Heat the olive oil in a large skillet over medium heat. Add the sliced turkey sausage and cook until nicely browned. Remove the sausage from the pan and set aside.

In the same skillet, add the diced chicken breast, onion, minced garlic, Italian seasoning, salt, and pepper. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is cooked through and no longer pink.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well and set aside.

Once the chicken is done, add the browned sausage back into the skillet. Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture come to a gentle simmer.

Reduce the heat to low and add the shredded Pepper Jack and grated Parmesan. Stir constantly until the cheeses melt and the sauce becomes smooth and creamy.

Add the cooked pasta to the skillet and toss everything together until the pasta is fully coated in the cheesy, creamy sauce.

Serve the pasta hot, topped with a sprinkle of chopped fresh parsley for a burst of color and flavor.