Preheat your oven to 375°F (190°C). While that’s heating up, boil a big pot of salted water. Cook your pasta just shy of al dente—about 2 minutes less than the package says. Drain and set aside.

In a large skillet, warm up the olive oil over medium heat. Toss in the diced onion and sauté for about 3–4 minutes until it softens and smells amazing.

Stir in the garlic and cook for about 30 seconds, just until fragrant. Then add in the sausage, breaking it up with a spoon. Let it brown and cook through—this usually takes 6–7 minutes.

Sprinkle in the Italian herbs and red pepper flakes. Give it a stir and pour in the chicken broth. Let it bubble away for 2–3 minutes to reduce slightly.

Lower the heat and slowly pour in the heavy cream. Stir gently, then add the Parmesan. Keep stirring until everything blends into a rich, velvety sauce.

Add your pasta to the skillet and stir in about ½ cup of Mozzarella. Mix until every piece of pasta is coated in creamy goodness. Taste and adjust seasoning if needed.

Transfer to a greased 9×13 baking dish. Sprinkle the rest of the Mozzarella evenly on top.

Bake for 20–25 minutes until bubbly and golden on top. Finish with a scatter of chopped parsley for a fresh pop of color.

Serve warm—it's cozy, cheesy, and perfect for weeknights or lazy weekends.