Can I make Pappadeaux Mardi Gras Pasta less spicy?

Absolutely. Use a milder Cajun seasoning , or start with half the amount and add more after tasting the sauce. You can also add a touch more cream to mellow the heat.

Can I use a different pasta shape?

Yes! Penne is great, but rigatoni, fusilli, or farfalle work really well too—anything that holds onto that creamy sauce.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . Reheat gently on the stove or in the microwave with a splash of cream, milk, or water to loosen the sauce.

Can I make it more seafood-forward?

Totally. Skip the chicken and add more shrimp—or try scallops . Just keep cook times short so seafood stays tender.

Pappadeaux Mardi Gras Pasta: Irresistible 30-Minute Joy

Name: Pappadeaux Mardi Gras Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun / Creole-American
Ingredients: 12 oz penne pasta (about 3/4 of a 1-lb box); 2 tbsp olive oil, divided; 1 lb boneless, skinless chicken breast, cut into bite-size pieces; 1 lb large shrimp, peeled & deveined; 8 oz andouille sausage, sliced (about 2 cups); 2 bell peppers, chopped (any colors); 1/2 medium red onion, chopped; 4 cloves garlic, minced; 2 cups heavy cream; 1 cup grated Parmesan cheese (about 3–4 oz); 2 tbsp Cajun seasoning (start with 1 tbsp if sensitive to heat); Salt and black pepper, to taste; Chopped parsley, for garnish

Description

Creamy, spicy-smooth Pappadeaux Mardi Gras Pasta made at home with chicken, shrimp, andouille sausage, and a rich Cajun-Parmesan cream sauce—ready in about 40 minutes.

Ingredients

Scale

12 oz penne pasta (about 3/4 of a 1-lb box)
2 tbsp olive oil, divided
1 lb boneless, skinless chicken breast, cut into bite-size pieces
1 lb large shrimp, peeled & deveined
8 oz andouille sausage, sliced (about 2 cups)
2 bell peppers, chopped (any colors)
1/2 medium red onion, chopped
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese (about 3–4 oz)
2 tbsp Cajun seasoning (start with 1 tbsp if sensitive to heat)
Salt and black pepper, to taste
Chopped parsley, for garnish

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Instructions

Bring a large pot of salted water to a boil. Cook penne until al dente. Drain and set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with Cajun seasoning and cook 4–5 minutes until golden and cooked through. Transfer to a plate.
In the same skillet, cook shrimp 2–3 minutes until pink and opaque. Transfer to the plate with chicken.
Add remaining 1 tbsp olive oil. Sauté andouille 2 minutes. Add bell peppers, red onion, and garlic; cook 4 minutes until tender.
Pour in heavy cream and simmer 2–3 minutes. Stir in Parmesan until melted and creamy. Season with salt and pepper to taste.
Add cooked pasta, chicken, and shrimp back into the skillet. Toss to coat and warm through 1–2 minutes.
Sprinkle with parsley and serve warm.

Notes

Spice level: Cajun seasoning brands vary—start with less, then add more after tasting the sauce.

Sauce too thick? Loosen with a splash of cream, milk, or reserved pasta water.

Leftovers: Store in the fridge up to 3 days. Reheat gently with a splash of liquid to bring the sauce back.

Swaps: Use rigatoni/fusilli, swap andouille for kielbasa, or go seafood-only by skipping the chicken.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Cajun / Creole-American

Nutrition

Serving Size: 1 Serving
Calories: 930 kcal
Sugar: 6 g
Sodium: 1185 mg
Fat: 52 g
Saturated Fat: 27 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 62 g
Cholesterol: 336 mg