Cajun Chicken & Sausage Pasta

3 Tablespoons unsalted butter, divided
1 Pound chicken thighs
6 Ounces smoked sausage, sliced into 1/4" pieces
8 Ounces baby Bella mushrooms, sliced
Cajun seasoning to taste
Italian seasoning to taste
Salt and pepper to taste
Creamy Parmesan Sauce
4 Garlic cloves, minced
1 Cup chicken broth
1 Tablespoon Worcestershire sauce
1 Cup heavy cream
2 Teaspoons Cajun seasoning
1 Teaspoon paprika
1/2 Teaspoon garlic powder
3/4 Cup Parmesan cheese, freshly grated for best results
Sea salt, to taste
Pasta
8 Ounces penne pasta

Pasta
Boil pasta in salty water according to the package instructions. Drain and set aside.
Chicken, sausage and mushrooms
Generously season chicken with salt, pepper, Cajun and Italian seasonings. Do not slice it yet - you will be cooking it whole. Slice sausage into 1/4� circles and slice mushrooms.
In a large skillet, add 1 tablespoon butter and melt it over medium high heat. When the pan is hot, add whole chicken thighs and cook for about 4 - 5 minutes on each side until browned.
Remove chicken to a plate and slice into strips.
Add sliced sausage pieces and brown them on medium heat for 2 - 3 minutes on each side until darker in color around the edges.
Remove from the skillet onto a plate.
Deglaze the pan with a splash of water and add 1 tablespoon of butter and sliced mushrooms to skillet (add more butter as well, if needed). Saute until your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan as well.
Sauce
Add remaining 1 tablespoon of butter to the pan, allow it to melt and then cook garlic in it until slightly browned.
Add chicken broth, Worcestershire sauce and heavy cream and bring to a light simmer. Add Cajun seasoning, paprika and garlic powder and mix into the sauce.
Add Parmesan cheese and whisk to blend for 2 - 3 minutes to thicken the sauce. Add salt to taste.
Add cooked pasta to the sauce and mix in well.
Add the chicken, sausage and mushrooms back into the pan, cover and allow them to reheat for 2 - 3 minutes.