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Add half the olive oil to a deep skillet. Heat over medium-high heat. Add cajun sausage and cook until browned on both sides and fully cooked through. About 5 minutes. Stir occasionally. Set aside on a paper towel-lined plate to soak up the excess grease.
Add the remaining oil to the same pan and add red bell pepper, orange bell pepper, onion, and garlic. Cook for around 5 minutes until softened.
In the same pot add chicken broth and bring to a boil.
Once the chicken broth is boiling add the pasta. Press on the pasta to make sure it's all under the liquid. Boil uncovered over medium-high heat for around 12 minutes or until the pasta is Al dente. Be sure to stir occasionally to keep the spaghetti from sticking together.
Turn off the heat, and add heavy cream, cajun seasoning Parmesan cheese, and sausage. Stir well to combine. Top the andouille sausage spaghetti with fresh parsley and serve immediately.