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Heat a large skillet or Dutch oven over medium heat. Add olive oil and sauté the garlic for 30 seconds until fragrant. Stir in the dried basil, oregano, and Calabrian chilies (if using), stirring just until fragrant, about 10 seconds.
Add the ground Italian sausage and ground chicken. Season with salt and black pepper. Cook for 7–10 minutes, breaking up the meat with a wooden spoon, until browned and no longer pink.
Stir in the tomato paste and cook for 1–2 minutes, allowing it to deepen in color and flavor.
Pour in the passata or puréed tomatoes. Stir to combine, then bring to a gentle simmer. Reduce the heat to low. Let cook for 20–25 minutes, stirring occasionally.
Taste and adjust seasoning as needed. Spoon over your favorite cooked pasta and finish with freshly grated Parmesan cheese.