Name: Pappadeaux-Style Mardi Gras Cajun Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 12 ounces Penne Pasta (feel free to swap with fusilli or rigatoni); 1 pound Boneless Skinless Chicken Breast (can be replaced with turkey or omitted); 1 pound Shrimp (consider scallops as an alternative); 8 ounces Andouille Sausage (try chorizo or kielbasa for different flavors); 1 cup Bell Peppers (mixed colors or one color); 1 small Red Onion (can substitute yellow onion); 3 cloves Garlic (minced; substitute with garlic powder if needed); 1 cup Heavy Cream (for richness; can use half-and-half); 1 cup Parmesan Cheese (can use Pecorino Romano or nutritional yeast); 2 tablespoons Cajun Seasoning (adjust to your spice preference); 2 tablespoons Olive Oil (for sautéing the proteins and veggies); Salt (to taste, crucial for enhancing flavors); Pepper (to taste, crucial for enhancing flavors); 2 tablespoons Chopped Parsley (adds fresh color and flavor)

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If you crave that bold and vibrant taste of New Orleans right on your dinner table, then let me introduce you to the undeniable magic of Pappadeaux-Style Mardi Gras Cajun Pasta. This dish bursts with layers of smoky and spicy goodness, marrying tender chicken, succulent shrimp, and spicy andouille sausage with a creamy, cheesy sauce that clings perfectly to every bite of pasta. It’s festive, hearty, and full of soul—exactly what you want when you’re in the mood for a Cajun feast that’s both comforting and exciting. Trust me, once you whip up this rich and flavorful dish, the spirit of Mardi Gras will dance right into your kitchen and onto your plate.

Pappadeaux-Style Mardi Gras Cajun Pasta - Recipe Image

Ingredients You’ll Need

This recipe calls for simple yet essential ingredients that come together to create that unforgettable Pappadeaux-Style Mardi Gras Cajun Pasta experience. Each element plays a crucial role in balancing textures and layering flavors—from the creamy sauce and tender proteins to the punchy spices and fresh veggies.

12 ounces Penne Pasta: The perfect pasta shape to hold onto every bit of sauce—also great with fusilli or rigatoni if you want to switch things up.
1 pound Boneless Skinless Chicken Breast: Adds lean protein and soaks up all the Cajun spices beautifully; can easily be swapped out or omitted.
1 pound Shrimp: Juicy and tender, shrimp elevate this dish with a subtle sweetness that pairs perfectly with the spicy sausage.
8 ounces Andouille Sausage: This smoky, spicy sausage is a Cajun classic and gives the pasta that signature punch.
1 cup Bell Peppers: Use mixed colors or your favorite to add vibrancy and a gentle crunch.
1 small Red Onion: Offers a mild sweetness and depth; yellow onion can work just fine too.
3 cloves Garlic, minced: Garlic infuses every mouthful with aromatic warmth; garlic powder works as a quick substitute.
1 cup Heavy Cream: Creates a luxuriously rich sauce, though half-and-half can lighten it up slightly.
1 cup Parmesan Cheese: Melts into the sauce, delivering salty, nutty layers; Pecorino Romano is a great alternative.
2 tablespoons Cajun Seasoning: The true soul of this pasta—customize to suit your spice tolerance!
2 tablespoons Olive Oil: Essential for sautéing and bringing out the flavors of your proteins and veggies.
Salt and Pepper to taste: Simple but crucial seasonings to round out the dish.
2 tablespoons Chopped Parsley: Adds a fresh, herbaceous finish that brightens the plate.

How to Make Pappadeaux-Style Mardi Gras Cajun Pasta

Step 1: Cook the Pasta

Start by boiling a large pot of salted water and dropping in your penne pasta. Cooking it al dente (about 10-12 minutes) is key to ensuring it has the perfect bite and won’t get mushy when tossed with the creamy sauce later. Once cooked, drain and set it aside while you prepare the rest. Remember, the pasta is the canvas for all those incredible Cajun flavors.

Step 2: Sauté the Chicken

Heat olive oil in a skillet over medium-high heat. Season your chicken breasts with the Cajun seasoning to coat every side lovingly before placing them in the pan. Let the chicken cook until each piece is golden brown and cooked through, about 4-5 minutes on each side. This step locks in the spices and juices, making sure your chicken is tender and flavorful. Set the cooked chicken aside to keep warm.

Step 3: Cook the Shrimp

Using the same skillet ensures you keep all those wonderful browned bits from the chicken. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. This quick cooking ensures shrimp remain juicy and tender, adding that subtle sweetness to your pasta dish. Once done, set these aside with the chicken.

