In a large pot, bring 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, heat olive oil over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced smoked sausage and cook for about 3-4 minutes until browned. Remove from the skillet and set aside with the chicken.

In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in the shredded pepper jack cheese and paprika, mixing until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Return the cooked chicken and sausage to the skillet, stirring to combine.

Add the cooked penne pasta to the skillet and toss everything together until well coated in the creamy sauce.

Serve hot, garnished with chopped fresh parsley.