Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home
If you’ve ever dined at Cheddar’s Scratch Kitchen, you know their New Orleans Pasta is a showstopper. This creamy Cajun Alfredo dish is packed with flavor and an assortment of delicious ingredients. Today, I’m thrilled to share a homemade version that’s just as satisfying and restaurant-worthy. With a perfect blend of spices, protein, and creamy sauce, this recipe will transport you right to the heart of Louisiana. Let’s dive into how you can whip up Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home in your kitchen!
Why It Works Every Time
The magic of this dish lies in its bold flavors and creamy texture. The combination of Italian dressing, Tony Chachere’s Creole seasoning, and a rich sauce creates a symphony of Cajun flavors that are hard to resist. Not only does it come together quickly, but the ingredients meld beautifully, resulting in a comforting, hearty meal that feels indulgent yet accessible.
The Ingredient Lineup
- 8 ounces chicken breast – Cut into bite-sized pieces for easy cooking and eating.
- 1 cup Italian dressing – Adds a zesty marinade to the chicken.
- 16 ounces penne pasta – The perfect shape to hold onto the creamy sauce.
- 4 ounces butter – For a rich, flavorful sauce base.
- 4 tablespoons all-purpose flour – To thicken the sauce to perfection.
- 1 1/2 cups heavy cream – The star ingredient for a luscious, creamy texture.
- 1/3 cup shredded parmesan cheese – Adds a nutty flavor to the sauce.
- 1/2 cup shredded mozzarella – For a gooey, cheesy finish.
- 1 1/2 cups salsa – Infuses the dish with fresh tomato flavor and a little kick.
- 1 1/2 tablespoons Tony Chachere’s Creole Seasoning – The perfect blend of spices to give it that Cajun flair.
- 8 ounces smoked sausage – Sliced for a smoky flavor that complements the dish well.
- 8 ounces shrimp – Peeled and deveined for ease and quick cooking.
- 1 sliced green bell pepper – Adds color and crunch.
- 1 white onion, sliced – For a sweet and savory base.
Gear Checklist
- Large pot – For boiling the pasta.
- Skillet – To sauté the proteins and veggies.
- Mixing spoon – For stirring the sauce and pasta.
- Measuring cups and spoons – For accurate ingredient measurements.
- Colander – To drain the pasta when it’s done.
Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home — Do This Next
Step 1: Marinate the Chicken
In a bowl, combine the bite-sized chicken pieces with the Italian dressing. Allow the chicken to marinate for at least 30 minutes. This will infuse the chicken with flavor and keep it juicy.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
Step 3: Sauté the Chicken and Sausage
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the marinated chicken and sliced smoked sausage. Cook until the chicken is cooked through and the sausage is browned, about 5-7 minutes. Remove them from the skillet and set aside.
Step 4: Prepare the Sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the all-purpose flour and whisk for about 1-2 minutes until it turns golden brown. Gradually add the heavy cream while whisking continuously to prevent lumps. Cook until the sauce thickens, about 3-5 minutes.
Step 5: Add Cheese and Salsa
Reduce the heat to low and stir in the parmesan and mozzarella cheese until melted and smooth. Then, add the salsa and Tony Chachere’s Creole seasoning, stirring to combine.
Step 6: Combine Everything
Add the cooked chicken, sausage, shrimp, sliced green bell pepper, and onion into the sauce. Stir well to coat everything evenly in the creamy sauce. Allow it to simmer for another 2-3 minutes until the shrimp are cooked through.
Step 7: Toss in the Pasta
Finally, add the drained penne pasta to the skillet. Toss everything together until the pasta is coated in the creamy sauce. Adjust seasoning if necessary.
Step 8: Serve and Enjoy!
Serve your Cheddars New Orleans Pasta warm, garnished with extra parmesan cheese if desired. Enjoy the vibrant flavors and creamy texture that make this dish a family favorite!
Customize for Your Needs
- Swap the chicken for tofu or a different protein like beef or turkey.
- Use whole wheat or gluten-free penne pasta for a healthier option.
- Add more vegetables like spinach, mushrooms, or zucchini for extra nutrition.
- Adjust the spice level by adding more or less Tony Chachere’s seasoning or opting for a mild salsa.
Easy-to-Miss Gotchas
- Make sure to drain the pasta well to prevent water from watering down the sauce.
- Don’t rush the sauce-making process; allow it to thicken properly for the best texture.
- For added flavor, consider toasting your flour in the butter until it’s a golden hue before adding the cream.
- Always taste and adjust the seasoning before serving; flavors can vary based on the ingredients used.
Prep Ahead & Store
You can easily prep this dish ahead of time:
- Marinate the chicken the night before to enhance the flavor.
- Cook the pasta and let it cool before storing it in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Reader Q&A
Can I use shrimp that are already cooked?
Yes, you can use pre-cooked shrimp; just add them to the sauce at the end to warm them through without overcooking.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or a non-dairy cream alternative, though the texture may vary slightly.
Is there a vegetarian option for this recipe?
Absolutely! Just replace the chicken and sausage with your favorite plant-based proteins and use vegetable broth instead of chicken broth if desired.
Can this be made in advance and frozen?
Yes, you can freeze this dish after cooking. Just ensure it’s fully cooled before transferring to a freezer-safe container. Thaw in the fridge overnight before reheating.
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Ready, Set, Cook
Now that you have your recipe for Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home, it’s time to get cooking! Gather your ingredients, roll up your sleeves, and enjoy the delightful process of creating this flavorful dish right in your kitchen. Whether it’s a weeknight dinner or a special occasion, this pasta is bound to impress and satisfy. Happy cooking!
Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home
Ingredients
Equipment
Method
- In a bowl, combine the bite-sized chicken pieces with the Italian dressing. Allow the chicken 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 the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the marinated chicken and sliced smoked sausage. Cook until the chicken is cooked through and the sausage is browned, about 5-7 minutes. Remove them from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the all-purpose flour and whisk for about 1-2 minutes until golden brown. Gradually add the heavy cream while whisking continuously. Cook until the sauce thickens, about 3-5 minutes.
- Reduce the heat to low and stir in the parmesan and mozzarella cheese until melted and smooth. Then, add the salsa and Tony Chachere's Creole seasoning.
- Add the cooked chicken, sausage, shrimp, sliced green bell pepper, and onion into the sauce. Stir well to coat everything evenly. Allow it to simmer for another 2-3 minutes until the shrimp are cooked through.
- Add the drained penne pasta to the skillet. Toss everything together until the pasta is coated in the creamy sauce. Adjust seasoning if necessary.
- Serve your Cheddars New Orleans Pasta warm, garnished with extra parmesan cheese if desired.
Notes
- Marinate the chicken overnight for enhanced flavor.
- Feel free to substitute the proteins with tofu or other options.
- Store leftovers in an airtight container for up to 3 days.