Step 4: Sauté the Sausage and Veggies

Add a little more olive oil to the skillet if needed. Toss in the sliced andouille sausage and let it cook for about 2 minutes to caramelize the edges and release smoky goodness. Then, throw in the bell peppers, red onion, and minced garlic. Sauté everything together for roughly 4 minutes until the veggies soften while still retaining a slight crunch, adding contrasting textures and bright colors that make this dish come alive.

Step 5: Create the Sauce

Pour in the heavy cream directly into the skillet with the sausage and veggies. Bring it to a gentle simmer for 2-3 minutes, allowing it to thicken slightly. Stir in the freshly grated Parmesan cheese until it melts fully, resulting in a silky, cheesy sauce that’s nothing short of irresistible. Lastly, taste and adjust with salt and pepper to amp up the flavors perfectly.

Step 6: Combine Everything

Now, add your cooked chicken, shrimp, and penne pasta back into the skillet. Toss gently but thoroughly to ensure every piece is coated in that creamy, spicy sauce. Let everything warm through for an additional 1-2 minutes, melding all those fantastic flavors together beautifully. This is where the magic truly happens in your Pappadeaux-Style Mardi Gras Cajun Pasta!

Step 7: Add Garnish and Serve

Finish by sprinkling freshly chopped parsley over the top for a burst of color and fresh herbal notes. Serve your dish immediately on warm plates or family-style right from the skillet so everyone can dig in and enjoy that Mardi Gras-inspired Cajun celebration on their forks.

How to Serve Pappadeaux-Style Mardi Gras Cajun Pasta

Garnishes

A light sprinkle of chopped parsley adds not only a pop of green but a fresh contrast that perfectly complements the creamy, spicy sauce. You might also consider a little extra grated Parmesan or even a squeeze of fresh lemon juice to brighten and lift the intensity of the dish for those who love a zesty twist.

Side Dishes

To round out your feast, serve this Pappadeaux-Style Mardi Gras Cajun Pasta alongside a crisp green salad dressed with a tangy vinaigrette to balance the richness. Garlic bread or crusty French bread is also a fantastic companion, perfect for mopping up any leftover sauce because no good Cajun meal is complete without something to scoop every last bit off your plate.

Creative Ways to Present

For an extra festive Mardi Gras vibe, consider serving this pasta in colorful bowls or cast-iron skillets directly at the table. If you’re hosting, garnish with sliced green onions or even add a sprinkle of cayenne for guests who want to dial up the heat. Layering the dish with extra Andouille sausage on top makes it look even more inviting and shows off those signature Cajun flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your leftover Pappadeaux-Style Mardi Gras Cajun Pasta in an airtight container in the refrigerator. It will keep for up to 3 days, making it an ideal make-ahead option for busy evenings or unexpected guests craving something lively and delicious.

Freezing

If you want to preserve this dish longer, freeze it in a freezer-safe container for up to 2 months. Just note that cream-based sauces can sometimes change texture slightly after freezing, so reheating gently is key to keeping it creamy and luscious.

Reheating

For best results, reheat leftovers slowly on the stove over low heat, stirring frequently and adding a splash of milk or cream to revive the sauce’s silky texture. Microwaving works but don’t forget to cover and stir halfway through to warm everything evenly without drying out the shrimp or chicken.

FAQs

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken, shrimp, and sausage and load up on veggies like mushrooms, zucchini, or eggplant. You can add smoked paprika and extra Cajun seasoning to keep that bold flavor profile intact.

What can I substitute for Andouille sausage?

If you can’t find Andouille, spicy chorizo or kielbasa are fantastic alternatives that bring their own unique twist while still contributing that smoky depth to your pasta.

Is there a way to lighten this dish?

Yes, swapping heavy cream for half-and-half or evaporated milk reduces calories and fat. You can also cut back on the cheese or use a lower-fat variety, though that might sacrifice some richness in the sauce.

Can I prepare this dish in advance?

You can prep the proteins and veggies ahead of time, but it’s best to assemble and cook the pasta right before serving. This keeps the pasta from getting soggy and the sauce perfectly creamy.

How spicy is this dish?

The level of spice depends largely on your Cajun seasoning and Andouille sausage choice. You can easily adjust by using less seasoning or opting for milder sausage if you prefer something gentler on the heat scale.

Final Thoughts

Trying this Pappadeaux-Style Mardi Gras Cajun Pasta is like inviting the lively spirit of Mardi Gras right into your kitchen, complete with bold flavors, creamy textures, and irresistible aromas. Whether you’re celebrating a special occasion or just treating yourself to something exciting, this dish is sure to become a beloved staple that brings warmth and joy to your table. Grab your ingredients, embrace those Cajun spices, and dive into a pasta experience that feels like a festive party in every bite!