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Slice the Cabasa into bite-sized pieces.
In a large skillet, sauté the diced white onion in a little oil over medium heat until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced Cabasa to the skillet and cook until browned, about 5-7 minutes. Remove the Cabasa and set aside.
Pour in the chicken broth, whipping cream, and canned fire-roasted tomatoes. Stir to combine.
Season with salt, pepper, and Season-All (if using). Adjust to taste.
Add the bow tie pasta to the skillet. Stir well to ensure the pasta is evenly coated with the sauce.
Cover and cook over medium heat until the pasta is tender, about 10-12 minutes, stirring occasionally.
Return the cooked Cabasa to the skillet and mix well.
Stir in the shredded cheddar cheese until melted and fully incorporated.
Serve hot and enjoy!