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.
