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Bring a large pot of water to a boil, salt it and cook the pasta according to the directions on the package. Reserve 1-2 cups of pasta water before draining.
Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and cook the Italian sausage for 3-4 minutes over medium heat until brown. Break it up with your spoon as you go. Use a slotted spoon to remove the sausage from the pan and set it aside.
Add the chicken breast to the same pan and cook for 5-6 minutes until golden. Stir in the shallot and red bell pepper and cook for 2-3 more minutes.
Add the garlic and fresh thyme and cook for another minute, then add the tomato paste and stir to combine.
Add half of the chicken stock and let the sauce bubble for a minute. Transfer the cooked sausage back to the pan.
Next, add the cream cheese and stir until completely melted. Add the rest of the chicken stock and simmer for 1 minute.
Transfer the cooked pasta to the pot and toss well. Add some reserved pasta water if the sauce looks too thick.
Stir in the Parmesan and fresh parsley, season to taste and serve immediately, with some extra grated Parmesan on top if you like.