Name: Creamy Pappadeaux Mardi Gras Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Cajun / Creole
Ingredients: 12 oz fettuccine pasta; 1 lb large shrimp, peeled and deveined; 2 chicken breasts, boneless and skinless; 8 oz andouille sausage, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small yellow onion, sliced; 3 cloves garlic, minced; 2 cups heavy cream; 1 cup Parmesan cheese, grated; 2 tbsp Cajun seasoning; 2 tbsp olive oil; 2 tbsp butter; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped

When I first tasted the bold, spicy, and creamy harmony of Pappadeaux Mardi Gras Pasta, I knew I had found something unforgettable. It’s one of those dishes that doesn’t just satisfy your hunger—it pulls you into a celebration of flavors. Smoky andouille sausage, juicy shrimp, tender blackened chicken, and colorful bell peppers all come together in a rich, Cajun-spiced cream sauce that hugs every strand of pasta. It’s indulgent, vibrant, and guaranteed to leave you reaching for seconds.

This recipe brings the heart of Louisiana cuisine straight to your kitchen, combining soul-warming comfort with a restaurant-quality finish. I love making it for a fun Friday night dinner or when I have guests over—it’s a showstopper. And the best part? It’s easier to make than you’d think. Whether you’re a fan of seafood, spice, or just creamy pasta dishes that don’t hold back, this one delivers every single time.

Why You’ll Love This Creamy Pappadeaux Mardi Gras Pasta

This dish is a flavor-packed fusion of creamy pasta and bold Cajun flair. If you’re into meals that offer a mix of protein, spice, and decadence, this one ticks all the boxes. It’s packed with shrimp, chicken, and sausage, meaning every bite offers a different texture and taste. The cream sauce is perfectly seasoned, and the addition of sautéed peppers gives it both sweetness and crunch. It’s comforting, colorful, and completely satisfying.

What Kind of Pasta Should I Use?

Fettuccine is traditionally used in this dish and works best because it holds up well to the thick, creamy sauce. It captures the sauce beautifully and doesn’t get lost among the hearty proteins and veggies. But if you’re in a pinch, linguine or tagliatelle make great alternatives. Avoid thin pastas like angel hair—they won’t support the weight of this dish.

Options for Substitutions

No andouille sausage? Use smoked kielbasa or even spicy Italian sausage for a twist. If you’re not into shrimp, just double up on the chicken or add scallops for a seafood-forward version. For a lighter option, swap the heavy cream with half-and-half, though the sauce won’t be as rich. You can also make this gluten-free by using your favorite gluten-free pasta and thickening the sauce with cornstarch instead of flour.

Ingredients for This Creamy Pappadeaux Mardi Gras Pasta

Fettuccine Pasta – The wide, sturdy shape holds onto the creamy sauce and mixes well with the proteins.
Large Shrimp (peeled and deveined) – Adds a sweet seafood bite and absorbs the Cajun seasoning beautifully.
Chicken Breast (boneless, skinless) – A hearty protein that holds up well to blackening and adds bulk to the dish.
Andouille Sausage – Smoky and spicy, it gives the pasta that unmistakable Louisiana flair.
Bell Peppers (red and green) – Adds a pop of color and a sweet crunch that balances the richness.
Yellow Onion – Provides a mild aromatic base when sautéed with the peppers.
Garlic (minced) – Adds depth and sharpness to the creamy sauce.
Heavy Cream – The base of the rich, velvety sauce that coats the pasta.
Parmesan Cheese (grated) – Melts into the sauce for a salty, nutty finish.
Cajun Seasoning – Brings the bold, smoky heat that defines this dish.
Olive Oil & Butter – Used to cook the proteins and vegetables for extra flavor.
Salt & Black Pepper – Essential for seasoning each layer to taste.
Fresh Parsley (chopped) – For a fresh, herby garnish that adds brightness.

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to the package instructions. Drain and set aside, reserving a little pasta water to loosen the sauce later if needed.

Step 2: Season and Cook the Proteins

Season the shrimp and chicken pieces with Cajun seasoning, salt, and pepper. Heat olive oil and a bit of butter in a large skillet over medium-high heat. Cook the chicken pieces until golden and cooked through, then remove and set aside. In the same pan, sear the shrimp for 2-3 minutes per side until pink and just cooked through. Remove and set aside.

Step 3: Sauté the Sausage and Vegetables

In the same skillet, add sliced andouille sausage and cook until browned. Add in the bell peppers and onions, cooking until tender-crisp. Toss in the minced garlic and cook for another minute until fragrant.

