Boil pasta in salted water according to package instructions. Drain and set aside.

Generously season whole chicken breasts with salt, pepper, Cajun seasoning, and Italian seasoning. Do not slice yet. Slice sausage into 1/4 inch circles and slice mushrooms.

In a large skillet, add 1 tablespoon butter and melt over medium-high heat. When pan is hot, add whole chicken breasts and cook for 4-5 minutes on each side until browned, for a total of 8-10 minutes. Remove chicken and slice into strips.

Add sliced sausage pieces to the skillet and brown on medium heat for 2-3 minutes on each side until darker in color. Remove from skillet.

Deglaze pan with a splash of water, then add the second tablespoon of butter and sliced mushrooms. Saute until mushrooms are moist and dark. Remove from pan.

Add remaining 1 tablespoon butter to the pan and allow to melt. Cook minced garlic until slightly browned, about 30 seconds.

Add chicken broth, Worcestershire sauce, and heavy cream. Bring to a light simmer. Add Cajun seasoning, paprika, and garlic powder and mix into the sauce.

Reduce heat to medium-low. Add Parmesan cheese a little at a time and whisk to blend for 2-3 minutes to thicken the sauce. Taste and add salt as needed.

Add cooked pasta into the sauce and mix well. Add the chicken, sausage, and mushrooms back into the pan. Allow to reheat for 2-3 minutes. Close the lid to help retain heat. Serve immediately.