Cook pasta according to package directions and drain. Reserve ½ cup of the pasta cooking water for later.

In a large skillet crumble the Italian sausage and cook over medium heat until no longer pink.

Remove to a paper towel lined plate to drain. Remove excess fat from pan.

Add the 2 tablespoons butter and diced onion. Cook until onion starts to soften. Add in minced garlic, stir and cook for another 1-2 minutes.

Sprinkle in the 2 tablespoons of flour. Stir and cook for a minute to remove the raw flour taste. Pour in heavy cream, half and half, and both cans Rotel.

Bring to a simmer and cook for 3-5 minutes.

Stir in the spices, cream cheese, and shredded cheese. Cook while stirring until the cream cheese and shredded cheese is melted.

Add the cooked sausage and pasta to the skillet. Stir to combine everything.

Garnish with parsley and serve.