Cheddars New Orleans Pasta

Cheddars New Orleans Pasta is a favorite Cajun-style pasta dish. It is so easy to make, and you can put together this dish at home. It’s the perfect way to feed a large gathering.

Homemade Cheddar's New Orleans Style pasta in a pan.

If you have never been to Cheddar’s, the restaurant is amazing. They do scratch cooking, and their food is such a great value.

It’s the perfect place to go out with a gathering of friends or even to take the whole family. Their menu is diverse, you can find something for everyone at Cheddars.

Homemade Cheddar's New Orleans Pasta in a pan.

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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
  • Italian dressing
  • Penne pasta
  • Butter
  • All-purpose flour
  • Heavy cream
  • Shredded parmesan cheese
  • Shredded mozzarella
  • Salsa
  • Smoked sausage
  • Tony Chachere’s Creole Seasoning
  • Shrimp (medium-sized) peeled and deveined
  • Green bell pepper
  • White onion

How to Make New Orleans Pasta

  1. Marinate chicken for about an hour in the Italian dressing then discard the marinade.
  2. Cook pasta according to box directions.
  3. Melt butter in a large pot.
  4. Add flour, stir, and cook for about 1 minute or until the roux begins to smell nutty.
  5. Add cream, parmesan cheese, mozzarella, and salsa. Stir to combine.
  6. Once the sauce thickens, reduce heat to simmer.
  7. Add oil into a large skillet over medium heat.
  8. Cook chicken for 5 to 7 minutes on both sides, or until done.
  9. Remove chicken from the skillet.
  10. Add the sliced sausage to the skillet and sear. Remove sausage and wipe out skillet.
  11. Sprinkle Tony Chachere’s Creole seasoning on the shrimp.
  12. Add another tablespoon of oil to the skillet and cook shrimp just until pink.
  13. Remove shrimp from the skillet.
  14. Add oil to the skillet if necessary and sauté onion and green bell pepper until tender.

Recipe Notes

You could modify the recipe by omitting shrimp and simply add additional sausage or chicken.

If you didn’t want to make the Alfredo sauce from scratch you could use a jar of Alfredo sauce. It’s completely up to you.

This dish reheats well the second day so it is perfect to bring to lunch if you desire.

Homemade Cheddar's New Orleans Pasta in a pan on a wood counter.

Love Cheddar’s? Try these copycat recipes!

Favorite Pasta Recipes

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

Recreate Cheddar's Cajun style pasta at home with this easy copycat recipe.

Cheddars New Orleans Pasta

All sorts of goodness come together in this one-pot pasta dish.  Alfredo sauce, shrimp, chicken, smoked sausage, and more. 
5 from 11 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Cheddars New Orleans Pasta, Pasta
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 989kcal

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 1/2 cup heavy cream
  • 1/3 cup shredded parmesan cheese
  • 1/2 cup shredded mozzarella
  • 1 1/2 cup 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

Instructions

  • Marinate chicken for about 1 hour in the Italian dressing. Discard the marinade after the marinate has completed.
  • Cook pasta according to package directions.
  • In a large pot, heat butter. When the butter melts add the flour. Stir and cook for about 1 minute or until the roux begins to smell nutty.
  • Add cream, parmesan cheese, mozzarella, and salsa. Stir to combine, and once the sauce thickens simmer until the sauce is needed.
  • Add 1 tablespoon of oil into a large skillet over medium heat. Cook chicken for 5 to 7 minutes, or until done. Remove chicken from the skillet.
  • Add sliced sausage to the skillet and sear. Remove sausage and wipe out the skillet.
  • Sprinkle Tony Chachere seasoning on the shrimp.
  • Add another tablespoon of oil to the skillet and cook shrimp just until pink. Remove shrimp from the skillet.
  • Add oil to the skillet if necessary and sauté onion and green bell pepper until the vegetables are tender.
  • To assemble, combine pasta, meats, cooked vegetables with the sauce. Serve immediately.

Nutrition

Calories: 989kcal | Carbohydrates: 68g | Protein: 37g | Fat: 62g | Saturated Fat: 30g | Cholesterol: 281mg | Sodium: 1275mg | Potassium: 590mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2430IU | Vitamin C: 15.1mg | Calcium: 237mg | Iron: 3.2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. C. Brown

    This recipe is great, also good with old bay in place of creole. I also use a little more of each meat. Personal preference.

  2. Julie

    It looks like you sprinkle spice on top of the dish to finish at the end, but nothing was mentioned in the direction. Is that the creole spice the red seasoning on top or what is it?

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