Mardi Gras Pasta Cajun Sauce

The first time I made this for a Fat Tuesday dinner party, my friend Sarah took one bite and actually stopped mid conversation. The way the smoky andouille dances with that creamy sauce makes ordinary Tuesday feel like Bourbon Street.

I remember standing in my tiny apartment kitchen, the rich aroma of Cajun spices filling every corner, while my roommate kept hovering around asking if it was done yet. That smell of smoked paprika hitting hot olive oil is basically aromatherapy.

Ingredients

• Chicken breasts: Cutting them into strips helps them cook evenly and absorb all that seasoning
• Andouille sausage: This is the smoky backbone of the whole dish, do not skip it
• Bell peppers: Red and yellow bring sweetness and that festive Mardi Gras color pop
• Red onion: Thin slices melt into the sauce while still keeping some crunch
• Garlic: Two cloves is just enough to warm the background without overpowering
• Pasta: Penne catches the sauce in every tube, but fettuccine works beautifully too
• Cajun seasoning: The soul of this recipe, use your favorite blend or make your own
• Heavy cream: This transforms everything into restaurant quality velvet
• Chicken broth: Adds depth and helps scrape up those precious browned bits
• Parmesan cheese: Salty and nutty, it pulls all the flavors together

Instructions

Get that pasta going:

Boil salted water and cook pasta until al dente, then drain it well

Season and sear the chicken:

Coat strips in half the Cajun blend with paprika and thyme, then cook until golden and done

Brown the sausage:

Let those andouille slices sizzle until they release their smoky oils, then set aside

Soften the vegetables:

Sauté peppers and onion until they start to caramelize, adding garlic at the end

Build the creamy base:

Pour in broth to deglaze the pan, then add cream and let it gently simmer

Melt in the cheese:

Stir Parmesan into the sauce until it thickens enough to coat a spoon

Bring everyone together:

Toss pasta, chicken, and sausage back in until everything is coated in that gorgeous sauce

Finish with fresh greens:

Scatter parsley and green onion on top for color and a bright hit against all that richness

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My dad still talks about the night I made this for his birthday. He is not usually one for spicy food, but he went back for thirds and asked if I could teach him the recipe.

Making It Your Own

I have played around with shrimp instead of chicken, and honestly, it might be even better. The sweetness of shrimp against that spicy cream sauce is magic.

Perfecting The Heat Level

Start with the Cajun seasoning as written, then taste once the sauce comes together. That is when you can add cayenne or hot sauce without crossing into regret territory.

Worth The Extra Effort

Homemade Cajun seasoning beats store bought every single time. Control the salt, adjust the heat, and know exactly what is in your blend.

• Toast your spices for a minute before blooming them in oil
• Let the sauce rest for five minutes off heat before serving
• This recipe makes incredible leftovers, if you have any

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Serve this with a cold glass of something crisp and let the good times roll right onto your dinner table.

Recipe FAQs

→ What type of pasta works best for this dish?

Penne or fettuccine both hold the creamy Cajun sauce well, providing a perfect balance of texture.

→ Can I substitute the proteins in this dish?

Yes, shrimp can replace chicken, or you can use all sausage for a different flavor profile while maintaining the dish's richness.

→ How can I add extra heat to the sauce?

A pinch of cayenne pepper or a splash of hot sauce enhances the spiciness without overpowering the creamy sauce.

→ What garnishes complement this pasta best?

Chopped fresh parsley and sliced green onions add a fresh, bright note that balances the rich and smoky flavors.

→ Is it possible to prepare this dish ahead of time?

It can be prepared in advance, but it's best served fresh to preserve the creamy texture and vibrant flavors.