Heat a large pot of water to boil and cook pasta according to package directions. Reserve 1/2 cup pasta water before draining for the sauce.
Heat 1 Tbsp olive oil in a large, deep skillet over medium heat. Season chicken breast with salt and pepper. Sear chicken for 5-6 minutes per side (depending on thickness) until chicken is browned and cooked through. Remove and set aside to cool.
Slice sausage in half moons. Add to the same pan you used to cook the chicken and sauté until browned, about 5 minutes. Remove and set aside.
While the meat is cooking, chop the red onion, mushrooms, asparagus, bell pepper, and tomatoes into bite sized pieces. Add all the vegetables to the pan and season with salt and pepper. Stir minimally for best browning, letting vegetables sauté for 5-6 minutes until cooked but still tender. Remove from pan.
Add minced garlic and heat for 1 minute, then add the heavy cream and bring to a slow simmer. Add the grated parmesan cheese and let melt into the sauce (add pasta water to thin sauce if needed).
Slice the cooked chicken and add back to the sauce, along with the cooked sausage and vegetables. Finally add the pasta, stir, and enjoy!
