1. Heat olive oil in a large deep skillet over medium heat. Add the sliced chicken apple sausage and brown on both sides, then transfer it to a plate.

2. Add the diced onion to the same skillet and cook until softened. Stir in the garlic and cook until fragrant.

3. Add the cherry tomatoes and cook for a few minutes until they begin to soften and release their juices.

4. Pour in the chicken broth, then add the pasta, Italian seasoning, red pepper flakes, salt, and black pepper. Stir so the pasta is mostly covered by the liquid.

5. Bring to a gentle boil, then reduce to a simmer. Cook, stirring often, until the pasta is tender and most of the liquid has reduced.

6. Lower the heat and stir in the heavy cream. Add the browned sausage back to the pan.

7. Sprinkle in the Parmesan cheese and stir until the sauce turns creamy and coats the pasta.

8. Remove from heat, let the pasta rest for 2 minutes, then finish with fresh basil or parsley and serve warm.