Step 1

Cook the pasta according to package instructions.

Step 2

Season the shrimp with about ½ tablespoon of the cajun seasoning and set aside.

Step 3

In a large skillet or Dutch oven heat the olive oil. Add the shrimp and cook on both sides until it turns pink, about 2 min per side, could be less depending on the size of your shrimp. Remove the shrimp from the pot and set aside.

Step 4

Add the chicken and sausage to the pot, and sprinkle about 1 tablespoon of the cajun seasoning over the chicken. Stir everything together and cook until the chicken is no longer pink and is cooked through, about 5 minutes.

Step 5

Add the onion, celery and garlic to the skillet and cook until the onion becomes translucent, about 3 minutes.

Step 6

Add all the peppers and sprinkle the remaining ½ tablespoon of cajun seasoning over the peppers, stir well and cook for another 3 minutes.

Step 7

Add the chicken broth and heavy cream to the skillet, stir and season with salt and pepper if needed. Add the shrimp back to the pot. Bring the sauce to a boil, then add the cooked pasta and about ½ cup of the shredded Fontina cheese. Stir everything together.

Step 8

Remove from heat, then garnish with the remaining Fontina cheese, green onions and parsley. The pasta will continue to soak up the sauce.

Step 9

Serve immediately. Refrigerate leftover for up to 3 days.