1. Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions, usually 8-12 minutes, until al dente. Drain the pasta, reserving 1 cup of the cooking liquid for the sauce.

2. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Season the chicken with Cajun seasoning, salt, and pepper, then add it to the skillet. Sauté the chicken until it’s golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.

3. In the same skillet, add the sliced sausage and cook until browned, about 4-5 minutes. Remove the sausage and set it aside with the chicken.

4. Melt the remaining 2 tablespoon of butter in the skillet. Add the sliced mushrooms and sauté until they’re tender, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

5. Pour the chicken broth and Worcestershire sauce into the skillet with the mushrooms and garlic. Bring the mixture to a simmer and let it cook for 2 minutes. Reduce the heat to low and stir in the heavy cream, Cajun seasoning, paprika, and garlic powder. Let the sauce simmer, stirring occasionally, until it thickens, about 5-7 minutes.

6. Add the cooked chicken, sausage, and pasta to the skillet with the creamy sauce. Toss everything together until the pasta is well coated. If the sauce appears too thick, add a splash of the reserved pasta cooking liquid to thin it out. Adjust the seasoning with salt and pepper to taste.

7. Serve the Creamy Cajun Chicken and Sausage Pasta warm, garnished with freshly grated Parmesan cheese and chopped parsley, if desired.