Pappadeaux Mardi Gras Pasta is a bold, celebratory dish inspired by classic Cajun flavors. Tender chicken, smoky Andouille sausage, and juicy shrimp are tossed with sautéed peppers and onions in a rich, creamy Cajun sauce. Finished with Parmesan and fresh parsley, this vibrant pasta delivers the perfect balance of spice, creaminess, and Southern flair in under an hour.

Why You’ll Love This Recipe

• Triple-Protein Power – Chicken, shrimp, and sausage create hearty depth.
• Bold Cajun Flavor – Perfectly spiced with adjustable heat.
• Creamy Yet Balanced – Parmesan and cream form a silky sauce.
• Restaurant-Inspired at Home – Brings Mardi Gras vibes to your kitchen.
• Customizable Spice Level – Control the heat with seasoning and red pepper flakes.
• Perfect for Entertaining – Feels festive and impressive.

Ingredients You’ll Need

Pasta Base

• 12 oz penne or linguine pasta – Holds creamy sauce well (gluten-free pasta may be used if needed).
• 1 tablespoon olive oil – For sautéing proteins and vegetables.
• 1 tablespoon butter – Adds richness and flavor.

Proteins

• ½ lb Andouille sausage, sliced – Smoky, spicy Cajun staple.
• ½ lb large shrimp, peeled and deveined – Adds tenderness and sweetness.
• ½ lb boneless chicken breast, sliced – Lean protein that absorbs seasoning.

Vegetables & Aromatics

• 1 bell pepper (red or green), sliced – Adds sweetness and color.
• ½ red onion, sliced – Provides mild sharpness.
• 3 cloves garlic, minced – Essential aromatic base.

Sauce

• 1 cup heavy cream – Creates rich, velvety texture.
• ½ cup chicken broth – Thins sauce and enhances savory depth.
• ½ cup grated Parmesan cheese – Adds nuttiness and thickness.
• 1–2 teaspoons Cajun seasoning – Signature spice blend.
• Salt and black pepper, to taste
• Optional: crushed red pepper flakes – For extra heat.

Garnish

• Chopped fresh parsley – Bright finishing touch.

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.

Brown the Proteins

In a large skillet over medium-high heat, add olive oil and butter. Sauté chicken and Andouille sausage, seasoning with Cajun seasoning. Cook until browned and fully cooked through. Remove from skillet and set aside.

Sauté the Vegetables

In the same skillet, add bell pepper and red onion. Cook until tender, about 4–5 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.

Cook the Shrimp

Add shrimp to the skillet and cook for 2–3 minutes, just until pink and opaque. Avoid overcooking.

Build the Sauce

Reduce heat to medium. Pour in heavy cream and chicken broth. Bring to a gentle simmer and stir in Parmesan cheese. Adjust seasoning with Cajun spices, salt, and pepper.

Combine Everything

Return chicken and sausage to the skillet. Add cooked pasta and toss thoroughly until evenly coated in the creamy Cajun sauce.

Garnish and Serve

Top with chopped parsley and additional Parmesan. Serve hot with crusty bread if desired.

Recipe Notes & Tips

• Do Not Overcook Shrimp – Remove from heat as soon as they turn pink.
• Reserve Pasta Water – Add a splash if sauce becomes too thick.
• Use Freshly Grated Parmesan – Melts smoother than pre-shredded.
• Adjust Cajun Seasoning Carefully – Some blends are saltier than others.
• Slice Proteins Evenly – Ensures consistent cooking.
• Simmer Gently – Avoid boiling cream to prevent separation.

Nutritional Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 servings
• Calories: Approximately 600 kcal per serving
• Protein: 35g
• Carbohydrates: 50g
• Fat: 30g
• Sodium: 1200mg

Perfect Pairings

• Garlic Bread – Ideal for soaking up extra sauce.
• Simple Green Salad – Balances richness.
• Roasted Asparagus – Adds freshness and texture.
• Sparkling Lemon Water or White Wine – Cuts through creaminess.

Ideal Occasions

• Mardi Gras Celebrations – Festive and flavorful.
• Dinner Parties – Impressive yet approachable.
• Comfort Food Nights – Rich and satisfying.
• Weekend Family Dinners – Hearty and crowd-friendly.

Storage & Serving Tips

• Refrigerate Leftovers – Store up to 3 days in airtight container.
• Reheat Gently – Warm over low heat with splash of broth or cream.
• Avoid Overheating – Prevents shrimp from becoming rubbery.
• Freeze Without Pasta – Sauce and proteins freeze better separately.

Creative Variations to Try

• Spicier Version – Add extra Cajun seasoning or hot sauce.
• Lighter Option – Substitute half-and-half for heavy cream.
• Vegetable Boost – Add mushrooms or spinach.
• Seafood-Only Twist – Skip chicken and double the shrimp.

Troubleshooting Common Issues

• Sauce Too Thick – Add reserved pasta water or broth.
• Sauce Too Thin – Simmer longer to reduce.
• Shrimp Overcooked – Cook only until just opaque.
• Too Salty – Balance with extra cream or unsalted broth.

Why This Recipe Works

Pappadeaux Mardi Gras Pasta succeeds because it layers flavor strategically. Browning the sausage and chicken develops rich caramelized notes through the Maillard reaction. Cajun seasoning introduces paprika, garlic, and pepper complexity, while cream and Parmesan create a smooth emulsified sauce. Shrimp adds delicate sweetness that contrasts with smoky Andouille. The pasta absorbs the sauce, ensuring every bite is coated in bold Cajun flavor. At approximately 600 calories per serving, it’s a hearty, indulgent meal designed for celebration and comfort.

Final Thoughts

Pappadeaux Mardi Gras Pasta brings festive Southern energy to your dinner table with its creamy Cajun sauce and trio of proteins. Rich, flavorful, and customizable, it’s a restaurant-inspired dish that feels special without being complicated. Whether for a celebration or a comforting weekend meal, this pasta is guaranteed to impress.