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