If you have ever stepped foot into a Cheddar’s Scratch Kitchen, you know the magnetic pull of their signature New Orleans Pasta. It is a dish that defines comfort, combining the bold, rustic spices of the French Quarter with a velvety, luxurious sauce that clings to every ridge of al dente penne. This New Orleans Pasta Cheddars copycat is meticulously engineered to replicate that exact restaurant experience in your own kitchen.
Imagine a shallow matte-white ceramic bowl overflowing with pasta smothered in a thick, glossy, sunset-orange Cajun cream sauce. The visual appeal is undeniable: five jumbo shrimp with vibrant pink edges and dark charred Cajun spice crusts nestled alongside juicy slices of pan-seared golden-brown chicken breast. This recipe doesn’t just taste like the original; it looks and feels like a professional masterpiece.
Why This New Orleans Pasta Cheddars copycat Works
- The Signature Glow: We achieve that iconic sunset-orange hue through a precise balance of heavy cream, high-quality smoked paprika, and concentrated Cajun aromatics.
- Dual-Protein Perfection: By searing the jumbo shrimp and chicken breast separately, we ensure the shrimp remain succulent with a charred crust while the chicken stays juicy and golden-brown.
- Textural Harmony: The use of penne pasta provides the perfect vessel, with its hollow center and exterior ridges designed to trap the glossy cream sauce.
- Visual Precision: From the heavy scatter of bright green parsley to the fine dusting of micro-planed parmesan, every element is designed to match the visual blueprint of the restaurant favorite.
Essential Components for a Glossy Cajun Sauce
Creating a restaurant-quality New Orleans Pasta Cheddars copycat requires more than just mixing cream and spices. It requires understanding the role of each ingredient in building a cohesive flavor profile.
Penne Pasta: You will need 1 lb (450g) of dried penne. This shape is non-negotiable for this recipe as it provides the structural integrity needed to stand up to the heavy sauce, much like our Cajun chicken penne pasta.
Jumbo Shrimp: Use 1/2 lb (225g) of jumbo shrimp, peeled and deveined. These are the stars of the dish, providing a sweet contrast to the spicy blackened seasoning.
Chicken Breast: 1 lb (450g) of boneless, skinless chicken breast. Slicing these into even strips ensures they cook uniformly and achieve that desired golden-brown exterior.
Heavy Cream: 2 cups (480ml) of heavy cream. This is the foundation of the “glossy” texture; do not substitute with milk or half-and-half if you want that authentic, thick consistency.
Cajun Seasoning: 3 tbsp (24g) of your favorite Cajun or Creole blend. This provides the salt, heat, and the deep orange color that defines the New Orleans aesthetic.
Aromatics: 3 cloves of garlic, minced, and 1/4 cup (40g) of finely diced shallots. These “invisible” ingredients provide the savory backbone that makes the sauce taste complex rather than just salty.
Parmesan Cheese: 1/2 cup (50g) of micro-planed parmesan cheese. Using a micro-plane ensures the cheese melts instantly into the sauce, contributing to the glossy finish rather than making it grainy.
Fresh Garnish: 1/4 cup (10g) of fresh chopped parsley and a generous crack of black pepper. These add the final “pop” of color and a fresh bite to cut through the richness of the cream.
Tools Required for Professional Results
To achieve the visual cues described in our blueprint—specifically those charred Cajun crusts and the golden-brown chicken—you need the right equipment. A heavy-bottomed stainless steel or cast iron skillet is essential for heat retention during the searing process.
A micro-plane grater is also vital. Standard box graters produce thick shreds that won’t melt as elegantly into the sauce. For the pasta, a large stockpot and a colander are standard, but ensure you have a pair of kitchen tongs to toss the pasta thoroughly in the sauce, ensuring every inch is coated in that sunset-orange glaze.
Preparing the Proteins: The Art of the Sear
Achieving the Golden-Brown Chicken
Pat the chicken breast strips dry with paper towels. Season them lightly with a portion of the Cajun spice. Heat 1 tbsp (15ml) of olive oil in your skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer. Cook for 3-4 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C).
Searing the Blackened Jumbo Shrimp
Wipe the skillet clean and add another 1 tbsp (15ml) of oil. Coat the jumbo shrimp heavily in the remaining Cajun seasoning. Sear the shrimp for 2 minutes per side. Watch for the sensory cues: the edges should turn a vibrant pink while the spices darken into a dark charred crust. Remove immediately to avoid overcooking; the shrimp should be firm but snappy.
Crafting the Sunset-Orange Cajun Cream Sauce
Building the Flavor Base
In the same skillet used for the proteins, melt 2 tbsp (30g) of unsalted butter. Add the minced garlic and diced shallots. Sauté for 1-2 minutes until the shallots are translucent and the air is fragrant. This step releases the essential oils in the aromatics, which will permeate the entire New Orleans Pasta Cheddars copycat.
