Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Reserve ½ cup pasta water before draining, then set pasta aside.

While the pasta cooks, season the whole chicken breasts generously with salt, pepper, Cajun seasoning, and Italian seasoning on both sides.

Heat 1 tablespoon of butter in a large 12-inch skillet over medium-high heat. Once the butter melts and the pan is hot, add the chicken breasts and cook for 4-5 minutes per side (8-10 minutes total) until golden brown and the internal temperature reaches 165°F. Remove to a plate and slice into strips.

Add the sliced sausage to the same skillet over medium heat. Brown for 2-3 minutes per side until the edges darken. Transfer to a plate.

Deglaze the pan with 2-3 tablespoons of water, scraping up the flavorful brown bits. Add the second tablespoon of butter and the sliced mushrooms. Sauté for 5-6 minutes until dark and tender. Remove from the pan.

Add the final tablespoon of butter to the pan and let it melt. Add the minced garlic and cook for 1-2 minutes until fragrant and slightly browned, being careful not to burn it.

Pour in the chicken broth, Worcestershire sauce, and heavy cream. Bring to a gentle simmer, then stir in the Cajun seasoning, paprika, and garlic powder.

Reduce the heat to medium-low and add the Parmesan cheese gradually, whisking constantly for 2-3 minutes until the sauce thickens and coats the back of a spoon. Taste and adjust salt as needed. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time.

Add the cooked pasta to the sauce and toss to coat evenly. Return the chicken, sausage, and mushrooms to the pan. Cover with a lid and let everything heat through for 2-3 minutes. Serve immediately while hot.