Main Dishes

Joanna’s New Orleans Pasta

new orleans pasta recipe

Recently, we featured one heck of a lady as our newest Kitchen Chick. You can read all about Joanna Coatney’s love of cooking here. The recipe Joanna chose to have us try was her New Orleans Pasta and my oh my! Is it ever good! My husband said “Dolly, this is good…like restaurant good! The flavors!” He went on and on about this recipe, so if you’re debating on weather or not try it…stop! Go. Make it tonight!

The Ingredients

For the Pasta

  • 1 Lb. penne pasta
  • 12 oz. chicken breast cut into cubes
  • 8 oz. Mild Italian Sausage
  • 16 Shrimp, peeled and deveined
  • ½ cup diced onion
  • ½ cup diced green pepper
  • 2 Tbs. olive oil
  • 1 cup salsa (I use Pace Picante mild, but use your favorite)
  • 1 Tbs. chopped parsley

For the Alfredo Sauce

  • 4 oz. butter
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 2 cups grated parmesan cheese
  • ½ tsp salt
  • 1 tsp ground black pepper

How to Make It

For the Pasta

  1. Cook penne according to package directions, drain and keep hot
  2. Prepare Alfredo Sauce (see directions at bottom)
  3. Heat olive oil in a large skillet over medium heat. Add peppers and onions and saute for 4 minutes until soft.
  4. Add chicken and sausage to pan, cook for 5 more minutes or until chicken has cooked through
  5. Add shrimp to pan and cook for 2 more minutes
  6. Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer.
  7. Add the cooked penne and toss with the sauce. Serve and sprinkle with chopped parsley.

For the Alfredo Sauce

  1. Place butter, cream and garlic in a 4-qt. saucepan. Bring to a boil, turn to a simmer and reduce heat
  2. Add cheese and whisk well until smooth
  3. Add salt and pepper

Notes:

Alfredo Sauce can be made ahead of time and refrigerated. Feel free to add your favorite seasoning that you feel would work well with this dish. “Make it perfect for you and yours!” – Joanna Coatney

new orleans pasta recipe
Joanna's New Orlean's Pasta
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A deliciously rich mix of southern flavor that will make anyone happy!
Joanna's New Orlean's Pasta
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A deliciously rich mix of southern flavor that will make anyone happy!
Servings Prep Time Cook Time
4people 20minutes 25minutes
Servings Prep Time
4people 20minutes
Cook Time
25minutes
Ingredients
  • For the Pasta
  • 1 lb penne pasta
  • 12 oz boneless, skinless chicken breasts
  • 8 oz mild italian sausage
  • 16 regular shrimp peeled and deveined
  • 1/2 cup diced onion
  • 1/2 cuped diced green pepper
  • 2 tbsp olive oil
  • 1 cup salsa (I used Herdez)
  • 1 tbsp chopped parsley
  • For the Alfredo Sauce
  • 4 oz butter
  • 2 cups heavy cream
  • 2 cloves garlic
  • 2 cups Parmesan cheese shredded
  • 1/2 tsp salt
  • 1 tsp black pepper ground
Servings: people
Units:
Ingredients
  • For the Pasta
  • 1 lb penne pasta
  • 12 oz boneless, skinless chicken breasts
  • 8 oz mild italian sausage
  • 16 regular shrimp peeled and deveined
  • 1/2 cup diced onion
  • 1/2 cuped diced green pepper
  • 2 tbsp olive oil
  • 1 cup salsa (I used Herdez)
  • 1 tbsp chopped parsley
  • For the Alfredo Sauce
  • 4 oz butter
  • 2 cups heavy cream
  • 2 cloves garlic
  • 2 cups Parmesan cheese shredded
  • 1/2 tsp salt
  • 1 tsp black pepper ground
Servings: people
Units:
Instructions
For the Pasta
  1. Cook penne according to package directions, drain and keep hot Prepare Alfredo Sauce (see directions at bottom)
  2. Heat olive oil in a large skillet over medium heat. Add peppers and onions and saute for 4 minutes until soft.
  3. Add chicken and sausage to pan, cook for 5 more minutes or until chicken has cooked through
  4. Add shrimp to pan and cook for 2 more minutes
  5. Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer.
  6. Add the cooked penne and toss with the sauce. Serve and sprinkle with chopped parsley.
For the Alfredo Sauce
  1. Place butter, cream and garlic in a 4-qt. saucepan. Bring to a boil, turn to a simmer and reduce heat
  2. Add cheese and whisk well until smooth
  3. Add salt and pepper
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