Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, drain the pasta and set it aside while you prepare the sauce.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until they soften, about 3-4 minutes. Toss in the minced garlic and sauté for another 30 seconds until fragrant. Next, add the sliced chicken sausage, cooking for 5 minutes until lightly browned and warmed through.
Push the sausage and veggies to the side of the skillet. Add the shrimp to the empty side, sprinkle with 1 tablespoon of Cajun seasoning, salt, and pepper. Cook the shrimp for 2-3 minutes per side until pink and opaque. Combine the shrimp with the sausage and vegetables in the skillet.
Pour in the chicken broth and heavy cream, stirring gently to combine. Bring the mixture to a simmer, allowing it to thicken slightly for 3-5 minutes. Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning if desired.
Add the cooked penne pasta directly to the skillet, tossing everything together until the pasta is evenly coated with the creamy Cajun sauce and the shrimp and sausage are well distributed. Warm through for 2 minutes.
Remove from heat and sprinkle generously with chopped parsley. Serve hot for a comforting and flavor-packed meal.