Step 4: Make the Cream Sauce

Reduce heat to medium. Pour in the heavy cream and stir, scraping up any brown bits from the pan. Let it simmer gently for 3-4 minutes, then add grated Parmesan cheese. Stir until the cheese is fully melted and the sauce thickens slightly. Adjust seasoning with additional Cajun spice, salt, or pepper if needed.

Step 5: Combine Everything

Return the cooked chicken, shrimp, and pasta to the skillet. Toss gently to coat everything in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water. Simmer for another 2-3 minutes until everything is well heated.

Step 6: Serve and Garnish

Transfer the pasta to a large serving bowl or dish. Garnish with chopped parsley and a final sprinkle of black pepper. Serve hot and enjoy the Mardi Gras flavors right from your kitchen.

How Long to Prepare the Creamy Pappadeaux Mardi Gras Pasta

Preparation Time: Prepping the ingredients—chopping the vegetables, peeling the shrimp, and slicing the sausage—takes about 15 to 20 minutes. You can reduce this time significantly by buying pre-cut veggies and peeled shrimp.

Cooking Time: Cooking the pasta, proteins, and sauce all together takes another 25 to 30 minutes. This makes the total time around 45 to 50 minutes, perfect for a weeknight dinner that feels like a weekend feast.

Tips for Perfect Creamy Pappadeaux Mardi Gras Pasta

Don’t overcook the shrimp—they only need a few minutes per side.
Let the sauce simmer gently; high heat can cause the cream to break.
Use freshly grated Parmesan—it melts more smoothly than pre-shredded.
Reserve some pasta water to loosen the sauce if it thickens too much.
Season in layers: season your proteins, veggies, and sauce individually for depth of flavor.

Watch Out for These Mistakes While Cooking

Overcooking the pasta: It should be al dente so it holds up in the sauce.
Skipping the seasoning: Bland chicken or shrimp will bring down the whole dish.
Using low-fat dairy: It can cause the sauce to break. Stick with heavy cream for best results.
Crowding the pan: Sear proteins in batches if needed to keep them from steaming.
Not tasting the sauce before serving: Always do a final taste test and adjust seasoning as needed.

What to Serve With Creamy Pappadeaux Mardi Gras Pasta?

1. Garlic Bread

Crunchy, buttery garlic bread is perfect for scooping up extra sauce.

2. Cajun Corn on the Cob

Spicy, buttery corn pairs beautifully with the creamy pasta.

3. Simple Green Salad

A crisp, fresh salad with vinaigrette helps cut through the richness.

4. Fried Okra

This Southern classic adds a crispy texture contrast.

5. Roasted Asparagus

Light and elegant, it balances the heaviness of the dish.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce may thicken, so add a splash of milk or cream when reheating.

Freezer: While possible, freezing can affect the texture of the cream sauce. If needed, freeze in portioned containers for up to 1 month. Reheat slowly over low heat while stirring to maintain creaminess.

Reheating: For best results, reheat on the stovetop over medium-low heat. Add a little cream, milk, or broth to loosen the sauce. Microwave is fine for small portions—cover and heat in 30-second bursts.

Estimated Nutrition (per serving, based on 6 servings)

Calories: 720
Protein: 38g
Carbohydrates: 54g
Fat: 40g
Saturated Fat: 20g
Cholesterol: 220mg
Sodium: 1020mg
Fiber: 4g
Sugar: 5g

Frequently Asked Questions

What kind of shrimp works best?

Use large or jumbo shrimp—either fresh or frozen and thawed. They should be peeled and deveined for convenience.

Can I make this dish less spicy?

Yes! Simply reduce the amount of Cajun seasoning or use a mild version. You can also balance it with a bit more cream or cheese.

Can I prepare it ahead of time?

You can cook the components (pasta, proteins, veggies) ahead and store them separately. Combine and reheat just before serving for best flavor and texture.

How do I make it gluten-free?

Use gluten-free pasta and replace any thickening agents (if used) with cornstarch. Also, make sure your sausage and seasonings are gluten-free.

Can I use another cheese instead of Parmesan?

Parmesan is best for this sauce, but you can also use Pecorino Romano for a sharper taste or a mild mozzarella for extra creaminess.

Conclusion

Creamy Pappadeaux Mardi Gras Pasta is a show-stopping, flavor-packed dish that brings a taste of New Orleans straight to your table. With its rich Cajun-spiced cream sauce, hearty mix of proteins, and satisfying pasta base, it’s a recipe that will become a staple in your kitchen. Whether you’re cooking for a crowd or just treating yourself to something extra special, this pasta doesn’t disappoint. Don’t be surprised if you find yourself making it again and again—it’s just that good.