Heat Olive oil in a large skillet over medium-high heat. Sear Chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and let rest, then slice.
In the same skillet, cook Andouille sausage until browned and slightly crispy, about 5-7 minutes. Remove from skillet and set aside.
Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
In the same skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with Dry sherry, scraping up any browned bits. Let reduce slightly.
Pour in Heavy cream and bring to a simmer. Reduce heat to low and stir in Parmigiano-Reggiano and Smoked paprika until melted and smooth.
Season Sauce with Salt and White pepper.
Add cooked Pasta, Chicken, and Andouille sausage to the Sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
Garnish with Chopped chives and serve immediately.
