Mardi Gras Pasta with Cajun Sauce (Printable)
Festive pasta featuring Cajun-seasoned chicken, sausage, bell peppers, and creamy spicy sauce. Vibrant flavors ready in under an hour.
# Ingredient List:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 14 oz), sliced into strips
02 - 5.3 oz andouille sausage, sliced
→ Seasonings
03 - 2 tablespoons Cajun seasoning, divided
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
→ Vegetables
07 - 1 red bell pepper, sliced
08 - 1 yellow bell pepper, sliced
09 - 1 green bell pepper, sliced
10 - 1 small red onion, thinly sliced
11 - 3 cloves garlic, minced
→ Dairy and Sauces
12 - 3/4 cup heavy cream
13 - 1/4 cup chicken broth
14 - 1.75 oz grated Parmesan cheese
→ Pasta
15 - 12.3 oz penne or fettuccine
→ Oils and Fats
16 - 2 tablespoons olive oil
17 - 1 tablespoon unsalted butter
→ Garnish
18 - 2 tablespoons chopped fresh parsley
19 - Extra Parmesan cheese for serving
# Steps:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and set aside.
02 - In a medium bowl, combine chicken strips with 1 tablespoon Cajun seasoning, smoked paprika, salt, and black pepper. Toss until evenly coated.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and sausage slices. Cook for 5-7 minutes, turning occasionally, until chicken reaches internal temperature of 165°F and develops a golden exterior. Transfer to a clean plate.
04 - Add remaining olive oil and butter to the same skillet. Introduce bell peppers and red onion, cooking for 4-5 minutes over medium-high heat until slightly softened with slight caramelization.
05 - Reduce heat to medium. Add minced garlic and sauté for approximately 1 minute until fragrant and beginning to brown.
06 - Pour heavy cream and chicken broth into the skillet, stirring constantly. Add Parmesan cheese and remaining 1 tablespoon Cajun seasoning. Simmer for 2-3 minutes, stirring frequently, until sauce reaches slight thickening consistency.
07 - Return cooked chicken, sausage, and accumulated juices to the skillet. Add drained pasta and toss thoroughly to coat all components evenly with sauce. Cook for 2-3 minutes to allow flavors to meld.
08 - Taste and adjust seasoning as needed. Transfer to serving bowls immediately, garnishing with fresh parsley and additional Parmesan cheese.
# Expert Advice:
01 -
- The triple bell pepper combination creates a confetti of colors in your pan that looks as festive as it tastes, perfect for brightening even the dreariest weeknight.
- That moment when the cream hits the spiced pan creates a sauce that clings to every pasta ridge, giving you the perfect balance of heat and richness in each bite.
02 -
- After making this countless times, I learned never to rush the pepper and onion sauté, as those caramelized vegetable sugars are crucial for balancing the spice heat.
- The sauce might look too thin when you first add the cream, but patience reveals that magical moment when it suddenly transforms to the perfect consistency during the final simmer.
03 -
- The pan you choose matters more than you might think, as a heavy-bottomed skillet distributes heat evenly and prevents the cream from scorching when it hits the hot surface.
- Letting the pasta rest for 2-3 minutes before serving allows the sauce to thicken to that perfect clingy consistency that professional chefs aim for.