You’ll now be moving on to make the sauce of your dish. Using the same skillet that you used to cook everything above, add another tbsp of butter, wait for it to melt, and add your diced garlic for a couple of minutes, be careful you don’t burn it as burnt garlic can completely ruin the taste of your dish.
Add your 1 cup of low sodium chicken broth, 1 cup of Worcestershire sauce and also your 1 cup of heavy cream to your skillet and bring it to a light simmer, stirring constantly to make sure everything is blended. Now add your cajun seasoning, paprika, garlic powder and also season with salt and pepper to your preferred taste and mix thoroughly into the sauce.
Now add your parmesan cheese to the sauce and whisk for 3 minutes to thicken the sauce and blend all the ingredients together. You can use a proper whisk or just a fork to do so. Taste the sauce and add any seasoning that you think it needs or to your preferred liking. If you want your sauce to be a bit thicker then you could always keep adding a little bit more parmesan as you go. Keep simmering on low heat, you do not want it too high or it’ll burn the sauce.
Next, you’ll want to add your drained pasta to the mixture and if you kept some of the pasta water from earlier, you can add this as well, to moisten the pasta again and stir thoroughly. Then add your chicken, sausage, mushrooms, and red onion back into the skillet with the sauce and continue to stir thoroughly. Cook for 2-3 minutes and then serve straight away.
Voila, you are done! You can serve this pasta dish on its own or you can accompany it with a light side salad to keep it a bit lighter.