Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe
A rich and creamy Cajun-inspired pasta dish featuring penne tossed with sautéed chicken, shrimp, and andouille sausage, all combined with a flavorful blend of bell peppers, onions, and garlic in a Parmesan-infused heavy cream sauce. Perfect for Mardi Gras celebrations or any time you crave bold, zesty flavors with a comforting touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Scale
Pasta
- 12 ounces Penne Pasta (can substitute with fusilli or rigatoni)
Proteins
- 1 pound Boneless Skinless Chicken Breast (can replace with turkey or omit)
- 1 pound Shrimp (can substitute with scallops)
- 8 ounces Andouille Sausage (alternative: chorizo or kielbasa)
Vegetables & Aromatics
- 1 cup Bell Peppers (mixed colors or single color)
- 1 small Red Onion (can substitute yellow onion)
- 3 cloves Garlic (minced; garlic powder as substitute)
Dairy & Seasoning
- 1 cup Heavy Cream (can use half-and-half)
- 1 cup Parmesan Cheese (can use Pecorino Romano or nutritional yeast)
- 2 tablespoons Cajun Seasoning (adjust to taste)
- 2 tablespoons Olive Oil (for sautéing)
- Salt, to taste
- Pepper, to taste
- 2 tablespoons Chopped Parsley (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 10-12 minutes. Drain well and set aside.
- Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with Cajun seasoning and cook until golden brown and cooked through, about 4-5 minutes per side. Remove chicken from skillet and keep warm.
- Cook the Shrimp: In the same skillet, add shrimp and sauté until they turn pink and opaque, around 2-3 minutes. Remove and set aside with the chicken.
- Sauté the Sausage and Vegetables: Add additional olive oil if needed, then sauté the andouille sausage for about 2 minutes. Add bell peppers, red onion, and garlic to the skillet and cook until vegetables become tender, approximately 4 minutes.
- Create the Sauce: Pour the heavy cream into the skillet with the vegetables and sausage, then simmer gently for 2-3 minutes. Stir in the Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste.
- Combine Everything: Add the cooked chicken, shrimp, and pasta back into the skillet. Toss thoroughly to combine and heat through for 1-2 minutes so all flavors meld together.
- Add Garnish and Serve: Sprinkle chopped parsley over the top and serve immediately, either plated individually or family style.
Notes
- You can substitute penne pasta with fusilli or rigatoni for different textures.
- For a lower-fat option, use half-and-half instead of heavy cream.
- Adjust Cajun seasoning to fit your preferred spice level.
- Substitute andouille sausage with chorizo or kielbasa for flavor variation.
- Use garlic powder if fresh garlic is unavailable.
- Leftover pasta can be refrigerated for up to 2 days and gently reheated.
Keywords: Mardi Gras Pasta, Cajun Pasta, Creamy Cajun Pasta, Chicken and Shrimp Pasta, Andouille Sausage Pasta, Cajun Seasoning Pasta
