Bring a large pot of water to a rolling boil. Add salt; it should taste like the ocean. Toss in the whole-wheat linguine, cooking it according to the package instructions until al dente. This usually takes about 8-10 minutes.  Make sure to reserve about 3/4 cup of the cooking water before draining. Trust me, that starchy water will elevate your sauce later.

In a large skillet, heat the extra-virgin olive oil and unsalted butter over medium heat. Once hot, add the chopped sweet onion and bell pepper. Sauté for about 3 minutes until they start to soften. Next, toss in the diced mushrooms.  Season with 1/2 tsp of sea salt, garlic powder, smoked paprika, and red pepper flakes. Cook until the mushrooms are tender, roughly 5 more minutes.

Sprinkle the unbleached all-purpose flour into the skillet with the veggies, stirring continuously for about a minute. This will help thicken your sauce.  Gradually whisk in the low-sodium chicken broth and 2% milk. Bring it to a gentle simmer, allowing it to thicken for about 3-5 minutes. Don’t forget to stir to avoid lumps!

Once your sauce is creamy and thickened, mix in the roasted red peppers and 1 1/2 cups of the shredded sharp cheddar cheese until melted. This creates a dreamy, cheesy goodness. If the sauce is too thick, add a splash of that reserved pasta water to reach your desired consistency.

Add the cooked pasta to the skillet along with the shredded rotisserie chicken. Toss it all together, ensuring everything is coated with the creamy sauce. Add more reserved pasta water as needed. You want each strand to be enveloped in flavor but not swimming in liquid.

Finally, garnish with the remaining cheese and perhaps a sprinkle of fresh herbs, if you have some handy. Serve hot, and watch as everyone devours it. Enjoy those compliments—you’ve earned them!