Salt a large pot and cook pasta. Drain about a minute short of al dente (or your desired consistency); it will cook a bit more later.
Heat 1 tablespoon oil in a large, heavy pot or skillet over medium-high. Add sausage and cook for a few minutes, turning as needed, until it browns slightly. Set aside to drain slightly on paper towels.
Sprinkle chicken with Cajun seasoning, then toss with flour to lightly coat. Add 1 tablespoon oil and 2 tablespoons butter to the pan and cook chicken, browning on all sides (5 minutes or less). Set aside with sausage.
Melt 2 more tablespoons of butter. Saute onions and peppers for about 5 minutes, or until soft and starting to brown. Add the last 2 tablespoons of butter and the mushrooms. Cook another 5 minutes, or until mushrooms are soft. Set aside with meats.
Turn heat back up to medium high. Deglaze the pan with the white wine and chicken broth, scraping the lovely brown bits off the bottom. Stir for about 2 minutes to let the alcohol burn off and the liquid reduce. Reduce heat to medium and stir in cream, allowing sauce to thicken a little more. Turn heat off.
Toss sauce with drained pasta, sausage, and chicken. Serve garnished with parsley. Package the rest up for lunches and congratulate yourself!