Easy Pappadeaux Mardi Gras Pasta Copycat

If you’ve ever ordered Pappadeaux Mardi Gras Pasta Copycat at the restaurant and thought, I need this at home, you are going to love this version. It’s creamy, bold, slightly spicy, and loaded with juicy shrimp, tender chicken, and rich Cajun flavor. Every bite feels indulgent, festive, and just a little bit dramatic—in the best way.

I love making this Pappadeaux Mardi Gras Pasta Copycat when I want something that feels restaurant-fancy but is actually super doable in my own kitchen. It’s perfect for date night, weekend dinners, or even when you want to impress guests without stressing yourself out.

The best part? You control the spice, the creaminess, and the portion size. This copycat recipe delivers that signature Mardi Gras flavor with simple ingredients and easy steps. And yes… it tastes just as good as the original.

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INGREDIENTS

Here’s everything you need to make this rich and creamy Pappadeaux Mardi Gras Pasta Copycat at home. I kept it simple but full of bold flavor.

Protein

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 lb (450 g) boneless, skinless chicken breast, sliced into strips
• 6 oz (170 g) andouille sausage, sliced

Pasta

• 12 oz (340 g) penne pasta (or fettuccine)

Vegetables

• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (14 g) unsalted butter
• 1 small onion, diced (about 1 cup / 150 g)
• 1 red bell pepper, sliced (about 1 cup / 150 g)
• 1 green bell pepper, sliced (about 1 cup / 150 g)
• 3 cloves garlic, minced (about 1 tablespoon / 9 g)

Seasoning & Sauce

• 2 tablespoons (16 g) Cajun seasoning
• 1 teaspoon (5 g) smoked paprika
• ½ teaspoon (3 g) salt (adjust to taste)
• ½ teaspoon (1 g) black pepper
• 1 cup (240 ml) chicken broth
• 1 ½ cups (360 ml) heavy cream
• ½ cup (50 g) freshly grated Parmesan cheese
• ½ cup (120 g) diced tomatoes (optional, for extra flavor)

Optional Garnish

• 2 tablespoons (8 g) chopped fresh parsley
• Extra Parmesan cheese for serving

INSTRUCTIONS

Let’s bring this Pappadeaux Mardi Gras Pasta Copycat to life. Follow these simple steps and you’ll have a creamy, Cajun-inspired masterpiece on the table.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (usually 9–11 minutes).

Drain the pasta and set it aside. Reserve ½ cup (120 ml) of pasta water in case you want to thin the sauce later.

Season the Proteins

Pat the shrimp and chicken dry with paper towels. Sprinkle 1 tablespoon (8 g) of Cajun seasoning evenly over the chicken and shrimp.

Season lightly with a pinch of salt and black pepper if needed.

Cook the Chicken and Sausage

Heat 1 tablespoon (15 ml) olive oil and 1 tablespoon (14 g) butter in a large skillet over medium-high heat.

Add the chicken strips and cook for 5–6 minutes, stirring occasionally, until golden and fully cooked (internal temperature should reach 165°F (74°C)). Remove the chicken and set aside.

In the same pan, add the sliced andouille sausage and cook for 2–3 minutes until slightly browned. Remove and set aside with the chicken.

Cook the Shrimp

Add the shrimp to the same skillet. Cook for 2–3 minutes per side until pink and opaque. Do not overcook. Remove and set aside.

Sauté the Vegetables

In the same skillet, add the diced onion and bell peppers. Cook for 3–4 minutes until slightly softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Build the Creamy Cajun Sauce

Sprinkle the remaining 1 tablespoon (8 g) Cajun seasoning and the smoked paprika into the pan. Stir well to coat the vegetables.

Pour in 1 cup (240 ml) chicken broth and let it simmer for 2–3 minutes.

Add 1 ½ cups (360 ml) heavy cream and bring the sauce to a gentle simmer. Reduce heat to medium-low and cook for 4–5 minutes until slightly thickened.

Stir in ½ cup (50 g) grated Parmesan cheese until melted and smooth.

Combine Everything

Return the cooked chicken, sausage, and shrimp to the skillet. Add the drained pasta.

Toss everything together until well coated. If the sauce feels too thick, stir in a little reserved pasta water (1–2 tablespoons at a time) until it reaches your desired consistency.

Taste and adjust seasoning if needed.

Garnish & Serve

Sprinkle with fresh parsley and extra Parmesan cheese. Serve immediately while creamy and hot.

TIPS & VARIATIONS

Let’s make your Pappadeaux Mardi Gras Pasta Copycat even better with these little upgrades and helpful tweaks.

Cooking Tips

• Don’t overcook the shrimp. Shrimp cook fast. As soon as they turn pink and opaque, remove them from the pan. Overcooking makes them rubbery.
• Cook proteins in batches. This keeps everything nicely browned instead of steamed.
• Use freshly grated Parmesan. Pre-shredded cheese doesn’t melt as smoothly and can make the sauce grainy.
• Control the spice level. Cajun seasoning varies by brand. Start lighter if you prefer mild heat, then adjust.

Easy Ingredient Swaps

• Swap chicken breasts for chicken thighs for extra juiciness.
• Use crawfish tails (1 lb / 450 g) instead of shrimp for a more traditional Louisiana-style flavor.
• Replace heavy cream with 1 cup (240 ml) half-and-half + ½ cup (120 ml) whole milk for a lighter sauce.
• Try fettuccine instead of penne for a more classic restaurant feel.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat. Add 1–2 tablespoons (15–30 ml) milk or broth to loosen the sauce.
• You can prep the chicken and vegetables a day ahead to make dinner faster.

