Begin by bringing a large pot of salted water to a boil over high heat. Add the penne pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking. Once cooked, drain the pasta in a colander and set it aside.

In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat. Season the boneless skinless chicken breast with Cajun seasoning and add it to the skillet. Cook for about 4-5 minutes, turning once, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and keep it warm on a plate.

In the same skillet, add the shrimp, allowing the residual flavor from the chicken to infuse the dish. Sauté for 2-3 minutes until the shrimp turn pink and opaque. Once cooked, remove the shrimp from the skillet and set it aside with the chicken.

Add a splash more olive oil to the skillet, then toss in the andouille sausage. Cook for about 2 minutes, letting it brown slightly. Next, add the mixed bell peppers, red onion, and minced garlic, cooking for another 4 minutes until the veggies are tender and fragrant.

Pour in the heavy cream, reducing the heat to medium. Allow the sauce to simmer gently for 2-3 minutes, stirring occasionally, until it thickens slightly. Mix in the grated Parmesan cheese until fully melted and combined, then taste and adjust the seasoning with salt and pepper.

Return the sautéed chicken and shrimp back into the skillet, followed by the cooked penne pasta. Toss everything together gently for about 1-2 minutes until fully coated with the creamy sauce and heated through.

Once mixed and heated, remove the skillet from the heat, then sprinkle chopped parsley generously over the top for freshness. Serve the Creamy Cajun Pappadeaux Mardi Gras Pasta warm in individual bowls or share family-style on a large platter.