Ingredients
Scale
- 12 oz fettuccine or your favorite pasta
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon Cajun seasoning
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Feel free to substitute the protein with what you have on hand; sometimes, I swap the shrimp for sausage based on my kids’ cravings for the day!
Instructions
- Boil the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and chicken, seasoning with Cajun spice, and cook for about 5-7 minutes until both are cooked through. Remove from skillet and set aside.
- In the same skillet, add the bell peppers, onion, and garlic. Sauté for 4-5 minutes until the vegetables are tender and fragrant. I love the aroma that fills my kitchen during this step—it reminds me of the spices my dad used to add to his dishes.
- Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened.
- Add the cooked shrimp and chicken back into the skillet, followed by the cooked pasta. Toss everything together to ensure each strand of pasta is coated in the creamy sauce.
- Sprinkle with Parmesan cheese, stirring until melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired. Enjoy the warmth and richness of this dish with those you love, just like we do in my bustling kitchen!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pappadeaux Mardi Gras Pasta, recipe, cooking, food
