Bring a large pot of salted water to a boil and cook penne pasta until nearly al dente (10-12 minutes), reserving 1 cup of pasta water before draining.

In a large sauté pan over medium-high heat, sear diced chicken breast seasoned with Emeril's Essence and salt until browned (about 3 minutes per side), then set aside.

Add andouille sausage, onions, and bell peppers to the pan and sauté until lightly caramelized and onions are translucent (about 3 minutes).

Add minced garlic and sauté for 30 seconds.

Deglaze the pan with chicken stock, scraping up any browned bits. Add diced tomatoes, fresh thyme, remaining Emeril's Essence, and salt; cook for 2 minutes.

Stir in skim milk and cook for another 2 minutes.

Return the chicken and cooked pasta to the pan, along with the reserved pasta water. Cook until the chicken is cooked through, pasta is al dente, and most of the water has evaporated (about 3 minutes).

Remove from heat, toss with fresh basil and grated Parmesan cheese, and serve hot.