Prepare the penne pasta according to package directions, using salted water to cook. Reserve ½ c of the pasta water before draining. Set cooked pasta aside. This can be done while the rest of the ingredients are cooking

In a large stock pot or Dutch oven, heat one tablespoon of the coconut oil. Season the chicken with a little salt and pepper then saute, stirring often until almost cooked, about 10 min. Remove from the pan and set aside. Heat the remaining oil and add in the diced onion and garlic, cooking until caramelized, about 6-8 minutes, stirring frequently. Add in the seasonings - salt, pepper, bail and parsley and the red bell pepper. Stirring until the pepper is slightly softened. Add in the andouille sausage and cook another 2-3 minutes. Add in the chicken and tomatoes and the pasta stirring well. Let sit on low heat while the cream sauce is being made

Melt the butter in a sauce pan over medium heat, whisk in the flour to form a paste, add in the cream and milk and stir well until heated but not bubbling. Add in the parmesan, tomato paste, salt and pepper and whisk until the sauce starts to thicken and the parmesan is melted. Stir in the shredded mozzarella until melted and the sauce is smooth. Pour the sauce over the pasta mixture in the pan. Add in the sliced basil reserving some for on top of individual portions and serve. Top each serving with additional grated parmesan if desired.