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Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers Recipe

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★★★★★

4.5 from 110 reviews

A flavorful Cajun-inspired Mardi Gras pasta dish combining penne with sautéed chicken, shrimp, and andouille sausage in a rich, creamy Parmesan sauce accented with bell peppers, onions, garlic, and Cajun seasoning. Perfect for lovers of bold, spicy, and comforting meals.

Ingredients

Scale

For the Pasta

  • 12 ounces Penne Pasta (or fusilli or rigatoni)

For the Proteins

  • 1 pound Boneless Skinless Chicken Breast (or turkey or omitted)
  • 1 pound Shrimp (or scallops)
  • 8 ounces Andouille Sausage (or chorizo or kielbasa)

For the Veggies

  • 1 cup Bell Peppers (mixed colors or single color)
  • 1 small Red Onion (or yellow onion)
  • 3 cloves Garlic (minced; garlic powder substitute possible)

For the Sauce

  • 1 cup Heavy Cream (or half-and-half)
  • 1 cup Parmesan Cheese (or Pecorino Romano or nutritional yeast)
  • 2 tablespoons Cajun Seasoning (adjust to taste)

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 well using a colander and set aside.
  2. Sauté the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breast with Cajun seasoning, then cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken and keep warm.
  3. Cook the Shrimp: In the same skillet, add the shrimp and cook until they turn pink and opaque, roughly 2-3 minutes. Remove and set aside with the chicken.
  4. Sauté the Sausage and Veggies: Add additional olive oil if needed. Sauté the sliced andouille sausage for about 2 minutes, then add the diced bell peppers, chopped red onion, and minced garlic. Cook until the vegetables are tender, about 4 minutes.
  5. Create the Sauce: Pour in the heavy cream and simmer gently for 2-3 minutes to slightly thicken. Stir in the Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
  6. Combine Everything: Return the cooked chicken, shrimp, and drained pasta to the skillet. Toss all ingredients together thoroughly and heat through for 1-2 minutes so flavors meld.
  7. Add Garnish and Serve: Sprinkle with chopped parsley for a fresh color and flavor accent. Serve immediately either plated individually or family style.

Notes

  • You can substitute penne pasta with fusilli or rigatoni based on preference.
  • To vary the protein, replace chicken with turkey or leave it out, swap shrimp for scallops, or use chorizo/kielbasa instead of andouille sausage.
  • For a lighter sauce, half-and-half can be used instead of heavy cream.
  • If Parmesan cheese is unavailable, Pecorino Romano or nutritional yeast offers a good alternative.
  • Adjust Cajun seasoning according to your spice tolerance.
  • Garlic powder can be used if fresh garlic is not on hand.
  • Ensure pasta is cooked al dente to maintain a firm texture when combined with the sauce.

Keywords: Mardi Gras Pasta, Cajun Pasta, Chicken Shrimp Pasta, Andouille Sausage Recipe, Creamy Cajun Pasta, Spicy Pasta Dish, Penne Pasta Cajun

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