I cook this pasta a few times each month. It fits busy nights and easy weekend meals. I started making it when I had leftover shrimp and chicken. It was a fast fix and everyone liked it. Now I keep the key items on hand. I can make dinner in about 30 minutes.
After a few tries I kept the plan and small changes. Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers gives spicy, creamy flavor with less work. I use it for family dinners, small gatherings, or a quick weekend meal. It fills plates and tastes rich without a lot of fuss.
This meal blends pasta with shrimp, chicken, and sausage in a creamy Cajun sauce. The dish tastes spicy, rich, and a little smoky from the sausage. People often make it for weeknight dinners, casual family meals, or small gatherings. It works well when you want bold flavor without long prep. For a different baked pasta idea, try baked ziti without ricotta which uses a similar comfort approach.
Why make this recipe
This recipe cooks fast and gives strong flavor with little fuss. You can use items you already have, like leftover chicken or frozen shrimp. The cream and cheese make a simple sauce that coats the pasta well. It uses pantry spices and one pan for cooking proteins, so cleanup is easy. You can change spice level and swap proteins. It feeds a few people and works as a routine weeknight meal or a casual party dish.
Ingredients for Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers
12 ounces penne pasta. Penne holds the sauce well; you can swap fusilli or rigatoni.
1 pound boneless skinless chicken breast. Chicken adds mild protein; use turkey or skip for a seafood version.
1 pound shrimp. Shrimp cooks fast and adds sweet seafood flavor; scallops can work instead.
8 ounces andouille sausage. This gives smoke and spice; try chorizo or kielbasa for a twist.
1 cup bell peppers and 1 small red onion. They add crunch, color, and mild sweetness.
3 cloves garlic. Garlic adds depth; use garlic powder if needed.
1 cup heavy cream and 1 cup Parmesan cheese. These make the sauce creamy and cheesy; half-and-half or Pecorino can replace them.
2 tablespoons Cajun seasoning, 2 tablespoons olive oil, salt, pepper, and 2 tablespoons chopped parsley for finish.
How to make Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers
This section explains the flow of cooking. Start by boiling the pasta until just al dente so it finishes in the sauce. Cook sausage first to render fat and build flavor. Sear chicken and shrimp separately to avoid overcooking. Sauté peppers, onion, and garlic in the pan bits left behind for extra taste. Add cream and Parmesan and simmer until slightly thick. Toss pasta into the sauce to coat. Let the dish rest a minute so the sauce clings to the pasta. For more creamy Cajun ideas, see creamy cajun chicken pasta.
Directions
- Boil the penne in salted water until al dente. Drain and keep a cup of pasta water. (Pasta water helps thin the sauce if needed.)
- Slice and brown the andouille in a large pan. Remove and set aside. (Browning adds a smoky base.)
- Season chicken with Cajun seasoning and cook until golden. Remove and slice. (Don’t crowd the pan; you want a good sear.)
- Cook shrimp quickly until pink, about 1–2 minutes per side. Remove. (Shrimp cooks fast and will overcook if left too long.)
- Sauté peppers and onion in the pan, then add garlic. Cook until soft. (This builds the vegetable flavor.)
- Pour in cream and bring to a low simmer. Stir in Parmesan until melted. Add salt and pepper to taste. (Heat gently to avoid curdling.)
- Return sausage, chicken, and shrimp to the pan. Add pasta and toss. Use reserved pasta water to adjust the sauce. (Toss to coat well.)
- Sprinkle chopped parsley and serve. (Parsley adds fresh color and brightness.)
How to serve this recipe
Serve hot on warm plates so the sauce stays creamy. Add extra grated Parmesan at the table for those who want more cheese. A simple green salad and crusty bread make a full meal. This dish works for family dinners or a relaxed party. For small servings, place the pasta in shallow bowls to let it cool just a little and keep the texture right. Offer lemon wedges if guests want a bright lift.
How to store this recipe
Cool the pasta within two hours and store in an airtight container in the fridge. It stays good for 3–4 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Note that cream-based sauces can change texture after freezing, so plan to add a little cream when reheating.
Tips to make this recipe
Season in stages: salt the pasta water, then taste the sauce and adjust. Don’t overcook shrimp or chicken; pull them a little early since they finish in the sauce. If the sauce looks too thick, add reserved pasta water a little at a time. If it seems thin, simmer a few minutes to reduce. For more shrimp ideas, try the recipe at creamy cajun shrimp pasta. Use fresh parsley for a brighter finish.
Variation
Swap proteins to change the meal. Skip chicken and add extra shrimp for a seafood version. Use smoked sausage or chorizo for different spice. For a lighter dish, use half-and-half instead of heavy cream and reduce the cheese. Make it vegetarian by omitting meats and adding mushrooms and extra peppers. If you want more heat, add cayenne or hot sauce. Some swaps will change texture or cooking time, so adjust as you go.
FAQs
Q: Can I use a different pasta shape?
A: Yes. Fusilli or rigatoni work well to hold the sauce.
Q: Is this spicy?
A: It has Cajun heat. Reduce the Cajun seasoning for less spice.
Q: Can I make it ahead?
A: You can cook parts ahead. Reheat gently and add a splash of cream.
Q: How do I avoid watery sauce?
A: Simmer to reduce it and add Parmesan to thicken.
Q: Can I use pre-cooked shrimp?
A: Yes. Add them at the end to warm, not cook.
Conclusion
This meal is a practical, full-flavor dish you can make any week. It cooks fast and lets you use simple swaps when needed. For a write-up on Mardi Gras pasta ideas, see Mardi Gras Pasta – Food Blog. If you want to compare to restaurant style, check the local listing at PAPPADEAUX SEAFOOD KITCHEN – Birmingham – Yelp.
Print
Delicious Pappadeaux Mardi Gras Pasta for Cajun Lovers
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful pasta dish featuring shrimp, chicken, and sausage in a creamy Cajun sauce, perfect for weeknight dinners or casual gatherings.
Ingredients
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breast
- 1 pound shrimp
- 8 ounces andouille sausage
- 1 cup bell peppers
- 1 small red onion
- 3 cloves garlic
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 2 tablespoons chopped parsley for garnish
Instructions
- Boil the penne in salted water until al dente. Drain and keep a cup of pasta water for later use.
- Slice and brown the andouille sausage in a large pan, then remove and set aside.
- Season the chicken with Cajun seasoning and cook until golden, then remove and slice.
- Cook the shrimp quickly until pink, about 1–2 minutes per side, then remove.
- Sauté bell peppers and onion in the pan, then add garlic and cook until soft.
- Pour in the cream and bring to a low simmer. Stir in Parmesan until melted, adding salt and pepper to taste.
- Return sausage, chicken, and shrimp to the pan. Add pasta and toss, using reserved pasta water to adjust the sauce’s thickness.
- Sprinkle with chopped parsley and serve immediately.
Notes
Serve with extra grated Parmesan and a simple green salad. Cool leftovers promptly and store in an airtight container in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
