Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken sausage and cook until browned lightly, about 3-4 minutes.
Meanwhile, heat a large pot of water seasoned with salt. Bring to a boil. Cook pasta according to package directions, about 11-12 minutes.
When the chicken sausage is browned, remove from the skillet and set aside on a plate. Add the mushrooms to the skillet and season with a pinch of salt, stirring until they begin to release their liquid.
Stir in minced garlic. Cook the mushrooms until most of the liquid has evaporated and they're lightly browned, about 5-7 minutes.
Pour half and half over the mushrooms and stir. Add spinach to the skillet and toss until just beginning to wilt.
Sprinkle in cheeses and stir until they're melted and have formed a sauce. {You can thin it out a bit with pasta water if needed.}
Add cooked pasta to the sausage and mushroom mixture and toss to coat pasta and distribute ingredients evenly. Serve hot with an extra sprinkle of Parmesan cheese over top if desired.