If you have ever stepped into a Cheddar’s Scratch Kitchen, you know that the New Orleans Pasta Cheddars copycat is the undisputed king of the menu. It is a dish that balances heat, heartiness, and high-end comfort in a way few other recipes can manage. This home-cooked version captures that iconic sunset-orange sauce and perfectly charred proteins you crave without needing a reservation.
Capturing the essence of Louisiana in a single bowl requires more than just throwing spices into a pan. To recreate the visual masterpiece seen in professional kitchens, we focus on the contrast between the glossy, vibrant sauce and the dark, blackened crust of the jumbo shrimp. Every bite delivers a symphony of textures, from the snap of the al dente penne to the juicy, tender slices of pan-seared chicken breast.
This New Orleans Pasta Cheddars copycat isn’t just a meal; it’s a sensory experience designed to impress. Whether you are cooking for a weeknight treat or a special weekend dinner, this recipe ensures your kitchen smells like a French Quarter bistro. Get ready to master the art of the Cajun cream sauce and the perfect sear.
Why You Will Crave This New Orleans Pasta Cheddars copycat
- Visually Stunning Contrast: The deep sunset-orange cream sauce provides a beautiful backdrop for the vibrant pink edges of the shrimp and the bright green flecks of fresh parsley.
- Perfectly Balanced Heat: Using a custom Cajun spice blend allows you to control the “kick” while maintaining a rich, savory profile that coats every inch of the penne.
- Professional Texture: By searing the chicken and shrimp separately, we achieve a golden-brown crust and a charred spice exterior without overcooking the meat.
- Glossy Sauce Consistency: Our technique ensures the sauce remains thick and velvety, clinging to the pasta rather than pooling at the bottom of the bowl.
The Flavor Foundation: What You Need for this New Orleans Pasta Cheddars copycat
Penne Rigate: 1 lb (454g) of dried penne is the ideal vessel because the ridges (rigate) act like tiny gutters that trap the heavy Cajun cream sauce. Cooking it to a true al dente ensures the pasta maintains its structure when tossed in the hot liquid.
Jumbo Shrimp: You will need 1/2 lb (227g) of jumbo shrimp, peeled and deveined, to achieve that restaurant-quality look. Look for shrimp that are firm to the touch; they provide the iconic “vibrant pink” aesthetic once they hit the hot oil.
Chicken Breast: 2 large (approx. 500g) boneless, skinless chicken breasts provide the hearty, protein-packed component of the dish. Slicing them into uniform pieces ensures even browning and a consistent golden-brown finish.
Heavy Cream: 2 cups (480ml) of heavy cream are essential for that signature thickness. The high fat content prevents the sauce from breaking when mixed with acidic elements like Cajun spices.
Cajun Seasoning Blend: 3 tbsp (24g) of high-quality Cajun seasoning (or a mix of paprika, garlic powder, onion powder, and cayenne) provides the “blackened” look and the deep orange hue. This is the primary driver of both color and heat.
Unsalted Butter: 4 tbsp (56g) of butter is used to sauté the aromatics and build the base of the roux. It adds a silky mouthfeel that oil alone cannot replicate.
Fresh Garlic: 4 cloves (approx. 20g), minced finely, provide the aromatic backbone. Garlic mellows as it simmers in the cream, offering a sweet, savory depth to the sauce.
Parmesan Cheese: 1/2 cup (45g) of micro-planed parmesan cheese acts as a thickening agent and a flavor enhancer. The fine grate allows it to melt instantly into the sauce without becoming clumpy.
Fresh Parsley: 1/4 cup (15g) of freshly chopped flat-leaf parsley is used as the final garnish. The bright green color is essential to break up the warm tones of the orange sauce and dark spices.
Essential Kitchen Tools for the Perfect Sear
To achieve the “dark charred Cajun spice crust” described in our visual blueprint, a heavy-bottomed skillet is non-negotiable. A large cast-iron or heavy stainless steel pan retains heat better than thin aluminum, ensuring the shrimp sear instantly rather than steaming in their own juices.
You will also need a micro-plane for the cheese. Unlike a box grater, a micro-plane creates “snow-like” particles of parmesan that integrate seamlessly into the sunset-orange sauce. Finally, a pair of kitchen tongs is vital for flipping the chicken slices to ensure that uniform golden-brown finish on both sides.
Step-by-Step Culinary Blueprint for New Orleans Pasta
1. Preparing the Pasta Foundation
Bring a large pot of heavily salted water to a rolling boil. Add 1 lb (454g) of penne pasta and cook for approximately 8-10 minutes. Aim for a texture that still has a slight “bite” in the center, as the pasta will continue to cook slightly once added to the hot sauce.
2. Searing the Blackened Jumbo Shrimp
Pat the 1/2 lb (227g) of jumbo shrimp completely dry with paper towels. Toss them in 1.5 tbsp (12g) of Cajun seasoning until heavily coated. In your heavy skillet, heat 1 tbsp (15ml) of neutral oil over high heat until it just begins to shimmer. Place the shrimp in the pan, ensuring they do not touch, and sear for 2 minutes per side until a dark charred crust forms and the edges are vibrant pink.
