Bring water to a boil for the bow ties. Cook for 12 minute Let drain.
Heat the olive oil in a large, preferably non-stick, skillet. Add the sausage and cook until not longer pink. Set aside in a bowl.
Add the cubed chicken, parsley and garlic, and continue to cook, stirring frequently, until the chicken is opaque and cooked through about 8 minutes. Remove to bowl.
Add the onion and orange pepper and cook 2-3 minute Remove to bowl.
In a large skillet, melt the butter over medium heat. Add the flour and stir just until mixed.
Add the evaporated milk, regular milk and chicken broth and cook, stirring often, until the sauce thickens and begins to simmer.
Remove from heat and add the Asiago cheese, stirring just until the cheese melts smoothly into the sauce. Set aside.
Add the Asiago sauce and season with salt and pepper. Stir to combine.
cook the bow tie pasta in a large pot of boiling salted water until tender but not mushy.
To the sauce add the chicken, sausage and onion/peppers mixture. Then add drained bow ties. Toss to combine and heat through. Serve immediately, with additional grated Asiago cheese sprinkled on top, if desired.