1. In a large pot bring box of chicken broth to a boil. Add in rotini pasta and cook until al dente. Cover and allow the pasta to soak up the remaining chicken broth.
  2. Add one tablespoon oil to a pot. When the oil is heated add onions.
  3. Cook until clear and add remaining oil, bell peppers, and celery.
  4. Cook until vegetables are tender. Add Rotel and garlic and simmer for 20 minutes.
  5. In a frying pan cook sausage until fat is rendered and sausage becomes slightly brown. Using a slotted spoon move the sausage out of the pan, leaving the sausage oil behind.
  6. Add chicken and Cajun seasoning to the frying pan and cook thoroughly.
  7. Add can of soup and instant roux powder to the pot of vegetables.
  8. Combine the components of all three pots together in the largest of the 3 pots.
  9. Now the pastalaya will need a small amount of liquid to be added to create the right consistency. Add the heavy whipping cream to create a creamy pastalaya OR add the can of chicken broth to create a traditional pastalaya without changing the flavor.