Cheddars New Orleans Pasta Recipes

Cheddars New Orleans Pasta Recipes

For pasta lovers, this is the best opportunity to enjoy fabulous pasta dishes at home! I’m super excited too for sharing cheddars new orleans pasta recipes with you guys.

I have prepared almost copycat but you can adjust the items as per your taste. Also, this can be the best served dish to a home party. So, let’s jump to the recipe! 

Grilled Chicken Alfredo Cheddars Pasta Recipe:

This is one of my favorite pasta recipes. This Creole cuisine has driven me insane when I first tried it. Each bite is full of flavors.

Smoky flavour from sausage, chicken cubes perfectly toasted, flavour of shrimp is simply awesome. Mention not about the cheesy bites. I could eat this pasta for one week continuously. 

When I decided to try it at home, the journey wasn’t easy at all. After several experimental cooking, something was always absent. The kick of flavor, I couldn’t get.

Luckily I got connected with a chef from New Orleans. He told me of using Tony Chachere’s Creole seasoning. Obviously, I wasn’t familiar with it. Then, on my 2nd day, I got the flavour. Without a cookbook, this was very challenging to me. Let’s learn how to make New Orleans pasta at home. 

Ingredients we Need:

8 Ounces of Chicken Breast, Cut into Bite-Sized Pieces or Shredded

1 Cup of Italian Dressing

4 Ounces of Unsalted Butter or Margarine

1 1/2 Cup of Heavy Cream

1/2 Cup of Shredded Mozzarella Cheese

1 1/2 Cup of Homemade Salsa (See the Recipe below)

1 1/2 Tbsp of Tony Chachere’S Creole Seasoning

8 Ounces of Smoked Sausage, Sliced

8 Ounces of Shrimp (Medium Sized), Peeled and Deveined

1 Cup of White Onion, Finely Sliced

1/3 Cup of Shredded Parmesan Cheese

16 Ounces of Penne Pasta

4 Tbsp of All-Purpose Flour or Whole Wheat Flour

½ Cup of Green Bell Pepper

Methods of Preparing Cheddars Pasta Step by Step:

Step 1: Pat the chicken breasts dry and marinate with 1 cup of Italian dressing. Keep the chicken breasts marinade for 1 hour. 

Step 2: In a saucepan add enough water to cook the pasta over high flame. When the water is boiling, add 16 ounces of penne pasta and let cook for 8 minutes until al-dante. Drain and keep aside.

Step 3: In that saucepan, add 4 ounces of unsalted butter and allow the butter to melt in medium-high flame. 

Step 4: When the butter melts, sprinkle 4 tbsp of whole wheat flour in 3 to 4 batches. Stirring continuously so that it doesn’t stick at the bottom of the saucepan.

Step 5: After 1 minute or so, you will get the nutty smell from the roux. Now, add 1 ½ cup of heavy cream and give it a good stir. 

Step 6: Add 1 ½ cup of salsa and mix finely. 

Step 7: Sprinkle 1/3 cup of parmesan cheese, ½ cup of mozzarella cheese and stir finely. Allow to cook for 3 minutes until the sauce thickens. Remove from heat and set aside.

Step 8: In a frying pan, heat 1 tbsp of oil over medium flame, add the marinated chicken cubes and cook for 5 to 7 minutes until golden and fragrant. 

Step 9: Now, add 8 ounces of sliced sausage and stir for 3 more minutes. 

Step 10: Remove the chicken sausage mixture and wipe out the skillet in case no moisture is there. 

Step 11: In that small bowl, where the prepared 8 ounces of shrimp is kept, sprinkle 1 1/2 tbsp of Tony Chachere’s creole seasoning. 

Step 12: Add 2 tbsp of extra virgin olive oil to the skillet and add seasoned shrimp. Allow them to cook for a few minutes until pink. Discard and set aside.

Step 13: Saute 1 cup of sliced white onion and ½ cup of green bell pepper, if necessary, add some oil to avoid burning. 

Step 14: Now assemble all the prepared portions: pasta, meats, vegetables with the prepared sauce. 

Serve hot and to enjoy the cheddars new orleans pasta fullest. 

Best Salsa Recipe:

In New Orleans cajun pasta recipes, they always use homemade salsa. Salsa, which you bring from the market, doesn’t have the perfect texture of vegetables. Also, salsa is like an on-go dish with everything (not dessert). This is a super easy recipe and takes not more than 5 minutes. 

Ingredients we Need: 

6 Ripe Roma Tomatoes

15 Ounces of Petite Diced Tomatoes

2 Green Onions, Chopped into Thirds

1/3 Cup of Fresh Cilantro (about a Handful)

½ Tbsp. of Clove Garlic, Roughly Chopped

1/2 Tsp of Chili Powder

1/4 Tsp of Ground Cumin

1/2 Tsp of Granulated Sugar (Optional)

½ Tsp of Kosher Salt

¼ Tsp of Freshly Ground Black Pepper

1 Tbsp of Roughly Chopped Jalapeno Pepper

2 Tbsp of Fresh Lime Juice

Methods of Preparing Homemade Salsa Step by Step:

Step 1: Take out the food processor and add tomatoes and 15 ounces of petite diced tomatoes. Pulse for 10 seconds on low. 

Step 2: Add chopped onions, 1 tbsp of jalapeno pepper, 1/3 cup of cilantro, ½ tbsp. of garlic, and 2 tbsp of lemon juice. Pulse together for another 10-20 seconds. 

Step 3: Sprinkle the spices: ½ tsp of chili powder, ¼ tsp of cumin, ½ tsp of granulated sugar, ½ tsp of kosher salt and ¼ tsp of freshly ground black pepper. 

Step 4: Pulse for 30 seconds and transfer to a salsa jar. 

Keep the salsa in the refrigerator for at least 3 hours. It infuses the taste and you can enjoy the salsa not only in pasta but also with tortilla chips and rice. 


Apart from this copycat recipe, cheddars cajun pasta can be enjoyed on its own. But I have provided all the necessary detail, even if so negligible so that you can have the exact taste. With the best salsa, the taste doubles. Try these recipes and share with others. Until then bon appetit!

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