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Pappadeaux Mardi Gras Pasta

Pappadeaux Mardi Gras Pasta: A Flavorful Festive Feast

This Pappadeaux Mardi Gras Pasta is a quick, flavorful dish celebrating Cajun spices, perfect for dinner or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun, Southern
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Penne Pasta Can substitute with fusilli or rigatoni.
For the Protein
  • 2 pieces Boneless Skinless Chicken Breast Can substitute with turkey or omit for seafood-only.
  • 1 lb Shrimp Can replace with scallops or omit for vegetarian option.
  • 8 oz Andouille Sausage Chorizo or kielbasa are great alternatives.
For the Vegetables
  • 1 cup Bell Peppers Any color works, or use spicy peppers for extra kick.
  • 1 medium Red Onion Can substitute with yellow onion.
  • 4 cloves Garlic (minced) 1/8 tsp garlic powder per clove is a good substitute.
For the Sauce
  • 1 cup Heavy Cream Can swap with half-and-half or non-dairy alternative.
  • 1 cup Parmesan Cheese Nutritional yeast or Pecorino Romano can be used for dairy-free.
  • 2 tbsp Cajun Seasoning Adjust the amount for desired spice level.
For Cooking
  • 2 tbsp Olive Oil Can replace with butter or neutral oils.
  • to taste Salt
  • to taste Pepper
For Garnish
  • 2 tbsp Chopped Parsley Chives can also serve as an alternative.

Equipment

  • large pot
  • Colander
  • large skillet

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook for 10–12 minutes, or until al dente. Drain and set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season chicken with Cajun seasoning and sauté for 5–7 minutes per side until cooked through. Remove and keep warm.
  3. In the same skillet, add more olive oil if needed and cook shrimp for 2–3 minutes until pink. Remove and keep warm.
  4. Add andouille sausage to the skillet and cook for about 4 minutes. Add bell peppers, red onion, and garlic, sauté for another 4 minutes.
  5. Pour in heavy cream, bring to a simmer for 2–3 minutes. Stir in Parmesan until melted, and season with salt and pepper.
  6. Add drained penne, chicken, and shrimp to the skillet. Toss for 1–2 minutes until pasta is coated in sauce.
  7. Sprinkle chopped parsley over the top and serve hot.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 70mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days, adding a splash of heavy cream before storing. Can be frozen for up to 2 months.

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