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Pappadeaux Mardi Gras Pasta

New Orleans-inspired pasta with Cajun-seasoned chicken, shrimp, and andouille sausage tossed with penne in a spicy Parmesan cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 785
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz penne pasta
  • 1 lb boneless skinless chicken breast cut into 1-inch cubes
  • 1 lb shrimp peeled and deveined
  • 8 oz andouille sausage sliced
  • 1 cup bell peppers mixed colors, chopped
  • 1 small red onion chopped
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 2 tablespoons Cajun seasoning adjust to spice preference
  • 2 tablespoons olive oil divided
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large pot for pasta
  • large skillet
  • colander
  • wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil. Cook penne until al dente, about 10 to 12 minutes. Reserve 1 cup of pasta water before draining. Drain and set aside.
  2. Season chicken cubes with Cajun seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 4 to 5 minutes until golden brown and cooked through to 165°F. Remove to a plate.
  3. In the same skillet, cook shrimp for about 2 minutes per side until pink and opaque. Remove to the plate with chicken.
  4. Add remaining olive oil to skillet. Cook andouille sausage slices for 2 minutes until lightly golden. Add bell peppers, red onion, and garlic. Cook for 3 to 4 minutes until vegetables are tender.
  5. Pour in heavy cream and stir to combine, scraping up browned bits. Reduce heat to medium-low and simmer for 2 to 3 minutes. Add Parmesan gradually, stirring constantly until melted and smooth. Season with remaining Cajun seasoning, salt, and pepper to taste.
  6. Return chicken, shrimp, and drained pasta to the skillet. Toss gently to coat everything in sauce. Add reserved pasta water a tablespoon at a time if sauce is too thick. Heat through for 1 to 2 minutes.
  7. Serve immediately garnished with fresh parsley.

Notes

Storage: Store in airtight container for up to 3 days. Reheat on stovetop over medium-low heat with a splash of heavy cream to restore sauce consistency. Not recommended for freezing as cream sauce separates. Substitutions: Use kielbasa instead of andouille for milder flavor. Half-and-half instead of heavy cream for lighter sauce. For vegetarian, replace meats with mushrooms, zucchini, and spinach. Spice Level: Start with 1 tablespoon Cajun seasoning and add more to taste. Different brands vary in heat level significantly. Add cayenne for extra heat or more cream to reduce spiciness. Make-Ahead: Cook pasta and chicken up to 1 day ahead. Cook shrimp fresh for best texture. Combine with fresh sauce when ready to serve. Pasta Tip: Cook penne 1 minute less than package directions as it continues cooking in the hot sauce. Reserve pasta water for adjusting sauce consistency. Serving: Pairs well with garlic bread, garden salad, coleslaw, roasted asparagus, or cornbread.