Cajun Aleppo Chicken & Shrimp Busiate Pasta

We’re bringing the flavors of New Orleans to your table with this Mardi Gras–inspired meal. Using Busiate pasta and Aleppo pepper from our Chef’s Companion box, this dish makes a show-stopping centerpiece for Fat Tuesday—or simply a rich, indulgent dinner the whole family will love. Savory Cajun spices are mellowed with creamy heavy cream and a hint of lemon, while grilled chicken and shrimp are tossed with twisty Busiate pasta for a perfectly satisfying bite.

Serve alongside crispy fried okra, and finish with beignets or a slice of King cake for a true Mardi Gras feast!

Servings: 2–3 | Prep time: 15 min | Cook time: 20–25 min

Ingredients

• 6 oz Morelli Organic Busiate
• 2 chicken breasts, cut into bite-sized pieces
• 8–10 large shrimp, peeled and deveined
• 1 small onion, diced
• 1 bell pepper (red or yellow), diced
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1–2 tsp Villa Jerada Aleppo pepper (adjust to taste)
• ½ tsp cayenne pepper (optional, for extra heat)
• Salt and black pepper, to taste
• ½ cup chicken broth
• ¼ cup heavy cream (optional, for richness)
• Juice of ½ lemon
• Fresh parsley, chopped (for garnish)
• Grated Parmesan or Pecorino (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook Morelli Organic Busiate according to package directions until al dente. Reserve ½ cup pasta water, then drain.
2. Season the proteins: In a bowl, toss chicken and shrimp with smoked paprika, oregano, thyme, Villa Jerada Aleppo pepper, cayenne (if using), salt, and black pepper. Let sit 5 minutes.
3. Cook chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, 5–6 minutes. Remove and set aside.
4. Cook shrimp: In the same skillet, add a little more oil if needed. Sauté shrimp until just pink, 2–3 minutes per side. Remove and set aside with chicken.
5. Sauté vegetables: Add onion and bell pepper to the skillet. Cook 4–5 minutes until softened, then add garlic and cook 30 seconds.
6. Build the sauce: Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Stir in heavy cream if desired. Let simmer 2–3 minutes.
7. Combine everything: Return chicken and shrimp to the skillet. Add cooked busiate and toss to coat. Add reserved pasta water as needed to loosen the sauce. Taste and adjust seasoning with salt, black pepper, and more Aleppo pepper.
8. Serve: Garnish with chopped parsley and grated Parmesan or Pecorino if desired. Serve immediately.

Foodie Box Love Notes & Tips

• Control the heat: Villa Jerada Aleppo pepper is mildly spicy and fruity. Start with 1 tsp and taste as you go—add more if you like it bolder.
• Save your pasta water: Busiati’s twisty shape holds the sauce beautifully. Reserve some pasta water to loosen the sauce if it gets too thick.
• Presentation: Garnish with fresh parsley and a light sprinkle of Aleppo pepper for color.