Name: Pappadeaux Mardi Gras Pasta: 7 Bold Flavors to Enjoy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 8 ounces Penne Pasta (can be substituted with fusilli or rigatoni); 1 pound Boneless Skinless Chicken Breast (can be replaced with turkey or omitted for seafood dish); 1 pound Shrimp (consider scallops as an alternative); 8 ounces Andouille Sausage (substitute with chorizo or kielbasa for varied flavor profiles); 1 cup Bell Peppers (opt for one color or use spicy peppers for an extra kick); 1 medium Red Onion (yellow onion can be used as a substitute); 2 cloves Garlic (minced) (substitute with garlic powder (1/8 tsp per clove) if necessary); 1 cup Heavy Cream (can be replaced with half-and-half or plant-based alternatives); 1/2 cup Parmesan Cheese (use Pecorino Romano or nutritional yeast as a dairy-free substitute); 2 tablespoons Cajun Seasoning (adjust to taste preferences for spice level); 3 tablespoons Olive Oil (butter or a neutral oil works as alternatives); 1 teaspoon Salt (adjust according to personal taste); 1 teaspoon Pepper (adjust according to personal taste); 1/4 cup Chopped Parsley (can be substituted with chives)

Description

Enjoy the vibrant flavors of Pappadeaux Mardi Gras Pasta, a creamy Cajun dish perfect for any gathering.

Ingredients

Scale

8 ounces Penne Pasta (can be substituted with fusilli or rigatoni)
1 pound Boneless Skinless Chicken Breast (can be replaced with turkey or omitted for seafood dish)
1 pound Shrimp (consider scallops as an alternative)
8 ounces Andouille Sausage (substitute with chorizo or kielbasa for varied flavor profiles)
1 cup Bell Peppers (opt for one color or use spicy peppers for an extra kick)
1 medium Red Onion (yellow onion can be used as a substitute)
2 cloves Garlic (minced) (substitute with garlic powder (1/8 tsp per clove) if necessary)
1 cup Heavy Cream (can be replaced with half-and-half or plant-based alternatives)
1/2 cup Parmesan Cheese (use Pecorino Romano or nutritional yeast as a dairy-free substitute)
2 tablespoons Cajun Seasoning (adjust to taste preferences for spice level)
3 tablespoons Olive Oil (butter or a neutral oil works as alternatives)
1 teaspoon Salt (adjust according to personal taste)
1 teaspoon Pepper (adjust according to personal taste)
1/4 cup Chopped Parsley (can be substituted with chives)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil, add penne pasta and cook until al dente (10-12 minutes). Drain and set aside.
Sauté the Chicken: Heat olive oil in a skillet, season chicken with Cajun seasoning, and cook until golden brown (4-5 minutes per side). Remove and keep warm.
Cook the Shrimp: Sauté the shrimp in the same skillet until pink and opaque (2-3 minutes). Set aside with chicken.
Sauté the Sausage and Veggies: Add sausage to skillet and brown; add bell peppers, red onion, and garlic, cooking until tender (4 minutes).
Create the Sauce: Pour in heavy cream, simmer for 2-3 minutes, then stir in Parmesan until melted. Season with salt and pepper.
Combine Everything: Return chicken and shrimp to the skillet, add pasta, and toss to coat. Heat through for 1-2 minutes.
Add Garnish and Serve: Sprinkle parsley over the pasta and serve immediately.

Notes

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cajun

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 4 g
Sodium: 900 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 150 mg

Keywords: Pappadeaux Mardi Gras Pasta, Cajun Pasta, Creamy Pasta, Shrimp Pasta, Chicken Pasta