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Cheddar's New Orleans Pasta with Alfredo Sauce


Creamy Alfredo sauce combines with salsa to make a spicier version of the classic pasta sauce. Shrimp and sautéed peppers are added to penne pasta to make Cheddar's New Orleans Pasta.

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  • 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


Servings 4
Preparation time 30mins
Cooking time 50mins


Step 1

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.

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

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