Heat the skillet: Start by heating olive oil in a large skillet over medium heat. Add the sliced turkey sausage and cook until golden brown on both sides, about 5 minutes. Remove from the skillet and set aside.

Cook the chicken: In the same skillet, add the diced chicken, onion, and garlic. Season with Italian seasoning, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.

Boil the pasta: Meanwhile, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente, then drain and set aside.

Simmer the sauce: Return the browned sausage to the skillet with the cooked chicken. Pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer over medium-low heat, allowing the flavors to meld.

Melt the cheese: Lower the heat and stir in the shredded Pepper Jack and grated Parmesan cheese. Mix well until the cheese is fully melted and the sauce is smooth and creamy, creating a deliciously rich texture.

Combine with pasta: Add the drained pasta to the skillet and toss everything together gently until the pasta is evenly coated in that creamy, cheesy sauce.

Serve and garnish: Serve hot, garnished with freshly chopped parsley to add a pop of color and a hint of freshness to this comforting dish.