In large skillet, heat the oil over medium heat. Add the onion and garlic; saute for 5 minutes or until softened. If necessary, add about 1/4 cup of chicken broth to the skillet to prevent the onion or garlic from over-browning.

Meanwhile, bring a large pot of lightly salted water to boiling. Add the pasta; cook for 4 minutes. Add the broccoli. Return the water to a boil; cook for 5 minutes or until broccoli and pasta are cooked. Drain in a large colander.

Once the onion mixture is softened, add the chicken broth, the Alfredo sauce, Italian seasoning, nutmeg, cayenne and chicken strips. Bring to a simmer over medium-high heat; lower the heat and simmer for 3 to 4 minutes or until chicken is no longer pink.

Stir the chicken sausage and tomato wedges into the skillet. Gently heat through. Add the drained pasta and broccoli; stir gently to combine. Add 2 tablespoons Parmesan; toss to combine. Transfer the pasta to a large serving bowl or platter. Top with remaining Parmesan and then serve immediately.