer for a few minutes. Next, I add the cubed Velveeta and cream cheese. I stir constantly over low heat until everything melts into a smooth, creamy sauce. This takes about 5 minutes. Be patient here – you want it to be nice and smooth.

I add the cooked sausage and chicken back to the pot with the creamy sauce. I stir gently to coat everything. Then I add the cooked pasta and fold it carefully. I let everything simmer together for about 5 minutes so the pasta can soak up some of that delicious sauce. I taste and add more Cajun seasoning if needed. The sauce should coat everything nicely but not be too thick.

I give everything one final stir and taste for seasoning. Sometimes I add a little salt and pepper if needed. The dish should be creamy, spicy, and full of flavor. I serve it right away while it is hot and bubbly. The cheese will continue to thicken as it cools, so serve it promptly.