1-Getting started: with this smoked sausage and chicken recipe is as easy as boiling water, and it all comes together in under 30 minutes. First, boil the penne pasta in salted water according to the package instructions, then drain and set it aside to keep it ready for the creamy sauce. Next, season the whole chicken breasts generously with salt, pepper, Cajun, and Italian seasonings to build that flavorful base.

2-Heat 1 tablespoon of unsalted butter in a skillet over medium-high heat and brown the chicken breasts for 4-5 minutes per side, then remove and slice them into strips for even cooking. In the same pan, brown the sliced smoked sausage for a few minutes until it’s nicely colored, then set it aside. Add another tablespoon of butter and sauté the sliced baby Bella mushrooms until they’re tender and browned, which only takes a couple of minutes.

3-Now, in the same skillet, melt the remaining tablespoon of butter and cook the minced garlic until it’s lightly browned. Pour in the sodium-free chicken broth, Worcestershire sauce, and heavy cream, bringing the mixture to a light simmer. Stir in the Cajun seasoning, paprika, and garlic powder, then gradually whisk in the freshly grated Parmesan cheese over 2-3 minutes until the sauce thickens. Finally, add the cooked pasta to the sauce and mix well before returning the chicken, sausage, and mushrooms to the skillet. Let everything reheat for 2-3 minutes with the lid on, and serve immediately for the best taste.