Name: Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 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; 1.5 cups heavy cream; 1/3 cup shredded parmesan cheese; 1/2 cup shredded mozzarella; 1.5 cups salsa; 1.5 tablespoons Tony Chachere's Creole Seasoning; 8 ounces smoked sausage (sliced); 8 ounces shrimp (peeled and deveined); 1 sliced green bell pepper; 1 white onion sliced

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If you’ve ever dined at Cheddars and savored their New Orleans Pasta, you know it’s a delightful explosion of flavors that transports you straight to the heart of Cajun country. Imagine creamy Alfredo sauce mixed with tender chicken, shrimp, and smoked sausage, all piled on top of perfectly cooked penne pasta. The best part? You can recreate this restaurant-worthy dish right in your own kitchen! This recipe is not only easy to follow but also packed with flavors that will impress your friends and family. Let’s dive into the deliciousness of Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home.

Why This Recipe Belongs in Your Rotation

This recipe is a must-have for several reasons. First, it’s a one-pot meal that makes cleanup a breeze. Second, it brings together a variety of proteins, making it a hearty dish that satisfies even the hungriest of eaters. The combination of Cajun spices and creamy Alfredo sauce creates a unique flavor profile that’s perfect for any occasion, whether it’s a casual family dinner or a special gathering with friends. Plus, it takes less than an hour to prepare and cook, making it an excellent choice for busy weeknights.

Your Shopping Guide

8 ounces chicken breast: Cut into bite-sized pieces for easy cooking.
1 cup Italian dressing: This will marinate the chicken, infusing it with flavor.
16 ounces penne pasta: The perfect shape to hold the creamy sauce.
4 ounces butter: Essential for creating a rich sauce.
4 tablespoons all-purpose flour: For thickening the Alfredo sauce.
1 1/2 cups heavy cream: Makes the sauce creamy and luxurious.
1/3 cup shredded parmesan cheese: Adds depth and a nutty flavor.
1/2 cup shredded mozzarella: For extra creaminess and gooeyness.
1 1/2 cups salsa: Adds a zesty kick to the dish.
1 1/2 tablespoons Tony Chachere’s Creole Seasoning: A staple for authentic Cajun flavor.
8 ounces smoked sausage: Sliced for a smoky taste.
8 ounces shrimp: Peeled and deveined for convenience.
1 sliced green bell pepper: Adds color and crunch.
1 white onion: Sliced for sweetness and depth.

What You’ll Need (Gear)

Large pot: For boiling the pasta and combining all ingredients.
Large skillet: Ideal for sautéing the chicken, sausage, and vegetables.
Wooden spoon or spatula: For stirring and mixing the sauce.
Measuring cups and spoons: To ensure precise ingredient measurements.
Knife and cutting board: For prepping the chicken, sausage, and vegetables.

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

Step 1: Marinate the Chicken

In a bowl, combine the bite-sized chicken pieces with Italian dressing. Let it marinate for at least 30 minutes. This step is crucial as it infuses the chicken with flavor and keeps it tender.

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 heat, melt 2 ounces of butter. Add the marinated chicken and sliced smoked sausage. Cook until the chicken is no longer pink and the sausages are browned, about 5-7 minutes. Remove from the skillet and set aside.

Step 4: Sauté the Vegetables

In the same skillet, add the remaining butter and toss in the sliced green bell pepper and onion. Sauté until they are tender, about 3-4 minutes.

Step 5: Create the Alfredo Sauce

Sprinkle the flour over the sautéed vegetables and stir well for about 1 minute to cook off the raw flour taste. Gradually pour in the heavy cream while whisking continuously to avoid lumps. Bring to a gentle simmer.

Step 6: Add Cheese and Salsa

Once the sauce thickens, stir in the shredded parmesan and mozzarella cheese until melted and smooth. Next, add the salsa and Tony Chachere’s Creole seasoning, mixing well to combine.

Step 7: Combine Everything

Add the cooked pasta, sautéed chicken, and sausage back into the skillet. Toss everything together until the pasta is well coated in the creamy sauce and all ingredients are heated through.

Step 8: Serve and Enjoy

Spoon the Cheddars New Orleans Pasta onto plates or into bowls. Garnish with additional shredded cheese or fresh herbs if desired. Enjoy your homemade Cajun Alfredo dish that rivals the restaurant version!

Health-Conscious Tweaks

Use whole wheat penne pasta for added fiber.
Substitute heavy cream with half-and-half or a plant-based milk for a lighter sauce.
Opt for lean turkey sausage to reduce fat content.
Add extra vegetables like spinach or zucchini for more nutrients.

Cook’s Notes

Feel free to adjust the level of heat by adding more or less Tony Chachere’s seasoning.
This dish can be customized with your favorite proteins like crab or crawfish.
If you prefer a thicker sauce, let it simmer longer before adding the pasta.
For a boost of flavor, consider adding a splash of white wine while making the sauce.

Refrigerate, Freeze, Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, portion the pasta into freezer-safe containers, where it can last for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if necessary.

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Ready, Set, Cook

Gather your ingredients and get ready to impress your family and friends with this stunning Cheddars New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home. With its bold flavors and creamy texture, this dish is sure to become a favorite in your household. Don’t hesitate to get creative and make it your own. Happy cooking!