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Pappadeaux Mardi Gras Pasta

Pappadeaux Mardi Gras Pasta

Enjoy the flavors of New Orleans with this Pappadeaux Mardi Gras Pasta, perfect for Cajun lovers. A creamy, protein-packed dish ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Cajun / American
Calories: 850
Ingredients Equipment Method Video Notes

Ingredients
  

  • 12 ounces Penne Pasta
  • 1 pound Boneless Skinless Chicken Breast cut into bite-sized pieces
  • 1 pound Shrimp peeled and deveined
  • 8 ounces Andouille Sausage sliced
  • 1 cup Bell Peppers diced (mixed colors)
  • 1 small Red Onion chopped
  • 3 cloves Garlic minced
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese grated
  • 2 tablespoons Cajun Seasoning
  • 2 tablespoons Olive Oil
  • 2 tablespoons Chopped Parsley
  • Salt and Pepper to taste

Equipment

  • Large Pot
  • Skillet
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 10-12 minutes. Drain and set aside.
  2. In a skillet, heat olive oil over medium-high heat. Season chicken with Cajun seasoning and cook until golden brown, about 4-5 minutes. Remove and keep warm.
  3. In the same skillet, add shrimp and cook until pink and opaque, about 2-3 minutes. Set aside with the chicken.
  4. Add more olive oil if needed, then sauté sausage for 2 minutes. Add bell peppers, onion, and garlic; cook until tender, about 4 minutes.
  5. Pour in heavy cream and simmer for 2-3 minutes. Stir in Parmesan until melted and adjust seasoning with salt and pepper.
  6. Add chicken, shrimp, and pasta to the skillet and toss to combine, heating through for 1-2 minutes.
  7. Sprinkle with parsley and serve either on plates or family style.

Video

Notes

Do not overcook shrimp. Adjust Cajun seasoning to taste.