Pappadeaux Creamy Cajun Pasta Recipe: Made with Pork

Pappadeaux Seafood Kitchen is one of my favorite Cajun restaurants! I absolutely love the creamy Cajun sauce that they serve on some of their pasta dishes, so I decided to recreate it at home. While this may not exactly be "Pappadeaux's recipe", it is definitely a flavorful pasta dish and makes an easy dinner for a special occasion or any night of the week. Try this Pappadeaux Cajun Pasta Recipe the next time you are craving a taste of New Orleans, and I think you will agree!

Picture your favorite pasta, bathed in a velvety cream sauce, and topped with perfectly seared pork, mushrooms, sweet onions, and garlic!

Add in your favorite veggie, and you have a delicious one-pot meal that the entire family will love. 

If you are cooking in a tight space like me, you love recipes that don't use a ton of ingredients and can be cooked in one pan. The fewer dishes, the better, right?

Countertop space is precious, and there isn't a lot of room on an RV stove top either. If you can cook everything in one pan, you have more room to work, and it just cuts down on the stress in the kitchen. I love to use a large skillet with a tight-fitting lid that is deep enough to boil pasta. 

Let's Gather Up the Ingredients

• Pasta - For this recipe, I used Linguine, but you can use your favorite pasta. 

• Pork tenderloin - Sliced into thin strips. I love using pork tenderloin. It's tender and juicy, and can be used in a variety of ways. 

• Cajun Seasoning- I use Slap Ya Mama brand, but Tony Chachere also makes a good one. If you have a favorite, feel free to use that or make your own by combining cajun spices such as cayenne pepper, onion powder, salt, garlic powder, black pepper, and a little bit of chili powder.

• Red Onion- Sliced into half moons. The color of the onions makes this dish pop.

• Garlic- Fresh garlic is always the best, but if you don't have any on hand, you could substitute with one teaspoon of garlic powder or add it to taste. I like to slice my cloves so that they can cook slowly with the onions. This will give you a milder garlic flavor, but if you want it to be more pungent, you could always use minced garlic. Just be sure to add it at the end so it doesn't burn.

• Sliced Mushrooms- I love the earthiness of crimini mushrooms, but you could use any mushroom you like, or if you don't love mushrooms, leave them out. 

• Broccoli- Cut into florets. The addition of the broccoli not only adds vibrant color but also makes this a complete one-pot meal. Right down to the veggies.

• Roma Tomatoes

• Butter - For sauteing the vegetables

• Heavy Whipping Cream - Room temperature.

• Parmesan - Freshly grated parmesan is always best. It melts into the heavy cream perfectly, giving you a velvety texture. If you only have the pre-shredded stuff on hand, it will still work, but it just won't melt into the sauce as well. 

Once all of your ingredients have been prepped, this meal comes together fast!

Now Let's Get Cooking

Season the sliced pork with the Creole seasoning. Add two tablespoons of the butter to the skillet. Once the butter melts, add the pork and sear until it's golden brown. 

Once all of the meat has been seared, set it aside on a large plate or platter. 

Add the remaining butter and mushrooms to the same pan and saute until golden brown. 

Next, add the onions and sliced red peppers. The veggies will soak up all of that wonderful pork flavor as they slowly cook and begin to soften. Add in the sliced garlic and cook for another 2-3 minutes. Once they are done, add them to the plate along with the pork. 

Cook the broccoli

Add the broccoli florets to the same pan. Add in a ½ cup of water and a little bit of salt. Bring it to a boil, then cover the pan with a tight-fitting lid and let it steam for 3 minutes.

Drain the broccoli into a colander and run it under cold water. This will stop the cooking process and allow the broccoli to retain its vibrant green color. It will also keep it from getting mushy. Once it is completely cool and drained, add it to the rest of the ingredients that you have set aside.

Boil the pasta

This is where having a deep skillet comes in handy. I just fill it ¾ full of water, add in one tablespoon of salt, and bring it to a boil. Add your pasta, and cook according to package directions (I like to cook mine just shy of al dente. This way, you can complete the cooking process in the cream sauce). 

Now back to the skillet

Add the remaining 4 tablespoons of butter to the pan and bring up to low heat. Once melted, remove it from the heat and let it cool for 3-5 minutes.

Slowly pour in part of the room-temperature heavy cream. Whisk to combine. Once the butter has been incorporated with the cream, pour in the rest and stir.

Place the pan back on the stove over low heat. Do not let the sauce come to a boil.

Add ¾ of the grated cheese, continuously whisking until the cheese is melted and evenly combined.

Taste and season with more Cajun seasoning. The more you add, the spicier it will be, so add a little bit at a time until it's as spicy as you like it.

Next, add all of the ingredients back into the pan. Combine the pork, pasta, and veggies with the cream sauce. Cook over low heat until the sauce has thickened slightly and everything is warmed through. Top with the remaining cheese and another sprinkle of Cajun seasoning if desired.

Voila! You have created an entire meal, and you only had to dirty one pan. 

How to serve Pappadeaux Cajun Pasta

As is, this is a complete meal. All you need is a big hunk of garlic bread to sop up all of that luscious sauce!

Substitutions

I love the versatility of this recipe. It can be made with whatever protein or veggie you have on hand. Consider this as a guide and then use your creativity to make this Pappadeaux Cajun Pasta Recipe a meal that YOUR family will enjoy! 

Some good protein options would be:

• Smoked sausage 
• Chicken
• Shrimp
• Crawfish
• Or you could do a combination of any of the above!

Want it spicier? Add more Cajun seasoning. 

Swap out the veggies for options like:

• Green bell pepper
• Asparagus
• Green peas
• Zucchini
• Diced Roma tomatoes and green onions

Different pasta options could be:

• Fettucine
• Bowtie
• Penne
• Pappardelle pasta

Just choose something sturdy. I would steer clear of the more delicate options like angel hair simply because it won't hold up as well to all of the hearty ingredients in this recipe. 

Tips for Success

• Using freshly grated cheese is always best for making a creamy sauce. Pre-shredded cheese is packaged with preservatives that keep it from clumping. These same preservatives keep it from melting as well. 

• Cook the pork in batches. You don't want to overcrowd your pan, or you won't get a good sear. 

• When you drain the pasta, don't rinse it. You don't want to wash away any of the starch. It helps to thicken the sauce and makes it cling to the pasta.

• If your mushrooms are dirty, wipe them with a damp paper towel. You don't want to wash mushrooms. They are like a sponge and will absorb the water, which will ruin the texture. 

Related Recipes

Easy Italian Bow Tie Pasta

Pork Medallions in Creamy Mushroom Sauce

The Ultimate Macaroni and Cheese

Air Fryer Bacon-Wrapped Pork Chops

DID YOU MAKE THIS RECIPE?

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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