Emulsifying the Glossy Cream
Pour in the 2 cups (480ml) of heavy cream and whisk in the remaining Cajun seasoning. Bring the mixture to a gentle simmer. As the cream reduces, it will begin to thicken and take on a glossy, sunset-orange hue. This is the result of the fat in the cream emulsifying with the spices and the fond (brown bits) left over from the chicken and shrimp.
The Final Thickening
Whisk in the micro-planed parmesan cheese slowly. You will see the sauce transform from a liquid to a thick, coating consistency. The parmesan adds a salty depth and helps the sauce “grip” the penne pasta. If you enjoy this style of sauce, you will likely love our creamy jambalaya pasta as well.
Assembling the New Orleans Pasta
Bring a large pot of salted water to a boil and cook the penne until it is perfectly al dente. Reserve 1/4 cup (60ml) of pasta water just in case you need to loosen the sauce. Drain the pasta and immediately add it to the skillet with the orange cream sauce.
Toss the pasta vigorously over low heat. The sauce should overflow from the center of the penne, creating a thick, uniform coating. Fold in the golden-brown chicken slices. For a different twist on this flavor, check out our Cajun smoked sausage alfredo.
Expert Tips for Culinary Success
- Don’t Overcrowd the Pan: When searing the chicken and shrimp, work in batches if necessary. Overcrowding leads to steaming rather than searing, which prevents that beautiful charred crust.
- Pasta Water Secret: Always save a bit of pasta water. If your sauce becomes too thick before serving, a splash of starchy water will bring back that glossy, restaurant-style sheen.
- Micro-plane Everything: For the most professional look, micro-plane your parmesan directly over the bowl at the end. The “snow-like” texture is a hallmark of fine dining presentation.
- Temperature Control: Never let your cream boil vigorously, or it may break. A gentle simmer is all you need for a stable emulsion.
The Best Side Dishes for Cajun Pasta
This New Orleans Pasta Cheddars copycat is quite rich, so pairing it with a light, acidic side dish is recommended. A crisp cucumber onion salad or some oven roasted zucchini and squash provides a refreshing contrast to the heavy cream sauce.
If you prefer a more hearty meal, serving this alongside garlic butter pasta for the kids or a side of crusty French bread to soak up the extra sauce is always a crowd-pleaser.
Storage, Reheating, and Freezing
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Because of the high fat content in the sauce, it may solidify when cold.
Reheating: To restore the glossy texture, reheat the pasta in a skillet over low heat with a splash of heavy cream or milk. Stir constantly until the sauce thins back out and becomes creamy again.
Freezing: While you can freeze this dish, cream-based sauces can sometimes “break” or become grainy upon thawing. If you must freeze, do so for no more than 1 month and reheat slowly while whisking.
Frequently Asked Questions
Yes, but ensure they are completely thawed and patted extremely dry with paper towels. Any excess moisture will prevent the Cajun spices from forming that signature blackened crust.
The sunset-orange color comes from the emulsion of heavy cream with high concentrations of paprika and cayenne found in Cajun seasoning. Using a bit of tomato paste can deepen the hue, but the spice rub is usually sufficient.
It has a noticeable kick but is generally considered medium-heat. You can control the heat level by choosing a ‘mild’ or ‘hot’ Cajun spice blend for your copycat version.
Reheat it slowly in a skillet over low heat. Add a tablespoon of heavy cream or milk and stir constantly. This helps the fat and liquids re-emulsify into a smooth sauce rather than separating.
Graininess usually happens if the cheese is added to boiling liquid or if you use pre-shredded cheese. Always use micro-planed fresh parmesan and stir it in over low heat until just melted.
New Orleans Pasta Cheddars copycat Recipe Card
New Orleans Pasta Cheddars copycat: The Ultimate Creamy Cajun Recipe
Ingredients
Equipment
Method
- Boil penne in salted water until al dente. Drain, reserving a splash of pasta water.
- Coat chicken and shrimp thoroughly with 2 tablespoons of Cajun seasoning.
- Heat oil in a skillet and sear chicken strips until golden-brown (6-8 minutes). Remove.
- In the same pan, sear jumbo shrimp for 2 minutes per side until charred and pink. Remove.
- Sauté garlic and shallots in butter. Add heavy cream and remaining Cajun spice. Simmer until sunset-orange and thick.
- Stir in parmesan, then toss with pasta and chicken. Top with shrimp, parsley, and pepper.
Notes
Ensure you use heavy cream rather than milk to achieve the signature glossy texture.
Closing and Call to Action
Mastering the New Orleans Pasta Cheddars copycat is a rite of passage for any home cook who loves bold, Southern flavors. With its sunset-orange sauce, charred shrimp, and perfectly seared chicken, it is a visual and culinary triumph. Whether you are cooking for a special occasion or just craving restaurant-quality comfort food, this recipe delivers.
If you enjoyed this recipe, please leave a comment below and let us know how your sear turned out! Don’t forget to follow us on Pinterest and share this recipe with your fellow pasta lovers.
