Season chicken with Tony's and cook in a dutch oven or cast irons skillet for 8 minutes on medium-high, then flip and cook for another 8 on medium. Remove from pan, let cool, and then cut into small pieces.
Add sausage to the Dutch oven and brown for 10 minutes, stirring occasionally. Remove from pan and blot grease from the sausage.
Add cubed pork to the hot Dutch oven and let brown for 10 minutes on medium high heat, stirring every 3 minutes. Remove from Dutch oven.
Dice the onion, bell pepper, and celery and add to the Dutch oven with ¼ cup of water. Cook on medium-low for 25-30 minutes, stirring occasionally.
Add beef bouillon cubes, garlic powder, Tony's, hot sauce, and Kitchen Bouquet and cook down for 5 minutes. (Crumbling bouillons before adding to the pot helps to cook down)
Add in cream of chicken and meats and stir to combine
Add in water and stir to combine, bring to boil.
Add in pasta and stir to make sure all noodles are touching the liquid
Lower the fire to medium-high and cover the Dutch oven completely.
Let the pastalaya boil for 3 minutes, stir gently, and then cover and let boil for another 3 minutes. Continue this until pasta is al dente (about 10-12 minutes total).
Turn off fire, cover completely and let sit for 10 minutes.