Cook sliced sausage in a large skillet over medium heat for 5–6 minutes until browned. Set aside.

Add a little oil if needed. Sauté diced chicken breast with a pinch of salt and pepper for 6–8 minutes until golden and cooked through. Remove and set aside.

Pour in chicken broth and heavy cream. Bring to a boil, then add pasta. Cover, reduce heat to medium-low, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.

Lower heat and stir in shredded Pepper Jack cheese until smooth. Return sausage and chicken to the pan and mix well.

Adjust seasoning if needed. Serve hot with an optional dash of red pepper flakes for extra heat.