Description
Enjoy the bold flavors of New Orleans with this Pappadeaux Mardi Gras Pasta. Loaded with chicken, shrimp, and Andouille sausage in a creamy Cajun Parmesan sauce, it’s a festive and satisfying dish perfect for Cajun lovers.
Ingredients
FOR THE PASTA:
- 12 ounces penne pasta
FOR THE PROTEINS:
- 1 pound boneless skinless chicken breast, sliced
- 1 pound shrimp, peeled and deveined
- 8 ounces Andouille sausage, sliced
FOR THE VEGGIES:
- 1 cup bell peppers, sliced
- 1 small red onion, sliced
- 3 cloves garlic, minced
FOR THE SAUCE:
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons Cajun seasoning
FOR COOKING:
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
FOR GARNISH:
- 2 tablespoons chopped parsley
Instructions
1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 10 to 12 minutes. Drain and set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with Cajun seasoning and cook for 4 to 5 minutes until golden and cooked through. Remove and set aside.
3. In the same skillet, add shrimp and cook for 2 to 3 minutes until pink and opaque. Remove and set aside with the chicken.
4. Add remaining olive oil if needed and sauté sausage for about 2 minutes. Add bell peppers, red onion, and garlic, cooking until tender, about 4 minutes.
5. Pour in heavy cream and bring to a gentle simmer for 2 to 3 minutes. Stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt and black pepper.
6. Return chicken, shrimp, and cooked pasta to the skillet. Toss everything together and heat through for 1 to 2 minutes.
7. Garnish with chopped parsley and serve immediately.
Notes
Adjust Cajun seasoning to control spice level.
Substitute scallops for shrimp or turkey for chicken if desired.
You can swap penne with fusilli or rigatoni.
This dish is versatile; feel free to use different proteins or vegetables based on your preference.