Description
Pappadeaux Mardi Gras Pasta is a vibrant, hearty dish featuring tender penne or linguine tossed with Cajun-seasoned chicken, Andouille sausage, and succulent shrimp in a creamy, flavorful sauce made with heavy cream, chicken broth, and Parmesan cheese. This festive recipe blends the bold flavors of the South with rich ingredients, making it a perfect meal to celebrate Mardi Gras or any occasion that calls for a comforting, spicy pasta delight.
Ingredients
Scale
Pasta
- 12 oz penne or linguine pasta
Protein
- 1/2 lb Andouille sausage, sliced
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb boneless chicken breast, sliced
Vegetables & Aromatics
- 1 bell pepper (red or green), sliced
- 1/2 red onion, sliced
- 3 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
Seasonings
- 1–2 teaspoons Cajun seasoning (to taste)
- Salt and pepper to taste
- Optional: crushed red pepper flakes for extra heat
Garnish
- Chopped parsley (for garnish)
- Extra Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne or linguine pasta and cook until al dente, usually about 9–11 minutes depending on pasta type. Drain the pasta and set aside to keep warm.
- Cook chicken and sausage: In a large skillet over medium-high heat, add olive oil and butter. Once melted and hot, add the sliced chicken breast and Andouille sausage. Season with 1 teaspoon of Cajun seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5–7 minutes. Remove from the skillet and set aside.
- Sauté vegetables and shrimp: In the same skillet, add the sliced bell peppers and red onion. Sauté until tender, approximately 4–5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Add the shrimp and cook for 2–3 minutes, until pink and opaque.
- Make the sauce: Reduce heat to medium. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with more Cajun seasoning, salt, pepper, and optionally crushed red pepper flakes for heat.
- Combine all ingredients: Return the cooked chicken and sausage to the skillet. Add the cooked pasta and toss everything together thoroughly so the pasta is well coated with the creamy Cajun sauce.
- Garnish and serve: Sprinkle chopped parsley and extra Parmesan cheese over the top for garnish. Serve hot, ideally with crusty bread on the side to soak up the delicious sauce.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- For more spice, increase the Cajun seasoning or add crushed red pepper flakes as desired.
- Andouille sausage can be substituted with smoked sausage if unavailable.
- Use gluten-free pasta to make the dish gluten free.
- Leftovers keep well in the refrigerator for up to 2 days and can be reheated gently on the stovetop or microwave.
