Cook the linguine noodles per package directions. Drain and place in a medium bowl. Add olive oil, 1/2 cup parsley and 1 Tablespoon minced garlic. Cut linguine into 3” pieces. Cover to keep warm.

In a large Dutch oven, melt the butter over medium-high heat. Add the chicken and sausage with part of the light brown sugar. Brown meat in batches, adding part of the brown sugar. Remove to a bowl. After browning, add onion, bell pepper, celery and 2 Tablespoons minced garlic. After vegetables are browned, add white wine to deglaze the pot. Add fire roasted tomatoes and hatch chilies. Return all meat to the pot. Cover and let simmer 10-15 minutes.

Reduce heat to low. Add heavy cream and cheese. Cook on low until cheese is melted and sauce thickens. Fold in warm linguine and stir.