In a large skillet or Dutch oven over medium-high heat, cook the Italian sausage until it's browned and cooked through, breaking it apart with a spoon. Remove the sausage from the skillet and set it aside.

Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the BBQ sauce, honey, red pepper flakes, and smoked paprika. Let it simmer for a minute to allow the flavors to meld.

Pour in the chicken broth and bring to a boil. Add the uncooked pasta, stir well, and reduce the heat to a simmer. Cover and cook for 12-15 minutes, or until the pasta is al dente, stirring occasionally.

Once the pasta is cooked, stir in the heavy cream and the cooked sausage. Let it simmer for another 2-3 minutes until the sauce has thickened. Remove from the heat, stir in the grated Parmesan cheese, and garnish with fresh parsley before serving.