Combine the ingredients for the stock and bring to a boil. Reduce heat and simmer for 2 hours, skimming the surface periodically to remove foam and scum.

Using tongs, transfer the chicken to a large bowl.

Bring the stock to a boil for 20-30 minutes to reduce slightly. Carefully strain the stock into a heatproof bowl through a fine mesh sieve. Discard the solids. Set the stock aside to cool.

Once the chicken is cool enough to handle, pick off the skin and discard. Pick the meat from the bones and set aside  in a bowl. Sprinkle with 1 tablespoon of the Cajun seasoning and toss to combine.

In a wide sauté pan or large skillet, heat 1 tablespoon neutral cooking oil over medium-high heat. Once hot, add the sausage and cook, stirring regularly, to break the sausage up with your spoon. Cook for 8-10 minutes or until well-browned all over. Transfer to a bowl.

Add 2 tablespoons butter to the pan. Once melted and frothy, add the diced onion and cook for 4-5 minutes or until golden brown. Add the garlic and cook until fragrant.

Add the sliced mushrooms and cook, stirring occasionally, for 8-10 minutes until golden brown. Season with salt and pepper.

Pour in 1 cup of the homemade stock and scrape up any browned bits stuck to the bottom of the pot. Add the chicken, sausage, and the tomatoes and the remaining Cajun spice blend. Taste and season with salt and pepper. Bring to a boil and then reduce heat and simmer for 20-30 minutes. Add more stock as necessary to thin out the sauce if it thickens too much.

While the sauce is simmering, cook the pasta according to package instructions and reserve ¼ cup pasta cooking water. Drain the pasta.

Add the heavy cream and pasta cooking water to the sauce and turn the heat to medium. Add the cooked pasta to the sauce and cook for 2-3 minutes or until the pasta is glossy and coated with the sauce. Turn off the heat.

Divide the pasta between shallow bowls and garnish with sliced scallion greens. Enjoy!