Pappadeaux Mardi Gras Pasta

If you’ve ever dined at Pappadeaux’s and ordered their famous Mardi Gras Pasta, you already know this dish is the definition of indulgent Southern comfort food. The bold Cajun flavors, creamy sauce, tender blackened chicken, juicy shrimp, and spicy sausage—it’s like a celebration in every bite. And the best part? You don’t need to wait for your next restaurant trip to enjoy it. You can recreate this dish right at home, and it’s a lot easier than you might think.

As someone who loves bringing restaurant-quality meals to the dinner table (without the long wait or hefty bill), this copycat Mardi Gras Pasta has quickly become a go-to in our dinner rotation—especially when we’re craving something rich, spicy, and seriously satisfying. I made this for a weekend dinner with friends a few months ago, and there wasn’t a single bite left in the skillet. Everyone was raving and asking for the recipe. Trust me—it’s that good.

This dish is loaded with everything you love about Cajun cooking: bold spices, colorful veggies, and a luxuriously creamy sauce that ties it all together. Whether you’re celebrating a special occasion or just want to treat yourself on a weeknight, this recipe is a keeper.

Let’s get right into it!

Ingredients You’ll Need

Here’s everything you’ll need to whip up this flavorful Mardi Gras Pasta:

• 12 ounces penne pasta

• 2 tablespoons olive oil

• 1 boneless, skinless chicken breast, sliced

• 8 to 10 medium shrimp, peeled and deveined

• 4 ounces andouille sausage, sliced

• 1 teaspoon Cajun seasoning

• ½ teaspoon paprika

• Salt and black pepper, to taste

• 1 tablespoon butter

• ½ cup diced red bell pepper

• ½ cup diced green bell pepper

• ½ cup diced yellow onion

• 2 garlic cloves, minced

• 1½ cups heavy cream

• ½ cup grated Parmesan cheese

• Chopped parsley, for garnish

Note: Want to switch things up? You can swap penne for fettuccine or even linguine. And if you’re watching calories, half-and-half can be used instead of heavy cream—just expect a slightly thinner sauce.

STEP 1: Cook the Pasta

Start by cooking your penne pasta in a large pot of salted boiling water. Cook it just until al dente—you want it to have a slight bite to it so it doesn’t get mushy when tossed in the sauce later. Once it’s cooked, drain the pasta and set it aside.

STEP 2: Season the Proteins

Grab your sliced chicken breast and peeled, deveined shrimp. Season them with the Cajun seasoning, paprika, and a pinch of salt and black pepper. This is where all that bold Creole flavor starts to come together. Don’t be shy with the seasoning—Cajun food is all about spice and flavor!

STEP 3: Sear the Chicken and Sausage

Heat up your olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 4 to 5 minutes, or until it’s browned and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, toss in your sliced andouille sausage. Cook it just until it starts to brown and crisp up around the edges, then remove it from the skillet and set it aside with the chicken.

Tip: Andouille sausage gives this dish that unmistakable smoky flavor, but if you can’t find it, you can substitute with kielbasa or another spicy smoked sausage.

STEP 4: Sauté the Veggies

Next, add a tablespoon of butter to the same skillet. Once it’s melted, throw in your diced red and green bell peppers, along with the diced yellow onion. Sauté everything for about 4 minutes, or until the veggies have softened and are just starting to caramelize. Then add the minced garlic and cook for another 30 seconds to a minute—just until fragrant.

By now, your kitchen should be smelling amazing. These veggies form the base of the sauce and give it a nice sweetness that balances out the heat.

Welcome back to Part 2! If your kitchen’s already smelling like a Louisiana kitchen in full swing, you’re on the right track. We’ve already seasoned and cooked the meats, sautéed those beautiful peppers and onions, and now it’s time to pull everything together into that rich, creamy Cajun sauce that makes this dish so unforgettable.

This is the part where everything starts to come together in one skillet—and the flavors really start to develop. It’s bold, indulgent, and downright delicious.

Let’s dive back in and finish what we started!

STEP 5: Build the Creamy Cajun Sauce

Now that your garlic, peppers, and onions are fragrant and softened, it’s time to add the heavy cream. Pour it into the skillet slowly, using your spoon to scrape up any browned bits at the bottom—those little bits pack a ton of flavor.

Bring the cream to a gentle simmer over medium heat. You don’t want it to boil too hard or you’ll risk breaking the sauce. Once it starts to bubble slightly, add the grated Parmesan cheese.

Stir continuously until the cheese has fully melted and the sauce starts to thicken—this should take about 3 to 4 minutes. You’re looking for a smooth, silky texture that lightly coats the back of a spoon.

Tip: If you want your sauce a little spicier, this is the perfect time to add a pinch of cayenne or a few dashes of your favorite hot sauce. Taste and adjust the seasoning as needed.

STEP 6: Add Back the Chicken, Shrimp & Sausage

Now it’s time to bring back all that deliciously cooked meat. Add the chicken, shrimp, and sausage back into the skillet and stir to combine. Let them simmer gently in the sauce for a minute or two, just until the shrimp are pink and fully cooked through (if they weren’t already) and everything is heated evenly.

At this point, the sauce should be thick and creamy, clinging to the meats and veggies like a dream.

Pro Tip: If the sauce thickens too much, just add a splash of chicken broth, milk, or even a little pasta water to loosen it up without sacrificing flavor.

STEP 7: Toss with Cooked Pasta

With everything bubbling together nicely, it’s time for the final step: the pasta! Add the cooked penne straight into the skillet and use tongs or a large spoon to gently toss everything until the pasta is fully coated in that luscious sauce.

Let it cook for another minute or so on low heat—just enough to bring all the ingredients together and ensure the pasta soaks in some of that amazing flavor.

Once everything is hot and well combined, remove the skillet from the heat.

STEP 8: Garnish and Serve

Right before serving, sprinkle some freshly chopped parsley over the top for a pop of color and freshness. It might seem like a small step, but that little bit of green really brings balance to the rich, creamy sauce.

Serving Suggestion: I love plating this pasta with a slice of crusty garlic bread and a crisp side salad with a tangy vinaigrette—it helps cut through the richness of the dish and makes for a perfect, well-rounded meal.

Tips & Variations to Make It Your Own

Here are a few ways you can switch things up or make it a bit more weeknight-friendly:

• Swap the protein: Don’t have shrimp on hand? This dish is equally tasty with just chicken and sausage. Or, try it with crawfish for a more traditional Louisiana flair.

• Lighten it up: If you want to cut a few calories, try using half-and-half instead of heavy cream. You’ll still get a creamy texture, just a little lighter.

• Add more veggies: Mushrooms, spinach, or even sun-dried tomatoes can add great flavor and texture.

• Make it ahead: The sauce and proteins can be made in advance and stored in the fridge. Just cook the pasta fresh and toss everything together when you’re ready to serve.