Heat a large skillet to medium high, then add in 1 tablespoon of olive oil. Once hot, add in chicken sausage. Spread it as best you can to promote browning. Cook 3-4 minutes, then flip and cook another 3-4 minutes. Stir occasionally for evening cooking. Transfer to plate and set aside for now.

Add remaining olive oil to the pan, then add in mushrooms and onions. cook 5-8 minutes or until then veggies have softened. Add in the garlic and cook another 30 seconds or until nice and fragrant. Transfer to plate and set aside for now.

Return the pan to the stove, then pour in the broth to deglaze the pan. Scrape the bottom of the pan with your wooden spoon to get all the seared bits of flavored mixed in. Reduce heat to medium-low and allow to simmer for about 4-5 minutes to reduce.

Add heavy cream and parmesan to the broth and stir until smooth.

Pour the chicken sausages, mushrooms, onions, and garlic back into the pan and coat with sauce. Add in the spinach and mix to cover. Cook another 3-5 minutes or until spinach is wilted.