Pappadeaux Mardi Gras Pasta… But Better

Ingredients

• 12 oz Short Pasta (any short‑form pasta such as penne, rotini, or farfalle)
• 1 lb Boneless Chicken Breast (cut into 1‑inch cubes)
• 8 oz Andouille Sausage (sliced into 1/4‑inch rounds)
• 8 oz Shrimp (peeled, deveined, medium size)
• 1 medium Red Onion (diced)
• 1 Red Bell Pepper (diced)
• 1 Yellow Bell Pepper (diced)
• 1 Green Bell Pepper (diced)
• 3 cloves Garlic (minced)
• 1 cup Heavy Whipping Cream (full‑fat for richness)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped for garnish)
• 3 tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Smoked Paprika
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Salt (or to taste)
• 2 tbsp Cajun Seasoning (plus extra for finishing)

Instructions

1. Prep All Ingredients

   Dice the red onion, all three bell peppers, and mince the garlic. Cube the chicken breast, slice the sausage, and pat the shrimp dry. Grate the Parmesan and chop the parsley.

   Time: PT15M

2. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add the short pasta and cook until al dente, about 8‑10 minutes. Reserve 1 cup of pasta water, then drain.

   Time: PT10M

   Temperature: boiling

3. Sauté Chicken

   Heat 1 tbsp olive oil in the skillet over medium‑high heat. Add the chicken cubes, sprinkle with 1 tbsp Cajun seasoning, and cook, stirring occasionally, until browned and cooked through, 5‑7 minutes.

   Time: PT7M

   Temperature: medium-high

4. Cook Shrimp

   Add a splash of olive oil to the same skillet, then add the shrimp. Sprinkle with 1 tsp Cajun seasoning and cook 2‑3 minutes, turning once, until the shrimp turn opaque pink. Remove and set aside.

   Time: PT3M

   Temperature: medium-high

5. Sauté Sausage

   Add the sliced sausage to the skillet and sauté for about 3 minutes until lightly browned.

   Time: PT3M

   Temperature: medium-high

6. Cook Vegetables

   Add the diced onion, all bell peppers, and minced garlic to the pan. Sauté for 4 minutes, stirring, until the vegetables soften.

   Time: PT4M

   Temperature: medium-high

7. Add Cream

   Pour in the heavy whipping cream, reduce heat to medium, and simmer for 2‑3 minutes, allowing the sauce to thicken slightly.

   Time: PT3M

   Temperature: medium

8. Incorporate Cheese & Seasonings

   Stir in the grated Parmesan until fully melted. Add salt, black pepper, smoked paprika, and the remaining Cajun seasoning. Cook another 30 seconds to blend flavors.

   Time: PT1M

   Temperature: medium

9. Combine Everything

   Return the cooked chicken, shrimp, and drained pasta to the skillet. Toss to coat everything in the sauce. If needed, add a splash of reserved pasta water to reach desired consistency. Warm through for 2 minutes.

   Time: PT2M

   Temperature: medium

10. Garnish and Serve

    Remove from heat, sprinkle chopped fresh parsley over the top, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

55g

Fat

25g

Fiber

4g

Ingredient Substitutions

• Instead of Short Pasta: spaghetti broken into pieces, gluten‑free short pasta
• Instead of Boneless Chicken Breast: boneless skinless chicken thighs, turkey breast
• Instead of Andouille Sausage: smoked kielbasa, chorizo
• Instead of Shrimp: scallops, omit for a vegetarian version
• Instead of Red Onion: yellow onion, shallots
• Instead of Red Bell Pepper: any color bell pepper
• Instead of Yellow Bell Pepper: any color bell pepper
• Instead of Green Bell Pepper: any color bell pepper
• Instead of Garlic: garlic powder (1 tsp), shallot
• Instead of Heavy Whipping Cream: half‑and‑half, whole milk + butter
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Fresh Parsley: fresh basil, cilantro
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Smoked Paprika: regular paprika, chipotle powder (½ tsp)
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt, kosher salt
• Instead of Cajun Seasoning: Creole seasoning, homemade blend of paprika, garlic powder, onion powder, cayenne

Equipment Needed

• Large Pot
• Colander
• Large Skillet or Sauté Pan
• Cutting Board
• Chef's Knife
• Wooden Spoon or Silicone Spatula
• Measuring Cups
• Measuring Spoons
• Box Grater
• Serving Bowl or Plate (optional)

Critical Steps — Do Not Skip

• Cooking pasta al dente and reserving pasta water
• Ensuring chicken is fully cooked but not over‑browned
• Cooking shrimp just until opaque to avoid toughness
• Melting Parmesan completely without curdling
• Combining all components and achieving a creamy, cohesive sauce

Chef Tips from the Video

• Use smoked paprika and Cajun seasoning for authentic Southern flavor.
• For extra depth, deglaze the pan with a splash of white wine after sautéing the sausage.
• Finish with a drizzle of extra‑virgin olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days. Reheat gently on the stovetop with a splash of cream or milk.

Freezer: Not recommended; pasta may become mushy after freezing.

Room temperature: Serve hot; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prep all vegetables and cube the chicken up to 2 hours ahead; keep refrigerated.
• Cook pasta al dente, rinse with cold water, and store in the fridge; reheat with sauce.
• The sauce can be made a day ahead; gently reheat and add a little cream before serving.

Frequently Asked Questions