3. Browning the Chicken Breast
In the same skillet (don’t wash out those flavorful brown bits!), add another tablespoon of oil. Season the sliced chicken breast with salt and pepper. Sear the slices for 3-4 minutes per side. You are looking for a deep, golden-brown color and an internal temperature of 165°F (74°C). Remove the chicken and set it aside with the shrimp.
4. Crafting the Sunset-Orange Cajun Cream Sauce
Reduce the heat to medium and add 4 tbsp (56g) of butter. Once melted, add the minced garlic and sauté for 60 seconds until fragrant but not browned. Pour in 2 cups (480ml) of heavy cream and the remaining 1.5 tbsp (12g) of Cajun seasoning. Whisk constantly as the sauce simmers; you will see it transform into a glossy, thick, sunset-orange liquid. Whisk in the micro-planed parmesan until the sauce is smooth.
5. The Final Assembly and Garnish
Add the cooked penne directly into the skillet with the sauce. Toss gently to ensure every tube of pasta is smothered. Arrange the golden-brown chicken slices and the blackened jumbo shrimp on top. Finish the dish with a heavy scatter of bright green freshly chopped parsley, a fine dusting of extra parmesan, and a final flourish of cracked black pepper.
Expert Tips for a Professional Copycat Result
- Dry the Proteins: Moisture is the enemy of a good sear. Always pat your chicken and shrimp dry before seasoning to ensure the spices stick and the crust forms quickly.
- Don’t Overcrowd the Pan: If you add too much meat at once, the pan temperature drops, and you’ll lose that beautiful golden-brown color. Cook in batches if necessary.
- Pasta Water Secret: Reserve a 1/2 cup (120ml) of starchy pasta water. If your sauce becomes too thick before serving, a splash of this liquid will loosen it while maintaining the glossy texture.
- Spice Control: Cajun seasonings vary in salt content. Always taste your sauce before adding extra salt to ensure it isn’t overly briny.
Smart Storage and Reheating Strategies
This New Orleans Pasta Cheddars copycat is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Because cream-based sauces can “break” or become oily when reheated, it is best to warm it slowly on the stovetop over low heat.
When reheating, add a tablespoon of milk or cream to the pan to help re-emulsify the sauce. Avoid the microwave if possible, as it tends to overcook the shrimp, making them rubbery. Freezing is not recommended for this dish, as the cream sauce will likely separate upon thawing.
Delicious Pairings for a Full Southern Feast
To round out this meal, consider serving it with a light, crisp side dish to balance the richness of the cream sauce. A simple cucumber and onion salad provides a vinegar-based acidity that cuts through the fat beautifully.
If you are looking for more vegetable-forward sides, try oven roasted zucchini and squash for a tender-crisp texture that complements the pasta. For those who love a bit of variety in their Cajun-inspired rotation, you might also enjoy our cajun sausage and chicken pasta for a different protein profile.
Common Questions About New Orleans Pasta
While you can use milk, the sauce will be thinner and more prone to breaking. Heavy cream is essential for the glossy, thick texture characteristic of the Cheddar’s original.
The ‘blackened’ look comes from the spices charring in hot oil. Use high heat and a short cooking time (2 minutes per side) to toast the spices without overcooking the shrimp meat.
It has a noticeable kick, but the heavy cream and butter mellow out the heat of the Cajun spices. You can adjust the spice level by using a ‘mild’ or ‘hot’ Cajun seasoning blend.
The sunset-orange hue comes from the high concentration of paprika and cayenne pepper found in the Cajun seasoning, which bleeds into the white heavy cream as it simmers.
The Official New Orleans Pasta Cheddars copycat Recipe
New Orleans Pasta Cheddars copycat: The Ultimate Bold and Creamy Cajun Guide
Ingredients
Equipment
Method
- Toss dry shrimp in 1.5 tbsp Cajun spice. Sear in a hot skillet with oil for 2 minutes per side until charred and pink.
- Season chicken with salt and pepper. Sear in the same skillet until golden-brown and cooked through (165°F). Remove and set aside.
- Cook penne in salted water until al dente. Drain and reserve some pasta water.
- Melt butter, sauté garlic, then add heavy cream and remaining Cajun spice. Simmer until sunset-orange and thick. Stir in parmesan.
- Toss pasta in sauce. Top with chicken, shrimp, parsley, and black pepper.
Notes
Use a micro-plane for the cheese to ensure a glossy, clump-free sauce.
Closing Thoughts on this Cajun Classic
Mastering the New Orleans Pasta Cheddars copycat is a milestone for any home cook who loves bold, restaurant-style flavors. By focusing on the visual cues—the sunset-orange sauce, the blackened spices, and the vibrant parsley—you bring the professional kitchen experience into your own dining room. This dish is a testament to how simple ingredients, when treated with the right culinary techniques, can create something truly extraordinary.
If you enjoyed this recipe, please leave a comment below and let us know how your sear turned out! Don’t forget to share your photos and pin this recipe to your favorite boards on Pinterest so you can find it whenever the Cajun cravings hit.
