Ingredients for 8-10 servings

½ teaspoon of kosher salt
1 cup of Italian flat leaf parsley minced
1 pound of chicken cut into bite sized pieces
1 pound of dried penne pasta
1 quart of low-sodium chicken broth
1 ½ tablespoons of Cajun seasoning plus more for topping
2 ½ cups of heavy cream
4 cloves of garlic minced
4 oz of freshly shredded parmesan cheese
4 tablespoons of extra virgin oil
14 oz smoked sausage sliced on the diagonal
freshly ground black pepper to taste

Directions

Start with a large covered cooking pot.

Season chicken with salt and pepper and brown in oil over medium high heat.

Add sausage and continue to cook until lightly browned.

Stir in garlic and cook for for about two minutes.

Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.

Stir together and bring to a simmer over medium high heat.

Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.

Remove pot from heat and stir in parmesan cheese.

Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.