Outback Steakhouse Queenland Chicken and Shrimp

1/2 cup milk
2 Tbsp. butter
1 cup cream
1/4 tsp. poultry seasoning
1/8 − 1/4 tsp. cayenne (adjust to taste)
1/8 tsp. white pepper
1/8 tsp. onion powder
1/2 cup white wine
1 Tbsp. garlic powder
1 lb. linguine
4 chicken breasts
8 oz. shrimp
1 Tbsp. olive oil

Mix spices together thoroughly.
Place cream and milk in pan with butter and 1/2 spice mixture.
Cook to thicken and set aside.
Cook linguine to the al dente stage.
Saute chicken breasts with wine and remaining spices until done.
Remove and set aside.
Saute shrimp in pan, adding more wine if necessary.
Serve each breast on a bed of linguine with shrimp.
Cover with sauce.