In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until it turns translucent and fragrant — about 3 to 4 minutes. This is where the base of your flavor begins.

Add the sliced apple chicken sausage to the pot and cook until the edges are golden brown, about 5 minutes. This step gives the sausage a lovely caramelized flavor that adds depth to the whole dish.

Stir in the diced Granny Smith apple and cook for another 2 to 3 minutes. The apples will soften slightly, adding a gentle sweetness that complements the savory sausage perfectly.

Pour in the diced tomatoes with green chilies, the chicken broth, and the heavy cream. Give everything a good stir to combine, letting the flavors meld together.

Stir in the dry penne pasta, making sure it’s evenly coated in the sauce. Bring the mixture to a gentle boil, then sprinkle in the grated cheddar cheese and stir again.

Cover the pot, reduce the heat to low, and let it cook for about 9 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking and to make sure the pasta cooks evenly.

Once the pasta is tender, remove the lid and stir again. Let the sauce simmer uncovered for 2 to 3 minutes so it can thicken slightly. The result should be creamy, rich, and beautifully glossy.

Serve straight from the pot with a sprinkle of fresh herbs or a little extra cheese on top. A simple green salad or a slice of crusty bread makes the perfect accompaniment.