The key to creating this spicy, hearty New Orleans pasta recipe is to marinate the chicken in Italian dressing first: this tenderizes the meat and adds a zesty base layer of flavor that complements the creamy Creole sauce. It’s delicious served with a sprinkle of extra parmesan and a side of warm, crusty bread.
Jump to RecipeNew Orleans Pasta Recipe Ingredients
- 8 oz chicken breast, bite‑sized
- 1 cup Italian dressing
- 16 oz penne pasta
- 4 oz butter
- 4 Tbsp all‑purpose flour
- 1½ cups heavy cream
- ⅓ cup shredded Parmesan
- ½ cup shredded mozzarella
- 1½ cups salsa
- 1½ Tbsp Tony Chachere’s Creole Seasoning
- 8 oz smoked sausage, sliced
- 8 oz shrimp, peeled & deveined
- 1 green bell pepper, sliced
- 1 white onion, sliced
How To Make New Orleans Pasta Recipe
- Marinate the chicken: Place the bite-sized chicken pieces in a bowl or bag with the Italian dressing. Let them marinate in the refrigerator for about 1 hour before draining the liquid.
- Boil the pasta: Cook the penne pasta in a large pot of salted water according to the package directions. Drain well and set aside.
- Make the roux: In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute until the mixture smells slightly nutty.
- Simmer the sauce: Stir in the heavy cream, Parmesan, mozzarella, salsa, and Creole seasoning. Continue stirring until the cheese is melted and the sauce is thick enough to coat the back of a spoon, then let it simmer on low.
- Cook the chicken: Heat a splash of oil in a large skillet and cook the marinated chicken for 5–7 minutes until it is fully cooked through, then remove it from the pan.
- Sear the sausage: In the same skillet, sear the sliced smoked sausage until it is browned on both sides, then remove and set aside.
- Sauté the shrimp: Season the raw shrimp with a pinch of extra Creole seasoning and cook in the skillet until they turn pink and opaque, then remove.
- Cook the vegetables: Sauté the sliced onions and bell peppers in the skillet until they are tender and slightly caramelized.
- Toss and serve: Add the cooked pasta, chicken, sausage, shrimp, and vegetables into the pot with the cream sauce. Toss well to combine and serve hot.
Recipe Tips
- How to control the spice level: If you prefer a milder dish, start with 1 tablespoon of Creole seasoning and taste the sauce before adding more, as the salsa also contributes heat.
- Can I use a different pasta shape? Yes, bowtie (farfalle) or rigatoni are great alternatives because they have ridges or folds that hold onto the thick cream sauce well.
- How to prevent rubbery shrimp: Keep a close eye on the shrimp while sautéing and remove them from the heat the second they turn pink and form a “C” shape.
- Why use salsa in the sauce? The salsa provides a unique chunky texture and necessary acidity to balance the richness of the heavy cream and butter.
What To Serve With New Orleans Pasta
This rich, protein-packed pasta is a full meal on its own but pairs well with Southern-inspired sides.
- Buttery garlic bread or corn muffins
- A crisp garden salad with remoulade dressing
- Roasted okra or corn on the cob
- Steamed green beans with bacon
How To Store New Orleans Pasta
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freezing is not recommended for this recipe because the cream and salsa sauce may separate and become watery when reheated.
New Orleans Pasta Recipe Nutrition Facts
- Calories: ~620 kcal
- Carbohydrates: 54g
- Protein: 32g
- Fat: 30g
- Fiber: 4g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is a famous blend of salt, red pepper, black pepper, and garlic; if you can’t find it, any Cajun or Creole spice blend will work as a substitute.
You can, but the sauce will be much thinner and may not cling to the pasta as effectively as a sauce made with heavy cream.
Yes, you can use rotisserie chicken to save time, but marinating and searing the raw chicken provides much more flavor for the final dish.
New Orleans Pasta Recipe
Course: DinnerCuisine: CajunDifficulty: Easy6
servings20
minutes620
kcalA creamy, spicy, and loaded pasta dish featuring a trifecta of chicken, smoked sausage, and shrimp in a Creole cream sauce.
Ingredients
8 oz chicken breast, bite‑sized
1 cup Italian dressing
16 oz penne pasta
4 oz butter
4 Tbsp all‑purpose flour
1½ cups heavy cream
⅓ cup shredded Parmesan
½ cup shredded mozzarella
1½ cups salsa
1½ Tbsp Tony Chachere’s Creole Seasoning
8 oz smoked sausage, sliced
8 oz shrimp, peeled & deveined
1 green bell pepper, sliced
1 white onion, sliced
Directions
- Marinate the chicken in Italian dressing for 1 hour in the fridge.
- Boil the penne in salted water until al dente and drain.
- Melt butter and whisk in flour to create a quick roux.
- Stir in cream, cheeses, salsa, and seasoning to create the sauce.
- Sear the chicken, sausage, and shrimp separately until cooked through.
- Sauté the onions and peppers until tender.
- Combine all ingredients in the sauce and toss until well coated.
Notes
- Marinating the chicken is the most important step for ensuring the poultry doesn’t dry out during the high-heat sear.
- Use a mild salsa if you are sensitive to heat, as the Creole seasoning adds plenty of spice on its own.
- If the sauce gets too thick while simmering, add a splash of milk or pasta water to thin it out.
