A big pot of salted water goes on the stove first. Once it’s boiling, I add the linguine and cook it until just al dente, about 9 minutes, then drain and set aside with a cup of the starchy water.

My cast iron skillet gets a tablespoon of olive oil over medium-high heat, then the cubed chicken goes in with a sprinkle of Cajun seasoning. I cook it for 6 minutes, turning once, until browned through.

Doneness cue: it should sound like a light sizzle, not a wet splatter, and turn opaque all the way through before I pull it.

The same skillet gets a touch more oil, then the shrimp go in with another dash of Cajun seasoning. Two minutes per side is enough, until they turn that solid pink-orange color.

My first attempt left the shrimp in too long and they turned rubbery. Pull them the second they curl into a loose C shape, not a tight one.

Sliced beef goes into the same pan next. I let it brown for 3 minutes, stirring occasionally so it colors evenly on both sides without burning.

Onion, all three bell peppers, and the garlic go in together. Four minutes of stirring gets the peppers past their raw crunch while they still hold some shape.

Heat comes down to medium here, then the heavy cream goes in. I scrape up the browned bits stuck to the pan bottom with a wooden spoon as it warms.

Diced tomatoes go in next, followed by the Parmesan. I stir until the cheese melts fully, about a minute, watching the heat closely so the dairy doesn’t separate.

Doneness cue: the sauce should look glossy and cling to the spoon, not grainy or broken apart.

Smoked paprika, black pepper, salt, and any leftover Cajun seasoning go in next. I fold in the chicken, shrimp, sausage, and drained linguine, loosening the sauce with reserved pasta water when it looks too thick.

Once everything is warmed through, about 2 minutes, the skillet comes off the heat. I scatter chopped parsley over the top right before serving straight from the pan.