Pappadeaux Mardi Gras Pasta is a creamy Cajun penne loaded with chicken, shrimp, and andouille sausage, tossed in a rich Parmesan cream sauce with sautéed peppers and onions. It’s bold, indulgent, and packed with flavor in every bite.
INGREDIENTS
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breast cubed
- 1 pound shrimp peeled and deveined
- 8 ounces andouille sausage sliced
- 1 cup mixed bell peppers sliced
- 1 small red onion diced
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 2 tablespoons chopped parsley
DIRECTIONS
- Bring a large pot of salted water to a boil. Cook penne until al dente, about 10 to 12 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium high heat. Season chicken with Cajun seasoning. Cook for 4 to 5 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add shrimp. Cook 2 to 3 minutes until pink and opaque. Remove and set aside with the chicken.
- Add a little more olive oil if needed. Sauté andouille sausage for 2 minutes. Add bell peppers, red onion, and garlic. Cook about 4 minutes until softened.
- Lower heat to medium. Pour in heavy cream and simmer for 2 to 3 minutes. Stir in Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
- Return chicken and shrimp to the skillet. Add cooked penne. Toss everything together and heat through for 1 to 2 minutes. If sauce is too thick, add a splash of pasta water.
- Sprinkle with chopped parsley. Serve family style or plate individually.
