CHEDDAR'S NEW ORLEANS PASTA WITH ALFREDO SAUCE RECIPE

Cheddar's New Orleans Pasta with Alfredo Sauce Recipe image

Provided by @MakeItYours

Number Of Ingredients 17

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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