Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add the sliced smoked sausage and cook until browned, about 5-7 minutes.

Add the chopped onion, bell pepper, and minced garlic to the skillet. Saut? until the vegetables are tender, about 5 minutes.

Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.

Stir in the grated Parmesan cheese, Italian seasoning, salt, and black pepper. Cook until the sauce thickens slightly, about 3-5 minutes.

Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes to heat through.

Serve hot, garnished with chopped fresh parsley.