Mardi Gras Pasta
A vibrant and creamy one-pot pasta dish inspired by Cajun flavors, featuring chicken, shrimp, and andouille sausage.
Ingredients
Pasta and Proteins
- 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.
Vegetables
- 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.
- 2 tablespoons Chopped Parsley Adds fresh color and flavor.
Sauce
- 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.
Instructions
Cooking Pasta
- Begin by boiling a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing Proteins
- In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned.
- Then add the andouille sausage and cook for another 3 minutes.
Adding Shrimp
- Toss in the shrimp and cook until they turn pink, about 2-3 minutes.
Adding Vegetables
- Add the bell peppers, red onion, and garlic. Sauté everything together until the vegetables soften.
Making the Sauce
- Pour in the heavy cream and stir well. Let it simmer on low heat for about 5 minutes.
Combining Ingredients
- Add the cooked pasta to the skillet. Sprinkle in Cajun seasoning, salt, pepper, and Parmesan cheese. Mix until everything is well combined and heated through.
Garnishing
- Finish with freshly chopped parsley for a pop of color and flavor.
Notes
Store any leftovers in an airtight container in the refrigerator. The pasta will stay fresh for up to 3 days. To reheat, add a splash of water or cream to loosen the sauce and heat in a skillet over low heat.