Pappadeaux Mardi Gras Pasta

This right here is comfort food with a Louisiana attitude.

When I look at this bowl, I see tender penne coated in a creamy Cajun Parmesan sauce that clings to every piece of pasta. You’ve got juicy chunks of chicken, perfectly cooked shrimp, and smoky slices of andouille sausage layered all throughout. Every bite has something different going on.

The shrimp are plump and lightly seared. The sausage brings that deep, smoky spice. The chicken is seasoned just right with Cajun flavor that hits without overpowering. And that sauce? It’s rich, creamy, slightly spicy, and silky enough to coat everything without drowning it.

The pops of parsley on top just wake it up visually. It’s bold, colorful, and packed with texture. This is the kind of dish you bring to the table and people immediately lean forward.

Why You’ll Love This

• You get three proteins in one dish
• It tastes like something you ordered at a restaurant
• It’s bold without being overwhelming
• The sauce is creamy but still balanced
• It’s perfect for family dinners or entertaining
• It reheats well and tastes even better the next day
This is one of those dishes that feels special but is actually simple once you break it down.

Pappadeaux Mardi Gras Pasta

Pappadeaux Mardi Gras Pasta is a creamy Cajun penne loaded with chicken, shrimp, and andouille sausage, tossed in a rich Parmesan cream sauce with sautéed peppers and onions. It’s bold, indulgent, and packed with flavor in every bite.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 12 ounces penne pasta
• 1 pound boneless skinless chicken breast cubed
• 1 pound shrimp peeled and deveined
• 8 ounces andouille sausage sliced
• 1 cup mixed bell peppers sliced
• 1 small red onion diced
• 3 cloves garlic minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• 2 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 2 tablespoons chopped parsley

Instructions

 

• Bring a large pot of salted water to a boil. Cook penne until al dente, about 10 to 12 minutes. Drain and set aside.
• Heat olive oil in a large skillet over medium high heat. Season chicken with Cajun seasoning. Cook for 4 to 5 minutes until golden and cooked through. Remove and set aside.
• In the same skillet, add shrimp. Cook 2 to 3 minutes until pink and opaque. Remove and set aside with the chicken.
• Add a little more olive oil if needed. Sauté andouille sausage for 2 minutes. Add bell peppers, red onion, and garlic. Cook about 4 minutes until softened.
• Lower heat to medium. Pour in heavy cream and simmer for 2 to 3 minutes. Stir in Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
• Return chicken and shrimp to the skillet. Add cooked penne. Toss everything together and heat through for 1 to 2 minutes. If sauce is too thick, add a splash of pasta water.
• Sprinkle with chopped parsley. Serve family style or plate individually.

Video

Recipe Tips

Do not overcook the shrimp.

Cook them just until pink and opaque, then remove them immediately. They will cook slightly more when you toss everything together at the end. Overcooked shrimp will turn rubbery and ruin the texture.

Bonus tip: Reserve a splash of pasta water before draining. If your sauce gets too thick, that starchy water will loosen it without thinning the flavor.

Keyword cajun chicken pasta, mardi gras pasta, pappadeaux recipes, pasta recipes

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