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Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/delicious-pappadeaux-mardi-gras-pasta-for-cajun-lovers-recipe/