Now, let’s bring this flavorful dish to life, step by step, just as I would in my cozy Monterey cottage kitchen with my daughters, Olivia and Isabella, by my side.

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the sliced sausage and cook until browned, about 3-4 minutes. Remove and set aside with the chicken.
3. Add the onion, bell pepper, and celery to the pot, cooking until softened, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
4. Return the chicken and sausage to the pot, then add the diced tomatoes with their juice, chicken broth, heavy cream, and penne pasta.
5. Sprinkle in the Cajun seasoning, salt, and pepper. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, stirring occasionally, until the pasta is al dente and the flavors have melded together beautifully.
7. Once the pasta is cooked, remove the pot from heat. Let the jambalaya rest for a few minutes before serving.
8. Garnish with fresh parsley and serve immediately, savoring each bite as it warms your soul.