Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add the sliced kielbasa and cook until browned, about 5-7 minutes.

Add the diced bell pepper, onion, and minced garlic to the skillet. Sauté until the vegetables are tender, about 5 minutes.

Pour in the heavy cream and chicken broth. Stir to combine and bring to a simmer.

Add the grated Parmesan cheese, Italian seasoning, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.

Add the cooked pasta to the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes to heat through.

Serve hot, garnished with chopped parsley.