First things first. Let’s gather all the ingredients. This makes for an efficient cooking experience. You don’t want to run around looking for something when you’re in the middle of sautéing chicken, right?

Start a pot of salted water boiling. Cook the linguine according to the package instructions, usually about 8-10 minutes, until it’s al dente. Once cooked, drain and set aside. Make sure to save a cup of the pasta water. It’s a magic component for our sauce.

In a large skillet, heat the olive oil over medium-high heat. Sprinkle salt and pepper on both sides of the chicken breasts. Sauté them for about 5-6 minutes on each side or until they look golden brown and cooked through.

With the chicken cooked, remove it from the skillet and let it rest. In the same skillet, toss in the shrimp. They'll require only a few minutes to cook. You’ll notice them turning pink and opaque, and that’s your cue to pull them off the heat.

Now, back to that buttery skillet. Pour in the white wine, scraping up all those delicious bits stuck to the bottom. Stir in the lemon juice followed by the heavy cream and milk. Bring this to a gentle simmer, and let it reduce for a couple of minutes. This is where those flavors meld together.

Time to spice things up! Add in the poultry herb blend, cayenne pepper, white peppercorns, dehydrated onion flakes, and granulated garlic. Stir well to combine everything. It’s already smelling divine!

Next, return the chicken and shrimp to the skillet. Toss them in the sauce, ensuring they’re nicely coated. If our sauce seems too thick, just add a bit of that reserved pasta water until you reach your desired consistency.

Last but certainly not least, slowly stir in the grated Parmesan cheese. The cheese melts into that creamy concoction, thickening it just enough.

Pour the creamy chicken and shrimp mixture over your cooked linguine. Toss gently to mix, and voila! You’ve created a meal that’s sure to impress.