I still remember the first time I made Pappadeaux Mardi Gras Pasta — the kitchen smelled of garlic, smoked sausage, and Cajun spice, and everyone hovered at the stove waiting for their bowl. This dish throws together penne, shrimp, chicken, and andouille in a creamy, slightly spicy sauce that tastes like a Mardi Gras parade in your mouth. If you like bold, comforting pasta with a Southern kick, this recipe delivers — and for another one-pan Cajun comfort option, check out one-pot creamy Cajun sausage pasta for a similar flavor profile with less cleanup.
Why you’ll love this dish
Pappadeaux Mardi Gras Pasta hits a sweet spot: it’s hearty, quick enough for a weeknight, and festive enough for a weekend crowd. You get contrast from tender chicken, juicy shrimp, and smoky andouille all coated in a rich, cheesy cream sauce. It’s flexible — double it for a party, omit proteins for a vegetarian version, or tone down the Cajun for picky eaters.
"An instant family favorite — creamy, spicy, and packed with flavor. We made it for guests and everyone asked for the recipe!" — A satisfied home cook
This dish also pairs well with other Cajun-inspired meals; if you want ideas for swapping the base grain or simplifying the method, see this Cajun sausage pasta for inspiration.
How this recipe comes together
Before you start, here’s the quick process so you know what to expect:
- Boil the pasta until just al dente and reserve some pasta water.
- Sear seasoned chicken, then remove and keep warm.
- Brown sliced andouille to render flavor, then briefly sauté shrimp.
- Make a pan sauce with garlic, cream, Cajun seasoning, and Parmesan; thin or thicken with reserved pasta water.
- Return proteins to the pan, toss with pasta, finish with parsley and a squeeze of lemon.
If you prefer a shorter-cook format or an orzo alternative, the technique is similar to this one-pot Cajun chicken Alfredo orzo, which swaps pasta shape and shortens overall time.
What you’ll need
- 12 ounces Penne Pasta (Feel free to swap with fusilli or rigatoni.)
- 1 pound Boneless Skinless Chicken Breast (Can be replaced with turkey or omitted.)
- 1 pound Shrimp (Consider scallops as an alternative.)
- 8 ounces Andouille Sausage (Try chorizo or kielbasa for different flavors.)
- 1 cup Bell Peppers (Mixed colors or one color.)
- 1 small Red Onion (Can substitute yellow onion.)
- 3 cloves Garlic (Minced; substitute with garlic powder if needed.)
- 1 cup Heavy Cream (For richness; can use half-and-half.)
- 1 cup Parmesan Cheese (Can use Pecorino Romano or nutritional yeast.)
- 2 tablespoons Cajun Seasoning (Adjust to your spice preference.)
- 2 tablespoons Olive Oil (For sautéing the proteins.)
- to taste Salt (Crucial for enhancing flavors.)
- to taste Pepper (Crucial for enhancing flavors.)
- 2 tablespoons Chopped Parsley (Adds fresh color and flavor.)
Notes: buy peeled, deveined shrimp to save prep time. If you want a slow-cooker approach to make dinner effortless, see this crock-pot creamy Cajun chicken pasta for a hands-off variation.
Step-by-step instructions
- Prep and start the pasta: Bring a large pot of salted water to a boil. Cook penne 1–2 minutes shy of package directions so it’s al dente; reserve 1 cup pasta water, then drain.
- Season proteins: Pat chicken dry and season both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Toss shrimp with remaining Cajun seasoning.
- Sear chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a cutting board to rest and slice against the grain.
- Brown the sausage: Add the sliced andouille to the skillet and brown 3–4 minutes to render fat. Transfer and set aside with the chicken.
- Sauté vegetables and shrimp: Add remaining oil to the pan. Sauté peppers and onion until softened, about 4 minutes. Push veggies to the side and add shrimp; cook 1–2 minutes per side until opaque. Remove shrimp.
- Build the sauce: Reduce heat to medium. Add garlic and cook 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until melted. If sauce is too thick, add reserved pasta water a splash at a time to reach desired consistency. Taste and adjust salt and pepper.
- Combine everything: Return chicken, sausage, and shrimp to the pan. Add drained pasta and toss to coat. Heat through 1–2 minutes so flavors meld.
- Finish and serve: Stir in chopped parsley and a squeeze of lemon if desired. Serve immediately.
If you prefer a hands-off slow-cooker method instead, try the crock-pot version that adapts these steps to a multi-hour cook: the crock-pot version.
Best ways to enjoy it
- Plate bowls individually, garnish with extra Parmesan and parsley, and serve with lemon wedges for brightness.
