Cheddar's-Style New Orleans Pasta
Recreate the famous Cheddar's restaurant favorite at home with this creamy, spicy Cajun Alfredo pasta loaded with chicken, shrimp, and smoked sausage!
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
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