Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home

If you’ve ever dined at Cheddars and savored their New Orleans Pasta, you’ll know exactly why it’s a fan favorite. This dish is a delightful fusion of Cajun flavors and creamy Alfredo sauce, featuring succulent chicken, shrimp, and sausage served over perfectly cooked penne pasta. The best part? You can recreate this restaurant-worthy meal in your own kitchen. This recipe is not only easy to follow but also brings a touch of New Orleans to your dining table. Let’s dive into the details and get cooking!

What You’ll Love About This Recipe

• Rich and creamy Alfredo sauce with a Cajun twist.
• Quick preparation time—perfect for busy weeknights.
• Customizable with your favorite proteins and veggies.
• Deliciously satisfying and filling, making it great for family dinners.
• Brings the vibrant flavors of New Orleans right to your home!

What Goes Into Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home

• 8 ounces chicken breast, cut into bite-sized pieces
• 1 cup Italian dressing
• 16 ounces penne pasta
• 4 ounces butter
• 4 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 1/3 cup shredded parmesan cheese
• 1/2 cup shredded mozzarella
• 1 1/2 cups salsa
• 1 1/2 tablespoons Tony Chachere’s Creole Seasoning
• 8 ounces smoked sausage, sliced
• 8 ounces shrimp (medium-sized), peeled and deveined
• 1 sliced green bell pepper
• 1 white onion, sliced

Kitchen Gear Checklist

• Large pot for boiling pasta
• Skillet or frying pan for cooking proteins and veggies
• Whisk for making the Alfredo sauce
• Measuring cups and spoons for accuracy
• Cutting board and knife for prepping ingredients
• Serving bowl to present your delicious dish

Cooking Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home: The Process

Step 1: Marinate the Chicken

Start by marinating your bite-sized chicken pieces in Italian dressing. Allow them to sit for at least 30 minutes to absorb the flavors.

Step 2: Cook the Pasta

In a large pot, bring 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 Proteins and Vegetables

In a large skillet over medium heat, melt the butter. Add the marinated chicken, smoked sausage, sliced green bell pepper, and white onion. Sauté until the chicken is cooked through and the vegetables are tender, about 5-7 minutes.

Step 4: Prepare the Alfredo Sauce

Sprinkle the flour over the mixture in the skillet and stir to combine. Gradually pour in the heavy cream while whisking continuously to avoid lumps. Allow the sauce to simmer for a few minutes until it thickens.

Step 5: Add the Cheeses and Salsa

Stir in the shredded parmesan cheese, shredded mozzarella, salsa, and Tony Chachere’s Creole Seasoning. Mix well until the cheeses melt and the sauce is creamy.

Step 6: Combine with Pasta

Add the cooked penne pasta to the skillet and toss everything together, ensuring the pasta is well-coated with the creamy sauce. Cook for an additional 2-3 minutes to heat through.

Step 7: Serve and Enjoy

Dish out the Cheddars New Orleans Pasta into serving bowls and garnish with additional parmesan cheese if desired. Enjoy the burst of flavors with each bite!

Allergy-Friendly Substitutes

• Gluten-Free: Use gluten-free penne pasta.
• Dairy-Free: Substitute heavy cream with coconut cream and use dairy-free cheese.
• Vegetarian: Replace chicken and shrimp with additional vegetables like zucchini or mushrooms.
• Lower Fat: Use reduced-fat cream and less butter for a lighter version.

What Not to Do

• Don’t overcook the pasta; it should remain al dente for the best texture.
• Avoid using low-quality cheese; it can affect the creaminess of your sauce.
• Don’t skip the marinating step; it adds crucial flavor to the chicken.
• Be careful with the amount of Tony Chachere’s seasoning; adjust to your spice preference.

Best Ways to Store

To store any 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. For longer storage, consider freezing the pasta in portions. When ready to eat, thaw in the refrigerator overnight and reheat in a skillet over low heat, adding a splash of cream or water to loosen the sauce.

Top Questions & Answers

Can I use different types of meat in this recipe?

Absolutely! Feel free to switch out the chicken, sausage, and shrimp for your favorite proteins such as turkey, beef, or even tofu for a vegetarian option.

Is there a way to make this dish spicier?

Yes! You can add more Tony Chachere’s Creole Seasoning or even include sliced jalapeños or red pepper flakes to amp up the heat.

Can I make this dish ahead of time?

Yes! You can prepare the sauce and cook the pasta ahead of time. Just combine them when you’re ready to serve, and you may need to add a bit of cream to loosen the sauce during reheating.

What can I serve with Cheddars New Orleans Pasta?

This dish pairs beautifully with a simple green salad, garlic bread, or even a glass of white wine to complement the creamy flavors.

Before You Go

There’s nothing quite like the feeling of creating a restaurant-quality meal in your own kitchen. Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home is sure to impress your family and friends, making it a perfect choice for dinner parties or cozy nights in. With its rich flavors and creamy texture, this dish is a celebration of good food and even better company. So gather your ingredients, roll up your sleeves, and enjoy the journey of cooking this delightful dish. Your taste buds will thank you!