In a bowl, combine the bite-sized chicken pieces with Italian dressing. Let it marinate for at least 30 minutes.
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt 2 ounces of butter. Add the marinated chicken and sliced smoked sausage. Cook until the chicken is no longer pink and the sausages are browned, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining butter and toss in the sliced green bell pepper and onion. Sauté until they are tender, about 3-4 minutes.
Sprinkle the flour over the sautéed vegetables and stir well for about 1 minute. Gradually pour in the heavy cream while whisking continuously to avoid lumps. Bring to a gentle simmer.
Once the sauce thickens, stir in the shredded parmesan and mozzarella cheese until melted and smooth. Next, add the salsa and Tony Chachere's Creole seasoning, mixing well.
Add the cooked pasta, sautéed chicken, and sausage back into the skillet. Toss everything together until the pasta is well coated in the creamy sauce.
Spoon the Cheddars New Orleans Pasta onto plates or into bowls. Enjoy!
