Description
Savor the rich flavors of Cajun cuisine with this Delicious Pappadeaux Mardi Gras Pasta, featuring tender chicken, succulent shrimp, spicy andouille sausage, and a creamy Parmesan sauce tossed with perfectly cooked penne pasta. This dish is a vibrant celebration of bold spices and hearty ingredients, perfect for any Cajun lover craving an indulgent, flavorful meal.
Ingredients
Scale
Pasta
- 12 ounces Penne Pasta (can be swapped with fusilli or rigatoni)
Proteins
- 1 pound Boneless Skinless Chicken Breast (turkey or omitted if preferred)
- 1 pound Shrimp (can substitute with scallops)
- 8 ounces Andouille Sausage (alternatives: chorizo or kielbasa)
Vegetables and Aromatics
- 1 cup Bell Peppers (mixed colors or one color)
- 1 small Red Onion (can substitute with yellow onion)
- 3 cloves Garlic (minced, or garlic powder as substitute)
Dairy and Sauces
- 1 cup Heavy Cream (can substitute half-and-half)
- 1 cup Parmesan Cheese (or Pecorino Romano or nutritional yeast)
Seasonings and Oils
- 2 tablespoons Cajun Seasoning (adjust to spice preference)
- 2 tablespoons Olive Oil (for sautéing)
- Salt (to taste)
- Pepper (to taste)
Garnish
- 2 tablespoons Chopped Parsley (fresh color and flavor)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, approximately 10 to 12 minutes. Drain the pasta thoroughly and set aside for later use.
- Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Season the boneless skinless chicken breast with Cajun seasoning. Cook the chicken pieces until they develop a golden-brown crust, about 4 to 5 minutes per side. Remove the chicken from the skillet and keep warm.
- Cook the Shrimp: In the same skillet, add the shrimp and cook until they turn pink and opaque, which typically takes 2 to 3 minutes. Set the shrimp aside with the cooked chicken.
- Sauté the Sausage and Vegetables: Add additional olive oil to the skillet as needed. Sauté the andouille sausage for about 2 minutes to brown slightly. Then add the diced bell peppers, chopped red onion, and minced garlic, cooking until the vegetables are tender, approximately 4 minutes.
- Create the Sauce: Pour the heavy cream into the skillet and allow it to simmer gently for 2 to 3 minutes to thicken slightly. Stir in the Parmesan cheese until fully melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.
- Combine Everything: Return the cooked chicken and shrimp to the skillet along with the drained pasta. Toss all ingredients together carefully to combine and heat through, about 1 to 2 minutes, ensuring the sauce coats all components evenly.
- Add Garnish and Serve: Sprinkle the dish with freshly chopped parsley for a burst of color and flavor. Serve the Mardi Gras pasta hot, either plated individually or family style for sharing.
Notes
- You can substitute the penne pasta with fusilli or rigatoni to vary texture.
- Turkey or no protein can be used to adapt the recipe to dietary preferences.
- Scallops and other sausages like chorizo or kielbasa make delicious alternatives.
- Half-and-half can replace heavy cream for a lighter sauce.
- For a vegetarian version, omit all meat and use plant-based substitutes or extra veggies.
- Adjust the Cajun seasoning to suit your preferred level of spice.
- Ensure not to overcook the shrimp to keep them tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Keywords: Pappadeaux Mardi Gras Pasta, Cajun pasta recipe, Cajun chicken and shrimp pasta, creamy Cajun pasta, andouille sausage pasta
