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
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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
- Place chicken breasts in a shallow dish or resealable bag with Italian dressing.
- Marinate in the refrigerator for at least 1 hour (or up to 4 hours for deeper flavor).
- Peel and devein shrimp if not already prepared, then pat dry and sprinkle with Tony Chachere’s Creole seasoning.
- Slice smoked sausage into ¼-inch rounds.
- Dice bell pepper and onion into medium-sized pieces.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add penne pasta and cook according to package directions until al dente (usually 10-12 minutes).
- Drain but do not rinse – the starch helps the sauce adhere better.
Step 3: Prepare the Cajun Alfredo Sauce
- In a heavy-bottomed pot, melt butter over medium heat.
- Whisk in flour and cook for about 1 minute until it smells nutty and turns light golden.
- Slowly whisk in heavy cream to prevent lumps, stirring constantly.
- Once cream is incorporated, add parmesan and mozzarella cheeses, stirring until melted.
- Mix in salsa and 1 teaspoon of Tony Chachere’s seasoning (adjust to taste).
- Reduce heat to low and simmer, stirring occasionally, while you prepare the other ingredients.
Step 4: Cook the Proteins and Vegetables
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Remove chicken from marinade, pat dry, and cook for 5-7 minutes per side until internal temperature reaches 165°F.
- Transfer chicken to a cutting board, allow to rest briefly, then slice into strips.
- In the same skillet, add sausage slices and sear until browned, about 2-3 minutes per side. Remove and set aside.
- 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.
- 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
- Add cooked pasta to the Alfredo sauce pot and gently toss to coat.
- Fold in the chicken strips, sausage slices, shrimp, and sautéed vegetables.
- Heat everything together for 2-3 minutes, allowing flavors to meld.
- Serve immediately, garnished with additional parmesan cheese if desired.
Cheddar’s-Style New Orleans Pasta
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
Storage and Reheating Instructions
Refrigerating Leftovers
- Allow pasta to cool completely before storing.
- Transfer to airtight containers.
- Refrigerate for up to 3 days.
Reheating for Best Results
- Microwave method: Add a splash of milk or cream, cover loosely, and heat in 30-second intervals, stirring between each until hot.
- 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!
Popular Cajun and Creole Recipes
- Cajun Shrimp
- Cajun Rice
- Cajun Spice Mix
- Crawfish Etouffee Recipe
- Creole Shrimp and Grits
- Seafood Gumbo
Favorite Pasta Recipes
Be sure to check out more of my easy pasta recipes and the best restaurant copycat recipes here on CopyKat.com!
I love this entree every time we eat at Cheddars i order it. I did really thought it is very complex to make.
I tried cooking it with jar of Alfredo Sauce. Next time, I’ ll try making it from scratch.
Outstanding!
Can the recipe be doubled?
Yes
Can I just use jar Alfredo sauce and add roasted red pepper soup it instead of the parmesan cheese creamer and salsa?
I think that would work, it may not taste exactly the same.
What kind of salsa should i use it doesnt say what kind
I used Pace picante for this.
This is one if my favorite recipes! My families go to for get togethers! Thank you for sharing ❤️
That sounds wonderful, I’m trying it tomorrow !
What can I substitute for the shrimp? Unfortunately I’m allergic to shrimp but I can eat other shellfish, go figure!
I would just leave it out. You could add more sausage.
Thanks, maybe I’ll use 2 types of sausage instead!
I loved this!
This was good! My family didn’t believe me when I said I made it.
I really enjoyed this dish, my kids finally cleaned their plates.
This is delicious! I will prepare this evening for my partner. Thank you very much
Thank you for sharing this delicious recipe! i love it
PLEASE note the serving size for the nutrition information. I count carbs, and need to know what is the serving size; stating “per serving” is so inexact!!!
Thank you.
I appreciate this, but this the recipe makes 6 servings, a thought could be to divide the final recipe into six equal portions. In the meantime, I will see if I can get the template redesigned, to allow for this to be put in. I understand it would make it much more helpful for someone. I appreciate your comment.
wow, this dish looks delicious, i also want to try it, thank you for sharing the way.
I tried this recipe last night and was delighted as everything that went into it sounded great!
So glad to hear this.
Do you mean tony Chachere seasoning? When I goggled tony Chassare I only got a singer????
It is a brand of seasoning, it’s fairly common.
Where do you buyTony Chassare Seasoning? Is there something else that’s similar?
Tony’s is seen in almost every store in the South but you can buy it on-line. (try his dry roux mix, outstanding). Also look for Chef Paul Prudhomme’s brand or Zaterain’s brand. They will also pass muster!
You can usually find this seasoning where the spices are in your larger grocery stores. I find it below the regular spices where the one of a kind spices are and seasoned salts and peppers are.
Basically it’s a Cajun seasoning
This sounds so good and definitely a keeper. To bad we are invited out to dinner tonight otherwise it would been on the dinner table this evening.
A silly question in the meantime, the Italian dressing is discarded upon completion of the marinate?
You always throw out the marinade after using unless you put it in a pot bring to a boil and simmer 10-15 min. Raw chicken juice in the Italian dressing is a recipe for getting really sick!
You are a braver man than I am, I generally toss the excess marinade. I believe that it works, I am more cautious in recipes that I write for others ;).
Cheese Gumbo Pasta……..BRILLANT…….. If we didn’t have the whole Memorial Day menu planned, this would be on the table. Be sure we will make this next weekend. Let you know!
Where does the 1 cup of Italian dressing come in?
You marinate the chicken with the Italian dressing for about an hour before cooking in the pot.
Looks absolutely delicious can’t wait to try it myself!
Keep up the great work.