Start by bringing a large pot of water to a boil. Add a pinch of salt for flavor. Toss in the linguine and cook it until al dente, about 8 to 10 minutes. Drain the pasta, but save a bit of that pasta water; it can be a lifesaver for your sauce!

In a separate large skillet, heat a splash of oil over medium-high heat. Add the diced chicken and cook it until it’s browned on all sides – about 5-7 minutes. Toss in the shrimp and sausage, sautéing until the shrimp turns pink and the sausage is warmed through. You want a bit of a sear on everything for that extra layer of flavor.

Once the proteins are ready, throw in the diced green bell pepper, sliced red onion, and tomatoes. Stir everything together, cooking until the vegetables are tender but still have a bit of crunch. This should take about 3-5 minutes.

In a separate bowl, mix together all the ingredients for the Creole Butter Sauce. Once blended, add it directly to the protein and vegetable mix. The heat will help the sauce come together beautifully.

Now it’s time to incorporate that luscious pasta! Add the drained linguine to the pan, tossing everything together. If it seems too dry, introduce a splash of seafood broth or some of that reserved pasta water. Ensure every piece of pasta is coated in the creamy sauce.

Taste the mixture and adjust your spices. A little cayenne here and a sprinkle of sea salt there can take this dish up a notch. Embrace your inner chef and make this recipe your own!

Plate it up and serve hot. You might want to sprinkle some extra scallions or crushed red pepper flakes on top for an added flourish. It’s time to dig in!