In a bowl, combine the bite-sized chicken pieces with the Italian dressing. Allow the chicken to marinate for at least 30 minutes.
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the marinated chicken and sliced smoked sausage. Cook until the chicken is cooked through and the sausage is browned, about 5-7 minutes. Remove them from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the all-purpose flour and whisk for about 1-2 minutes until golden brown. Gradually add the heavy cream while whisking continuously. Cook until the sauce thickens, about 3-5 minutes.
Reduce the heat to low and stir in the parmesan and mozzarella cheese until melted and smooth. Then, add the salsa and Tony Chachere's Creole seasoning.
Add the cooked chicken, sausage, shrimp, sliced green bell pepper, and onion into the sauce. Stir well to coat everything evenly. Allow it to simmer for another 2-3 minutes until the shrimp are cooked through.
Add the drained penne pasta to the skillet. Toss everything together until the pasta is coated in the creamy sauce. Adjust seasoning if necessary.
Serve your Cheddars New Orleans Pasta warm, garnished with extra parmesan cheese if desired.
