Toss cubed chicken breast with 1 tablespoon Cajun seasoning until evenly coated.

In a large high-sided skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add sliced beef sausage coins and cook for 3 to 4 minutes until deeply browned and crisp around the edges. Transfer to a plate.

Add the seasoned chicken cubes to the hot skillet with remaining olive oil. Sear for 4 to 5 minutes until golden brown and cooked through. Transfer to the plate with sausage.

In the same skillet, add diced onions and bell pepper strips. Sauté for 3 minutes until slightly tender-crisp. Add minced garlic and cook for 1 minute until aromatic.

Pour in chicken broth and fire-roasted tomatoes with their juices. Stir in remaining ½ tablespoon Cajun seasoning and dry penne pasta, pressing the pasta beneath the liquid.

Bring to a boil, then reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 10 to 12 minutes, stirring once halfway through, until pasta is al dente and most liquid is absorbed.

Remove lid and reduce heat to low. Stir in heavy cream and softened cubed cream cheese until melted into a luscious, silky sauce.

Fold in grated Parmesan cheese along with the cooked sausage and chicken. Simmer for 2 minutes until everything is piping hot and coated in glossy sauce.

Garnish generously with sliced green onions and chopped parsley. Serve immediately with warm crusty bread.