Step 1

Bring a large pot of water to a boil, salt it and cook the pasta according to the directions on the package. Reserve 1-2 cups of pasta water before draining.

Step 2

Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and cook the Italian sausage for 3-4 minutes over medium heat until brown. Break it up with your spoon as you go. Use a slotted spoon to remove the sausage from the pan and set it aside.

Step 3

Add the chicken breast to the same pan and cook for 5-6 minutes until golden. Stir in the shallot and red bell pepper and cook for 2-3 more minutes.

Step 4

Add the garlic and fresh thyme and cook for another minute, then add the tomato paste and stir to combine.

Step 5

Add half of the chicken stock and let the sauce bubble for a minute. Transfer the cooked sausage back to the pan.

Step 6

Next, add the cream cheese and stir until completely melted. Add the rest of the chicken stock and simmer for 1 minute.

Step 7

Transfer the cooked pasta to the pot and toss well. Add some reserved pasta water if the sauce looks too thick.

Step 8

Stir in the Parmesan and fresh parsley, season to taste and serve immediately, with some extra grated Parmesan on top if you like.