Cheddar’s New Orleans Pasta: Restaurant-Worthy Cajun Alfredo at Home

The first time I served this Cheddar’s-inspired New Orleans Pasta at my family gathering, the table fell silent—except for the occasional “mmm” and “wow.” As steam rose from the colorful medley of shrimp, chicken, and sausage nestled in creamy Cajun Alfredo sauce, I realized I’d captured the magic of one of my favorite restaurant dishes. This recipe has become my go-to for impressing guests without spending hours in the kitchen or breaking the bank on takeout for a crowd.

What Makes This New Orleans Pasta So Special?

This signature Cheddar’s dish brings together the best of Cajun cuisine in one spectacular pasta creation:

• The rich, spicy homemade Alfredo sauce forms a luxurious base
• Three proteins (chicken, shrimp, and sausage) create a satisfying, hearty meal
• Fresh bell peppers and onions add color, texture, and flavor
• The Creole seasoning infuses everything with authentic Louisiana flair
• The penne pasta perfectly captures and holds the creamy sauce

Why You’ll Love Making This Copycat Recipe

• Besides delivering incredible flavor, this Cheddar’s New Orleans Pasta recipe:
• Makes amazing leftovers for lunch the next day
• Feeds a crowd with one impressive dish
• Costs significantly less than restaurant dining for multiple people
• Can be customized to suit your protein preferences
• Creates restaurant-quality results with basic cooking techniques

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New Orleans Pasta

One of the most-loved dishes is the Cheddars New Orleans Pasta. This pasta dish is a medley of flavors, shrimp, chicken, smoked sausage, peppers, onions, and penne pasta tossed in homemade Cajun Alfredo sauce.

This complex tasting dish is perfect for a weeknight dinner, as it can really feed a crowd of people. You may even want to pair this pasta dish with garlic bread for the restaurant experience.

This recipe features a spicy homemade Alfredo sauce, and it has sausage, chicken, shrimp, and an assortment of fresh vegetables.

Ingredients

Here’s a list of what you need:

• Chicken breast – Provides lean protein that absorbs the Italian dressing marinade, adding juicy flavor and substantial texture
• Italian dressing – Tenderizes and flavors the chicken with herbs and acidity, creating a foundation of flavor
• Penne pasta – The tubular shape captures the creamy sauce inside and outside each piece for maximum flavor in every bite
• Butter – Creates the rich base for the roux that thickens the Alfredo sauce and adds silky mouthfeel
• All-purpose flour – Combines with butter to form a roux that thickens the sauce to the perfect consistency
• Heavy cream – Provides the luxurious, velvety texture and richness that defines an Alfredo sauce
• Shredded parmesan cheese – Adds savory, nutty depth and helps thicken the sauce while providing signature Alfredo flavor
• Shredded mozzarella – It creates a stretchy, creamy texture and mild dairy flavor that balances the stronger parmesan
• Salsa – Adds subtle tomato acidity, color, and Southwestern flavor that distinguishes this Alfredo from traditional versions
• Smoked sausage – Contributes smokiness, spice, and hearty texture while adding classic Cajun character
• Tony Chachere’s Creole Seasoning – Infuses authentic Louisiana flavor with its blend of spices, herbs and salt
• Shrimp – Provides quick-cooking seafood protein with sweet flavor and tender texture that’s characteristic of Cajun cuisine
• Green bell pepper – Adds fresh crunch, color, and slightly sweet vegetal flavor typical in Cajun “holy trinity” cooking
• White onion – Creates aromatic foundation, subtle sweetness, and an essential flavor that enhances all other ingredients

How To Make Cheddar’s New Orleans Pasta

Step 1: Prepare the Proteins

1. Place chicken breasts in a shallow dish or resealable bag with Italian dressing.
2. Marinate in the refrigerator for at least 1 hour (or up to 4 hours for deeper flavor).
3. Peel and devein shrimp if not already prepared, then pat dry and sprinkle with Tony Chachere’s Creole seasoning.
4. Slice smoked sausage into ¼-inch rounds.
5. Dice bell pepper and onion into medium-sized pieces.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Add penne pasta and cook according to package directions until al dente (usually 10-12 minutes).
3. Drain but do not rinse – the starch helps the sauce adhere better.

Step 3: Prepare the Cajun Alfredo Sauce

1. In a heavy-bottomed pot, melt butter over medium heat.
2. Whisk in flour and cook for about 1 minute until it smells nutty and turns light golden.
3. Slowly whisk in heavy cream to prevent lumps, stirring constantly.
4. Once cream is incorporated, add parmesan and mozzarella cheeses, stirring until melted.
5. Mix in salsa and 1 teaspoon of Tony Chachere’s seasoning (adjust to taste).
6. Reduce heat to low and simmer, stirring occasionally, while you prepare the other ingredients.

Step 4: Cook the Proteins and Vegetables

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Remove chicken from marinade, pat dry, and cook for 5-7 minutes per side until internal temperature reaches 165°F.
3. Transfer chicken to a cutting board, allow to rest briefly, then slice into strips.
4. In the same skillet, add sausage slices and sear until browned, about 2-3 minutes per side. Remove and set aside.
5. If needed, add another tablespoon of oil to the skillet and cook seasoned shrimp until pink and opaque, about 2 minutes per side. Remove and set aside.
6. Add bell peppers and onions to the skillet and sauté until tender but still slightly crisp, about 4-5 minutes.

Step 5: Bring It All Together

1. Add cooked pasta to the Alfredo sauce pot and gently toss to coat.
2. Fold in the chicken strips, sausage slices, shrimp, and sautéed vegetables.
3. Heat everything together for 2-3 minutes, allowing flavors to meld.
4. Serve immediately, garnished with additional parmesan cheese if desired.

Storage and Reheating Instructions

Refrigerating Leftovers

1. Allow pasta to cool completely before storing.
2. Transfer to airtight containers.
3. Refrigerate for up to 3 days.

Reheating for Best Results

1. Microwave method: Add a splash of milk or cream, cover loosely, and heat in 30-second intervals, stirring between each until hot.
2. Stovetop method: Place in a skillet over medium-low heat with a tablespoon of milk or cream per serving. Stir frequently until heated through.

Freezing (Not Recommended)

Cream-based pasta dishes generally don’t freeze well as the sauce can separate and the texture of the shrimp may become rubbery when thawed.

Love Cheddar’s? Try these copycat recipes!

• Santa Fe Spinach Dip
• Texas Cheese Fries
• Cheddars Monte Cristo
• Glazed Croissant

Popular Cajun and Creole Recipes

• Cajun Shrimp
• Cajun Rice
• Cajun Spice Mix
• Crawfish Etouffee Recipe
• Creole Shrimp and Grits
• Seafood Gumbo

Favorite Pasta Recipes

• Outback Queensland Pasta
• Pasta with Artichokes
• Shrimp Alfredo Pasta

Be sure to check out more of my easy pasta recipes and the best restaurant copycat recipes here on CopyKat.com!