SERVING IDEAS

This Pappadeaux Mardi Gras Pasta Copycat already feels like a celebration in a bowl, so let’s serve it in a way that makes it shine.

What to Serve on the Side

• Warm garlic bread – Perfect for soaking up every drop of that creamy Cajun sauce.
• Buttery French bread – Simple, classic, and restaurant-style.
• Side Caesar salad – Crisp romaine with a light dressing balances the richness beautifully.
• Steamed green beans or asparagus – Adds freshness and color to your plate.

Drink Pairings

• A chilled glass of Chardonnay pairs beautifully with the creamy sauce.
• Try a light Pinot Grigio if you prefer something crisp.
• For non-alcoholic options, serve with sparkling lemonade or sweet iced tea for a Southern touch.

Occasion-Based Serving Ideas

• Date Night at Home: Plate the Pappadeaux Mardi Gras Pasta Copycat in shallow pasta bowls, garnish with extra Parmesan and parsley, and add candles. Instant restaurant vibe.
• Mardi Gras Party: Serve in large platters family-style and let guests help themselves.
• Weekend Comfort Dinner: Keep it cozy with warm bread and a simple salad.
• Dinner Guests: Portion individually and finish with a sprinkle of smoked paprika for that wow factor.

This dish feels indulgent enough for celebrations but easy enough for a regular weeknight when you just want something special.

FAQs

How do I store Pappadeaux Mardi Gras Pasta Copycat?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is totally normal.

How do I reheat it without drying it out?

Reheat gently on the stovetop over low heat. Add 1–2 tablespoons (15–30 ml) milk, cream, or chicken broth to loosen the sauce. Stir frequently to keep it creamy.

Avoid microwaving on high heat, as it can overcook the shrimp.

Can I make Pappadeaux Mardi Gras Pasta Copycat less spicy?

Yes, absolutely. Reduce the Cajun seasoning by half and skip extra paprika. You can always add more seasoning at the end if you want more heat.

Can I make it ahead of time?

You can prep the proteins and chop the vegetables a day ahead. For best texture, cook the pasta and combine everything just before serving. Cream-based sauces taste freshest the same day.

Can I freeze Pappadeaux Mardi Gras Pasta Copycat?

Cream sauces do not freeze well. They can separate when thawed. If you need to freeze it, freeze only the cooked proteins and vegetables, then make fresh sauce and pasta when ready to serve.

What pasta works best for this recipe?

Penne and fettuccine both work beautifully. Penne holds the sauce inside the tubes, while fettuccine gives you that classic creamy restaurant feel.

Recipe

Yield: 6 servings

Pappadeaux Mardi Gras Pasta Copycat

Print

This Pappadeaux Mardi Gras Pasta Copycat features juicy shrimp, tender chicken, and andouille sausage tossed in a creamy Cajun Parmesan sauce. A bold, restaurant-style dinner you can easily make at home.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

Protein

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 lb (450 g) boneless, skinless chicken breast, sliced
• 6 oz (170 g) andouille sausage, sliced

Pasta

• 12 oz (340 g) penne pasta

Vegetables

• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (14 g) unsalted butter
• 1 small onion, diced (about 1 cup / 150 g)
• 1 red bell pepper, sliced (about 1 cup / 150 g)
• 1 green bell pepper, sliced (about 1 cup / 150 g)
• 3 cloves garlic, minced (about 1 tablespoon / 9 g)

Sauce & Seasoning

• 2 tablespoons (16 g) Cajun seasoning
• 1 teaspoon (5 g) smoked paprika
• ½ teaspoon (3 g) salt
• ½ teaspoon (1 g) black pepper
• 1 cup (240 ml) chicken broth
• 1½ cups (360 ml) heavy cream
• ½ cup (50 g) freshly grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–11 minutes. Drain and set aside.
   
2. Season shrimp and chicken with 1 tablespoon (8 g) Cajun seasoning.
   
3. Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken for 5–6 minutes until fully cooked (internal temperature reaches 165°F (74°C)). Remove and set aside.
   
4. Add sausage and cook for 2–3 minutes until browned. Remove and set aside.
   
5. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
   
6. In the same skillet, sauté onion and bell peppers for 3–4 minutes. Add garlic and cook for 30 seconds.
   
7. Stir in remaining Cajun seasoning and paprika. Add chicken broth and simmer 2–3 minutes.
   
8. Pour in heavy cream and simmer 4–5 minutes until slightly thickened. Stir in Parmesan cheese until melted.
   
9. Return chicken, sausage, and shrimp to the skillet. Add pasta and toss until evenly coated and heated through.
   
10. Serve immediately while hot and creamy.

Notes

• Do not overcook shrimp to keep them tender.
  
• Adjust Cajun seasoning based on your spice preference.
  
• Add a splash of milk or broth when reheating to restore creaminess.
  

Nutrition Information:

Yield: 6 Serving Size: About 1½ cups (approximately 350–400 g)
Amount Per Serving: Calories: 720

Nutrition information is estimated and may vary based on ingredients used.

If you’ve been craving that bold, creamy restaurant flavor, this Pappadeaux Mardi Gras Pasta Copycat truly delivers. It brings together juicy shrimp, tender chicken, smoky sausage, and that rich Cajun cream sauce in the most satisfying way. And the best part? You made it right in your own kitchen.

I love how this recipe feels festive and indulgent, yet it’s simple enough for a cozy weeknight dinner. Whether you’re planning a Mardi Gras celebration, a date night at home, or just want something comforting and flavorful, this Pappadeaux Mardi Gras Pasta Copycat always impresses.