Boil the pasta. Cook the pasta al dente according to the package instructions.
Cook the sausages. In a skillet, heat up the sausages until fully cooked through. This will be about 5-7 minutes on each side. Once done, set aside to cool.
Make your sauce. In the same skillet, add your butter to melt. Add your flour and garlic and mix until the flour turns golden and smells fragrant. Whisk in your chicken bone broth and keep a constant whisk until the lumps of the flour smooth out and your sauce is reduced to half. Once reduced, add your spices, dijon mustard, lemon, Parmesan cheese, and cream. Whisk.
Add in your veggies. Add in your sun-dried tomatoes, artichoke, and spinach. I like to put the lid on the skillet to help aid the spinach into wilting. Leave the lid on the skillet for about 5 minutes.
Cut up your sausage. While the spinach is wilting down, cut up your chicken sausage into bite size pieces. Add them into your sauce and incorporate them into your sauce.
Serve. Plate the pasta with the sauce and it is ready to enjoy!
