Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home
There’s something undeniably comforting about a rich, creamy pasta dish that warms you from the inside out. Inspired by the popular Cheddars New Orleans Pasta, this recipe brings a taste of Cajun flair right to your kitchen. With tender chicken, spicy sausage, succulent shrimp, and a creamy Alfredo sauce, this dish is a celebration of flavors that you can whip up in no time. Get ready to impress your family and friends with this delightful restaurant-worthy meal!
Why I Love This Recipe
This dish embodies everything I adore about cooking: it’s easy to make, packed with flavor, and perfect for a cozy dinner. The combination of Italian dressing and Tony Chachere’s Creole seasoning infuses the chicken and sausage with a delightful kick, while the creamy Alfredo sauce ties everything together beautifully. It’s like taking a mini-vacation to New Orleans without leaving your home! Plus, it’s a fantastic way to bring everyone together around the table.
What We’re Using
- 8 ounces chicken breast – cut into bite-sized pieces for quick cooking.
- 1 cup Italian dressing – this will marinate the chicken for added flavor.
- 16 ounces penne pasta – perfect for holding onto that creamy sauce.
- 4 ounces butter – rich and delicious, it forms the base of our sauce.
- 4 tablespoons all-purpose flour – to thicken our creamy sauce.
- 1 1/2 cups heavy cream – for that luscious Alfredo texture.
- 1/3 cup shredded parmesan cheese – to add a nutty flavor.
- 1/2 cup shredded mozzarella – for creaminess and stretch.
- 1 1/2 cups salsa – brings a zesty kick to the dish.
- 1 1/2 tablespoons Tony Chachere’s Creole Seasoning – the secret ingredient for authentic Cajun flavor.
- 8 ounces smoked sausage – sliced for a savory bite.
- 8 ounces shrimp – peeled and deveined for convenience.
- 1 sliced green bell pepper – adds color and crunch.
- 1 white onion – sliced to enhance the dish’s aroma.
What You’ll Need (Gear)
- Large pot – for boiling pasta and making the sauce.
- Skillet – to sauté the chicken, sausage, and vegetables.
- Whisk – for smooth sauce preparation.
- Measuring cups and spoons – for precise ingredient measurements.
- Colander – to drain the pasta when cooked.
- Wooden spoon – for stirring and combining ingredients.
Step-by-Step: Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home
Step 1: Marinate the Chicken
In a medium bowl, combine the bite-sized chicken pieces and Italian dressing. Allow it to marinate for at least 30 minutes. This step is crucial as it infuses the chicken with flavor and keeps it juicy while cooking.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Step 3: Sauté the Chicken and Sausage
In a large skillet over medium-high heat, melt 2 ounces of butter. Once melted, add the marinated chicken and sliced smoked sausage. Cook until the chicken is no longer pink, about 5-7 minutes. Stir occasionally to ensure even cooking.
Step 4: Add Vegetables
Add the sliced green bell pepper and onion to the skillet. Sauté for another 3-4 minutes until the vegetables are tender and fragrant.
Step 5: Prepare the Sauce
In the same skillet, push the chicken and sausage to the side and add the remaining 2 ounces of butter. Once it melts, whisk in the flour to create a roux, cooking for about 1 minute until golden brown. Gradually whisk in the heavy cream, stirring constantly until the mixture thickens.
Step 6: Combine Ingredients
Stir in the shredded parmesan and mozzarella cheese, letting them melt into the sauce. Then, add the salsa and Tony Chachere’s Creole seasoning, mixing until well combined.
Step 7: Add Shrimp
Finally, add the peeled and deveined shrimp to the skillet. Cook for an additional 3-4 minutes until the shrimp turns pink and opaque.
Step 8: Mix Pasta and Sauce
Add the cooked penne pasta to the skillet, tossing to coat it evenly with the creamy Cajun Alfredo sauce. Cook for another minute on low heat to warm everything through.
Step 9: Serve and Enjoy!
Serve your Cheddars New Orleans Pasta in bowls, garnishing with extra parmesan or fresh herbs if desired. Enjoy the flavors of New Orleans right at your dinner table!
Budget & Availability Swaps
- Chicken Breast: You can substitute with turkey breast or firm tofu for a vegetarian option.
- Heavy Cream: Use half-and-half or a plant-based cream for a lighter version.
- Smoked Sausage: Any other type of sausage can work, or even a veggie sausage for a meatless meal.
- Penne Pasta: Swap for any pasta shape you have on hand, like fusilli or spaghetti.
If You’re Curious
This recipe is incredibly versatile! Feel free to add more vegetables like spinach, mushrooms, or zucchini for an extra nutrient boost. Additionally, if you’re a fan of spice, don’t hesitate to add some chopped jalapeños or a dash of hot sauce to the mix!
Keep It Fresh: Storage Guide
To store leftovers, let the pasta cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of milk or cream to loosen the sauce if needed.
Handy Q&A
Can I make this dish ahead of time?
Absolutely! You can prepare the sauce and cook the pasta ahead of time. Just combine them right before serving to ensure everything is fresh and creamy.
Is this recipe spicy?
The spiciness level depends on how much Tony Chachere’s seasoning you use. Feel free to adjust it according to your heat preference!
Can I use frozen shrimp?
Yes, frozen shrimp works perfectly fine! Just make sure to thaw and peel them before adding them to the dish.
What can I serve with this pasta dish?
This pasta pairs wonderfully with a simple side salad or some garlic bread. You could also enjoy it with Baked Mac And Cheese for an extra cheesy experience!
Try These Next
- Creamy Cajun Chicken Penne Skillet – A quick and easy meal with a spicy twist.
- Pesto Chicken Pasta Bake Cheesy Weeknight – A cheesy, baked pasta dish that’s perfect for busy nights.
Bring It to the Table
There’s nothing quite like enjoying a comforting bowl of Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home with loved ones. The lively flavors and creamy texture create a dish that’s sure to become a family favorite. So gather around the table, share stories, and savor every delicious bite. Happy cooking!
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Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home
Ingredients
Equipment
Method
- In a medium bowl, combine the bite-sized chicken pieces and Italian dressing. Allow it to marinate for at least 30 minutes.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt 2 ounces of butter. Once melted, add the marinated chicken and sliced smoked sausage. Cook until the chicken is no longer pink, about 5-7 minutes.
- Add the sliced green bell pepper and onion to the skillet. Sauté for another 3-4 minutes until the vegetables are tender and fragrant.
- In the same skillet, push the chicken and sausage to the side and add the remaining 2 ounces of butter. Once it melts, whisk in the flour to create a roux, cooking for about 1 minute until golden brown.
- Gradually whisk in the heavy cream, stirring constantly until the mixture thickens.
- Stir in the shredded parmesan and mozzarella cheese, letting them melt into the sauce. Then, add the salsa and Tony Chachere's Creole seasoning, mixing until well combined.
- Finally, add the peeled and deveined shrimp to the skillet. Cook for an additional 3-4 minutes until the shrimp turns pink and opaque.
- Add the cooked penne pasta to the skillet, tossing to coat it evenly with the creamy Cajun Alfredo sauce. Cook for another minute on low heat to warm everything through.
- Serve your Cheddars New Orleans Pasta in bowls, garnishing with extra parmesan or fresh herbs if desired.
Notes
- Feel free to add more vegetables like spinach or mushrooms for extra nutrients.
- Adjust the spiciness by varying the amount of Tony Chachere's seasoning.
- Store leftovers in an airtight container for up to 3 days.
