
Bring a large pot of salted water to a boil. Cook the angel hair pasta until just al dente, then drain and set aside. Reserve a little pasta water in case you need to loosen the sauce later.


In a large deep skillet or pot, warm the butter and olive oil over medium heat. Add the sliced bell peppers, onion, celery, garlic and turkey sausage. Season with salt, pepper, basil, oregano, coriander, Creole seasoning and Head Country seasoning, then cook until the vegetables soften and the sausage is browned and heated through.

Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan. Add the rotisserie chicken and cooked shrimp, then simmer for 3 to 5 minutes, just until everything is hot and the shrimp are warmed through.


Stir in the Alfredo sauce. Add the milk to the empty Alfredo jars, shake to loosen the remaining sauce, and pour it into the pot. Add the tomato sauce and stir until smooth and creamy.
Add about half to three-quarters of the cooked pasta, depending on how saucy you like it. Toss until the noodles are coated, then simmer for 2 to 3 minutes. Add a splash of pasta water or broth if the sauce gets too thick. Taste, adjust the seasoning and serve warm.