Begin by heating a large pot of water. Once boiling, add salt and cook the pasta according to package directions, reducing the cooking time by one minute.

When the pasta is ready, reserve about 1½ cups of the cooking water, then drain the rest.

While the pasta is cooking, heat the olive oil in a large skillet over medium-high temperature.

Add the sliced kielbasa to the skillet and cook for around 2 minutes until they are browned.

Stir in the chopped onion and continue to cook for another 2 minutes, then incorporate the minced garlic and sauté for an additional 30 seconds.

Dust the mixture with flour, ensuring everything is well coated.

Gradually introduce the chicken broth, constantly stirring for a smooth blend.

Add the half and half, oregano, thyme, chives, and black pepper to the skillet. Allow the mixture to simmer for 2 minutes.

Slowly sprinkle in the shredded cheese and grated parmesan, stirring continuously until fully melted and incorporated. Keep the heat low as you prepare the pasta.

Mix the drained pasta with the cheese sauce, adding ½ cup of the reserved pasta water.

Gently combine to coat the pasta in the sauce, cooking for an extra minute, and add more reserved pasta water if needed to reach desired consistency.