- Side dishes: a crisp green salad with vinaigrette, roasted asparagus, or garlic bread to soak up the sauce.
- Drinks: a crisp Sauvignon Blanc or an amber ale balances the creaminess and spice.
- For a party, keep pasta warm in a shallow ovenproof dish at 200°F (95°C) for up to 30 minutes; stir before serving.
Storage and reheating tips
- Refrigerate: Cool leftovers to room temperature (no longer than 2 hours), then store in airtight containers for 3–4 days.
- Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently warm on the stovetop over low heat with a splash of cream or milk and a little water to loosen the sauce. Microwave in short bursts, stirring between, until heated through to 165°F (74°C).
- Safety: Always reheat to 165°F and discard any leftovers left at room temperature more than 2 hours.
Pro chef tips
- Reserve pasta water: The starchy liquid is the secret to silkier sauce without adding extra cream.
- Don’t overcook shrimp: Pull them as soon as they turn opaque to keep them tender.
- Sear for flavor: Browning sausage and chicken adds a depth that makes the finished dish taste restaurant-quality.
- Make it ahead: Cook components a day early. Refrigerate separately and gently reheat together before serving.
- Adjust heat: Reduce Cajun seasoning by half for kids, or add cayenne for extra kick.
Creative twists
- Vegetarian: Omit meat, add roasted mushrooms and smoked paprika, and increase bell peppers and tomatoes.
- Low-carb: Swap penne for spiralized zucchini; add a little extra Parmesan to thicken the sauce.
- Smokier flavor: Use smoked paprika and swap andouille for smoked kielbasa.
- Dairy-free: Replace heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan for a creamy, dairy-free version.
Common questions
Q: How long does this take from start to finish?
A: Plan on 30–40 minutes total: 10–12 minutes for pasta and about 20–25 minutes for searing and sauce assembly.
Q: Can I use frozen shrimp?
A: Yes — thaw completely, pat dry, then season and cook as directed. Patting dry helps them brown and prevents a watery sauce.
Q: Is this very spicy?
A: It depends on the Cajun seasoning. Mild versions use 1 tablespoon; for more heat, bump to 3 tablespoons or add cayenne. Taste as you go.
Q: Can I make this ahead for a party?
A: Partially. Cook the protein and pasta separately and reheat together with the sauce just before serving to avoid mushy pasta. Or follow a slow-cooker adaptation and keep warm for guests.
Q: How do I thicken a sauce that’s too thin?
A: Simmer to reduce, stir in more Parmesan, or whisk a slurry of 1 teaspoon cornstarch with 1 tablespoon cold water and add a little at a time while simmering.
Enjoy making Pappadeaux Mardi Gras Pasta — it’s bold, comforting, and flexible enough to become a weeknight staple or a showstopper for guests.
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Pappadeaux Mardi Gras Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A hearty and creamy pasta dish featuring penne, shrimp, chicken, and andouille sausage, spiced up with Cajun flavors.
Ingredients
- 12 ounces Penne Pasta
- 1 pound Boneless Skinless Chicken Breast
- 1 pound Shrimp, peeled and deveined
- 8 ounces Andouille Sausage, sliced
- 1 cup Bell Peppers, mixed colors
- 1 small Red Onion, chopped
- 3 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup Parmesan Cheese, grated
- 2 tablespoons Cajun Seasoning
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Pepper
- 2 tablespoons Chopped Parsley
Instructions
- Bring a large pot of salted water to a boil. Cook penne 1–2 minutes shy of package directions. Reserve 1 cup pasta water, then drain.
- Pat chicken dry and season with 1 tablespoon Cajun seasoning, salt, and pepper. Toss shrimp with remaining Cajun seasoning.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through. Transfer to a cutting board to rest and slice.
- Add sliced andouille to the skillet and brown for 3–4 minutes. Transfer and set aside with chicken.
- Add remaining oil to the pan. Sauté peppers and onion until softened, about 4 minutes. Push veggies aside and add shrimp; cook 1–2 minutes per side until opaque. Remove shrimp.
- Reduce heat to medium. Add garlic and cook for 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until melted. Thin sauce with reserved pasta water if too thick. Adjust salt and pepper to taste.
- Return chicken, sausage, and shrimp to the pan. Add drained pasta and toss to coat. Heat through for 1–2 minutes to meld flavors.
- Stir in chopped parsley and a squeeze of lemon before serving. Enjoy!
Notes
Buy peeled, deveined shrimp to save time. Refrigerate leftovers properly, and reheat gently to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: pasta, Cajun, shrimp, chicken, comforting, creamy