Season the chicken with 3 tsp with Emeril Essence for a few hours before you want to cook.
Cook the pasta al dente, reserve 1 cup of pasta water
Add 1 tbsp of olive oil to the pan and cook chicken until no longer pink and have a good sear, about 5 minutes, remove from pan. Add 1 tbsp of oil to the pan and cook sausage, onion and pepper until onion is carmalized, about 3 minutes, add the garlic and saute for 1 minute. Add the stock to the pan and scrape the brown bits off the pan(the goodness). Add thyme, 1 tbsp of essence, 1/2 tsp salt and tomato’s to pan, cook for a few minutes. Add the heavy cream to the pan and cook for 2 minutes. Add chicken, pasta water and pasta to the pan and cook until chicken is done and sauce is evaporated 5 minutes plus. Remove from heat and add the parm and stir.