Let’s start by prepping all our ingredients. Dice the chicken, slice the sausage, and get those shrimp peeled and ready. Also, chop your veggies—bell pepper, red onion, roma tomato, and scallions.

Cook the linguine according to the package instructions until al dente. Drain and set aside. Ensure not to overcook the pasta as it will continue to cook when mixed with the sauce.

In a large skillet, heat a tablespoon of oil over medium-high heat. Cook the chicken until browned and thoroughly cooked. Remove and set aside. In the same skillet, sear the andouille sausage until it starts to brown. Remove and set aside. Lastly, in the same skillet, cook the shrimp until pink and cooked through. Remove and set aside.

Add another tablespoon of oil to the same skillet. Toss in the green bell pepper, red onion, and roma tomato. Sauté until they start to soften, around 3-4 minutes.

To the same skillet, add the softened butter. Once it begins to melt, add in the minced garlic, Worcestershire sauce, ground cayenne, black pepper, thyme, oregano, sea salt, crushed red pepper flakes, parsley, and lemon zest. Stir this blend until the butter is fully melted and all ingredients are well combined.

Pour in a splash of seafood broth to the skillet to help incorporate all the flavors. Now, add back the cooked chicken, sausage, shrimp, and pasta. Toss well, making sure everything is evenly coated with the sauce.

Let it simmer for a few minutes for all the flavors to meld together, stirring occasionally. If the mixture becomes too dry, add a bit more seafood broth.