Add oil to a large skillet (minimum 12x2’’) or dutch oven over medium high heat. Once hot, add the chicken and cook, flipping once, to brown on all sides (don't cook chicken through). Remove to a bowl. Add sausage and cook until browned on both sides. Add to the bowl with the chicken.

Reduce heat to medium and add remaining oil to the pan, scraping up any leftover browned bits from the pan. Add onions, celery, bell pepper, and garlic then sauté for 3 minutes. Add basil, Cajun seasoning, diced tomatoes, salt and pepper then stir well to combine.

Add chicken broth, water, and dry pasta and bring mixture to a gentle boil. Add reserved meat to the pan. Reduce heat, cover pan with fitted lid, and cook for about 11 minutes. Remove lid to stir once or twice during cooking.