Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Once cooked, drain the pasta in a colander and set aside, allowing the steam to escape.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the boneless skinless chicken breast with Cajun seasoning, then add it to the skillet. Sauté for 4-5 minutes until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.

Using the same skillet, add the shrimp directly to the medium heat. Cook the shrimp for 2-3 minutes until they turn pink and opaque, stirring occasionally to ensure even cooking. Remove the shrimp from the skillet and set them aside alongside the chicken.

In the same skillet, add a splash more olive oil if needed, then toss in the andouille sausage. Sauté for about 2 minutes until slightly browned. Next, add the bell peppers, red onion, and garlic, cooking for an additional 4 minutes until the vegetables are tender and aromatic.

Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for about 2-3 minutes, stirring frequently. Gradually add in the grated Parmesan cheese, stirring until it melts and forms a creamy sauce. Adjust the seasoning with salt and pepper to taste.

Return the cooked chicken and shrimp into the skillet, mixing them with the creamy sauce. Add the drained penne pasta and toss everything together for 1-2 minutes until well combined and heated through.

Before serving, sprinkle the finished dish with freshly chopped parsley for a pop of color and flavor. Dish out the Pappadeaux Mardi Gras Pasta onto plates and enjoy.