Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the penne pasta and cook for 10-12 minutes, or until al dente. Stir occasionally to prevent sticking. When done, drain the pasta in a colander, reserving a small cup of the pasta water, and set it aside for later.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. While the oil heats, season the boneless skinless chicken breast with salt, pepper, and Cajun seasoning. Once the oil shimmers, add the chicken and cook for 4-5 minutes, turning occasionally until browned and cooked through. Remove the chicken from the skillet and keep it warm on a plate.

Using the same skillet, add a bit more olive oil if needed and toss in the shrimp. Sauté for 2-3 minutes until the shrimp turn pink and opaque, stirring frequently. They should curl slightly as they cook. Once done, transfer the shrimp to the plate with the chicken, allowing them to rest while you prepare the next step.

In the same skillet, add the sliced andouille sausage and cook for about 2 minutes until it begins to brown. Then, add the chopped bell peppers, red onion, and minced garlic. Sauté the mixture for about 4 minutes, stirring continuously until the vegetables are tender and fragrant.

Pour in 1 cup of heavy cream into the skillet and reduce the heat to medium-low. Allow the cream to simmer for 2-3 minutes, letting the sauce thicken. Gradually stir in the grated Parmesan cheese, mixing until melted and fully incorporated. Taste the sauce and adjust with salt and pepper as needed.

Add the cooked chicken, shrimp, and drained penne pasta to the skillet, tossing everything together until well coated with the creamy sauce. Reduce the heat to low and heat through for about 1-2 minutes, adding a splash of reserved pasta water if the sauce needs to loosen up.

Once thoroughly combined, remove the skillet from the heat. Transfer the Delicious Pappadeaux Mardi Gras Pasta to serving bowls or a large platter. Garnish generously with chopped parsley for a fresh touch, and serve immediately.