Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A delicious bowl of Pappadeaux Mardi Gras Pasta with shrimp and chicken.

Pappadeaux Mardi Gras Pasta: 5 Easy Steps to Cajun Heaven

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 plates 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Cajun

Description

Enjoy the bold flavors of New Orleans with this creamy, protein-packed Pappadeaux Mardi Gras Pasta loaded with chicken, shrimp, and Andouille sausage.


Ingredients

Scale
  • 12 ounces penne pasta
  • 1 pound boneless skinless chicken breast, diced
  • 1 pound shrimp, peeled and deveined
  • 8 ounces Andouille sausage, sliced
  • 1 cup bell peppers, sliced
  • 1 small red onion, sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil and cook the penne pasta until al dente, about 10–12 minutes. Drain and set aside.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with Cajun seasoning and cook for 4–5 minutes until golden and cooked through. Remove and set aside.

3. In the same skillet, cook the shrimp for 2–3 minutes until pink and opaque. Remove and set aside with the chicken.

4. Add remaining olive oil if needed and sauté the Andouille sausage for 2 minutes. Stir in bell peppers, red onion, and garlic; cook for about 4 minutes until tender.

5. Pour in the heavy cream and let simmer for 2–3 minutes. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

6. Return the cooked chicken and shrimp to the skillet. Add the drained pasta and toss everything together until well coated and heated through, about 1–2 minutes.

7. Garnish with chopped parsley and serve immediately.


Notes

Adjust the Cajun seasoning to control the spice level.

You can substitute scallops for shrimp or use turkey instead of chicken.

For a lighter version, use half-and-half instead of heavy cream.

This dish pairs well with garlic bread or a fresh green salad.


Nutrition

  • Serving Size: 1 plate
  • Calories: 850
  • Sugar: 4g
  • Sodium: 1200mg
  • Fat: 45g
  • Saturated Fat: 20g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 250mg