1. In a large skillet, heat olive oil over medium heat. Add diced chicken breast, season with salt and pepper, and sear until golden brown and cooked through. Remove and set aside.

2. In the same skillet, cook sliced apple chicken sausage until lightly browned. Add minced garlic and stir for 30 seconds.

3. Pour in chicken broth, heavy cream, and diced tomatoes with their juice. Stir in uncooked rotini pasta.

4. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally.

5. Once pasta is al dente and most liquid is absorbed, stir in parmesan cheese and return the cooked chicken to the skillet.

6. Cook for another 2–3 minutes, then garnish with fresh parsley and serve hot.