Cook pasta according to the instructions on the box. Set aside.
Cut the chicken into cubes and sprinkle with about ½ tsp salt and pepper and 1 Tbs creole seasoning-then set aside in a bowl.
To begin, sauté the sausage in the olive oil over medium high heat for about 5 minutes. Add the diced chicken and continue sautéing for about another 8 minutes. Then remove the sausage and chicken from the pan and set aside in a bowl. Leave the oil and browned bits of meat in the pan; next add the butter.
When the butter is just melted and starting to bubble, add the shallots and sauté for about 3 minutes.
Add the the garlic and stir until just aromatic - a minute or two. Add about half the creole seasoning, mix well.
Deglaze the pan with a little chicken stock, scraping all the browned bits off the bottom. Add the remaining chicken stock and mix well.
Add the lemon juice. Mix everything together well and bring to a low boil before lowering the heat. Allow it to reduce to about half, leaving the pan uncovered.
Add in the heavy cream and mix well. Increase the fire and bring everything to a boil, then lower the heat to maintain slight simmer. Stir in the green onions. Keep it at a simmer for about 5 minutes then stir in the creole mustard and mix well.
Add back the chicken and sausage and stir to combined completely. With the heat low, cover the pan and cook on low for about 8 minutes.
Add the remaining creole seasoning and salt and pepper.
Now is the time to add in the cooked pasta. You probably won't use all the pasta-start with about half and mix in thoroughly. Add more as you mix it together but don't add so much that the sauce doesn't coat all the pasta. It should be creamy and all the pasta should be coated with the sauce.