Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

Introduction

Delicious Pappadeaux Mardi Gras Pasta is a vibrant, Cajun-inspired dish packed with tender chicken, succulent shrimp, and smoky andouille sausage. Creamy, spicy, and full of flavor, this pasta is perfect for bringing a little Mardi Gras magic to your dinner table.

Ingredients

• 12 ounces Penne Pasta (or fusilli, rigatoni)
• 1 pound Boneless Skinless Chicken Breast (can be replaced with turkey or omitted)
• 1 pound Shrimp (scallops as an alternative)
• 8 ounces Andouille Sausage (try chorizo or kielbasa for different flavors)
• 1 cup Bell Peppers (mixed colors or one color)
• 1 small Red Onion (can substitute yellow onion)
• 3 cloves Garlic, minced (or garlic powder if needed)
• 1 cup Heavy Cream (for richness; can use half-and-half)
• 1 cup Parmesan Cheese (or Pecorino Romano, nutritional yeast)
• 2 tablespoons Cajun Seasoning (adjust to your spice preference)
• 2 tablespoons Olive Oil (for sautéing proteins)
• Salt, to taste
• Pepper, to taste
• 2 tablespoons Chopped Parsley (for garnish)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain the pasta and set aside.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Season the chicken with Cajun seasoning and cook until golden brown and cooked through, about 4-5 minutes. Remove from the skillet and keep warm.
3. Step 3: In the same skillet, add shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside with the chicken.
4. Step 4: Add more olive oil to the skillet if needed. Sauté the andouille sausage for about 2 minutes. Then add the bell peppers, onion, and garlic, cooking until tender, around 4 minutes.
5. Step 5: Pour in the heavy cream and let it simmer for 2-3 minutes. Stir in the Parmesan cheese until melted. Season with salt and pepper to taste.
6. Step 6: Add the cooked chicken, shrimp, and pasta back into the skillet. Toss everything together and heat through for 1-2 minutes.
7. Step 7: Sprinkle with chopped parsley before serving. Enjoy your festive Cajun-inspired pasta!

Tips & Variations

• Use turkey or omit the chicken for a lighter version. Scallops can replace shrimp for a different seafood twist.
• Mix different bell pepper colors for a vibrant look and varied flavor.
• Adjust Cajun seasoning according to your preferred spice level to make it milder or spicier.
• Try chorizo or kielbasa instead of andouille for a new flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, stirring occasionally to retain creaminess and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes! Fusilli, rigatoni, or even fettuccine work well as substitutes for penne, holding the sauce nicely.

Is this dish spicy?

The Cajun seasoning gives it a moderate spiciness, which you can adjust by adding more or less seasoning according to your preference.

Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

Delicious Pappadeaux Mardi Gras Pasta is a vibrant Cajun-inspired dish combining tender chicken, succulent shrimp, flavorful andouille sausage, and colorful vegetables tossed in a creamy Cajun-spiced Parmesan sauce served over perfectly cooked penne pasta. This one-pan meal offers an exciting balance of spice, creaminess, and hearty protein, perfect for fans of bold southern flavors.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun, Southern American

Ingredients

Scale 1x2x3x

For the Pasta

• 12 ounces Penne Pasta (can be substituted with fusilli or rigatoni)

For the Proteins

• 1 pound Boneless Skinless Chicken Breast (can be replaced with turkey or omitted)
• 1 pound Shrimp (alternative: scallops)
• 8 ounces Andouille Sausage (alternative: chorizo or kielbasa)

For the Veggies

• 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)

For the Sauce

• 1 cup Heavy Cream (for richness; half-and-half can be used)
• 1 cup Parmesan Cheese (alternatives: Pecorino Romano or nutritional yeast)
• 2 tablespoons Cajun Seasoning (adjust for spice preference)

For Cooking

• 2 tablespoons Olive Oil (for sautéing)
• Salt (to taste)
• Pepper (to taste)

For Garnish

• 2 tablespoons Chopped Parsley

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain the pasta using a colander and set aside to keep warm.
2. Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with Cajun seasoning. Cook the chicken until golden brown and cooked through, about 4-5 minutes per side depending on thickness. Remove chicken from skillet and keep warm.
3. Cook the Shrimp: In the same skillet, add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Remove shrimp and set aside with the chicken.
4. Sauté the Sausage and Vegetables: Add a bit more olive oil to the skillet, then add the sliced andouille sausage and sauté for about 2 minutes. Next, add the chopped bell peppers, red onion, and minced garlic and cook until the vegetables are tender, approximately 4 minutes.
5. Create the Sauce: Pour the heavy cream into the skillet and bring to a gentle simmer for 2-3 minutes, allowing it to thicken slightly. Stir in the Parmesan cheese until fully melted and smooth. Season the sauce with salt and pepper to taste.
6. Combine Everything: Return the cooked chicken and shrimp to the skillet along with the drained pasta. Toss everything together gently to fully combine and heat through for 1-2 minutes.
7. Add Garnish and Serve: Sprinkle the chopped parsley over the pasta for a fresh pop of color and flavor. Serve immediately, either plated individually or family style.

Notes

• This dish is versatile; feel free to use different proteins like turkey or scallops or swap vegetables according to preference.
• If you prefer a lighter sauce, substitute half of the heavy cream with half-and-half or milk.
• Adjust the amount of Cajun seasoning based on your personal heat tolerance.
• Use gluten-free pasta to make this recipe gluten-free if needed.
• Leftovers can be refrigerated and gently reheated; add a splash of cream to loosen the sauce if needed.
• Tried this recipe? Let us know how it was!

Keywords: Cajun pasta, Mardi Gras pasta, Pappadeaux style, Cajun seasoning, creamy pasta, andouille sausage pasta, shrimp pasta, chicken pasta, Mardi Gras recipe