Cajun Pastalaya

2 tablespoons butter
1 pound andouille sausage, sliced
1 cup finely chopped celery
1 large sweet onion, finely chopped
1 large green bell pepper, finely chopped
3 cloves garlic, finely chopped
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 (28 ounce) can crushed tomatoes
1 teaspoon sweet paprika
1 teaspoon creole seasoning (see below)
1/4 teaspoon cayenne pepper (optional)
2 cups chicken broth
1 (16 ounce) package penne pasta
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup heavy whipping cream
1/4 cup chopped green onions
1/4 cup Parmesan cheese

Melt butter in a large pot over medium heat.
Add sausage and cook for 2 minutes.
Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes.
Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more.
Add tomatoes, paprika, creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
Add broth to the pot and return to a simmer.
Add pasta and simmer for 8 minutes.
Add shrimp.
Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
Stir in cream.
Stir in thyme, oregano, and basil.
Cook until just heated through, 3 to 5 minutes more.
Serve topped with green onions and Parmesan cheese.