Best Copycat Cheddars New Orleans Pasta Recipes

New New Orleans Pasta image

Time 30m

Yield 6

Number Of Ingredients 26

olive oil
chicken breast halves, boneless, skinless
chorizo sausage
scallions, spring or green onions
garlic
red hot pepper sauce
worcestershire sauce
heavy whipping cream
Parmesan cheese
shrimp
pasta, penne
salt and black pepper
scallions, spring or green onions
olive oil
chicken breast halves, boneless, skinless
chorizo sausage
scallions, spring or green onions
garlic
red hot pepper sauce
worcestershire sauce
heavy whipping cream
Parmesan cheese
shrimp
pasta, penne
salt and black pepper
scallions, spring or green onions

Steps:

Heat oil in a large sauté pan until shimmering. Add the chicken and sausage and cook; about 5 minutes, stirring often. Add the green onions, garlic, and 2 generous dashes each of red hot pepper sauce and Worcestershire sauce (or to taste), and cook for 1 minute. Add the cream, cheese, shrimp, and pasta. Cook, tossing, enough to heat through. Adjust seasoning to taste with Bayou Blast, salt and black pepper. Serve garnished with green onions.

Nutrition Facts :

Cheddar's New Orleans Pasta with Alfredo Sauce Recipe - (4.1/5) image

Provided by kimvess

Number Of Ingredients 17

ALFREDO SAUCE:
1 pound penne pasta
12 ounces chicken breast, cut into 1-inch chunks
8 ounces smoked sausage, sliced into 1/4-inch rounds
16 large shrimp, peeled and deveined
1/2 cup onion, sliced thin
1/2 cup green pepper, sliced thin
2 tablespoons olive oil
1 tablespoon blackening spice
1 cup salsa
1 tablespoon chopped parsley
4 ounces butter, unsalted
2 cups heavy cream
2 cloves garlic, minced
2 cups parmesan cheese, grated
1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Steps:

Cook penne according to package directions. Drain and keep hot. Prepare the Alfredo Sauce (directions below). Heat olive oil in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft. Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through. Add shrimp to pan and cook for 2 more minutes. Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp. Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley. ALFREDO SAUCE: Place butter, cream and garlic in a 4-quart saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent. Add cheese and whisk well until smooth. Add salt and pepper. Use sauce in above recipe. Can be made ahead and refrigerate

Cheddar's New Orleans Pasta image

Yield 4

Number Of Ingredients 18

Serves 4
1 lb. penne pasta
12 oz. chicken breast, cut into 1-inch chunks
8 oz. smoked sausage, sliced into one-quarter-in. rounds
16 large shrimp, peeled and deveined
One-half cup onion, sliced thin
One-half cup green pepper, sliced thin
2 Tbs. olive oil
1 Tbs. blackening spice
1 cup salsa (use your favorite, mild to hot, depending on your preference)
1 Tbs. chopped parsley
Alfredo Sauce
4 oz. butter , unsalted
2 cups heavy cream
2 cloves garlic, minced
2 cups grated parmesan cheese
One-half tsp kosher salt
1 tsp fresh ground black pepper

Steps:

Directions:
Cook penne according to package directions, drain and keep hot.
Prepare the Alfredo Sauce below.
Heat olive in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft.
Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through.
Add shrimp to pan and cook for 2 more minutes.
Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp.
Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley.
Alfredo Sauce directions
Place butter, cream and garlic in a 4-qt. saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent.
Add cheese and whisk well until smooth.
Add salt and pepper.
Use sauce in above recipe. Can be made ahead and refrigerate

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

New Orleans Pasta image

Provided by Jo Ann Duren

Categories Seafood

Number Of Ingredients 12

1 1/2 chicken, thawed
1 lb hillshire farms smoked sausage, thawed
20 large shrimp, peeled, deveined and thawed (sprinkle with blackened seasoning)
1/2 lb spanish onion, diced large
1 pkg cajun king jambalaya seasoning
1 tsp old bay with blackened seasoning
1 stick margarine, melted
8 oz cajun alfredo sauce
1 tsp mccormick garlic powder
1 tsp tony chachere's creole seasoning
1 tsp red pepper (cayenne)
1 box penne pasta, cooked

Steps:

1. Place margarine on grill, add onions, peppers and Jambalaya seasoning and saute for one minute, Add diced chicken and saute three minutes until almost cooked.
2. Add sausage. Cook, mixing often with spatula until chicken has reached 165 degrees internally.
3. Add shrimp and cook for 2 more minutes. Cover to stay warm.
4. Mix garlic powder, Tony Chachere's Creole Seasoning and red pepper and 8 ounces prepared alfredo for the Cajun Sauce.
5. Place all ingredients in large bowl and mix thoroughly. Divide mixture into four large bowls then add blackened shrimp.
6. Garnish with 1 Tablespoon chopped parsley and 1 Tablespoon fine Parmesan cheese. You can add cayenne pepper to spice it up.
7. Serve with garlic Bread.