In a small bowl mix together the seasoning, cayenne pepper, white pepper, onion powder and garlic powder. Divide spice mixture in half.
In a small frypan melt butter over low heat. Slowly stir in cream and milk and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently until slightly reduced and thickened to desired sauce consistency. Remove from heat and set aside.
Preheat barbecue to high heat. Meanwhile bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain and set aside.
In a large frypan heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the frypan and cook for 16 to 20 minutes or until no longer pink in centre and juices run clear. Remove from heat and set aside.
Lightly oil grate. Cook prawns on preheated barbecue for 3 to 4 minutes or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled prawns. Ladle generously with cream sauce. Garnish with Romano cheese, if desired.