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

In the same skillet, add diced chicken along with the 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.

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

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.

Lower the heat and stir in the shredded Pepper Jack and grated Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth and creamy.

Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated in the sauce.

Serve hot, garnished with freshly chopped parsley for color and added flavor.