1-First off: heat olive oil in an oven-safe skillet over medium-high heat until just smoking. Then, add smoked sausage and diced onions; cook until lightly browned, about 4 minutes. Next, toss in the minced garlic cloves and cook until fragrant, about 30 seconds, to build that amazing aroma.

2-Now: pour in the low-sodium chicken broth, tomatoes and green chiles (do not drain), heavy cream, dry pasta, salt (about 1/2 teaspoon), and pepper (about 1/2 teaspoon). Stir everything well to mix it up. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the pasta is tender, about 15 minutes.

3-Finishing Touches: Once done, remove from heat and stir in 1/2 cup shredded Monterey Jack cheese to make it creamy. Top with the remaining shredded Monterey Jack cheese and sprinkle thinly sliced scallions on top. Pop it under the broiler until the cheese melts and turns golden and bubbly, about 3 minutes. Serve hot and enjoy the flavors right away.