New Orleans Pasta – Try this Creamy Pasta!

When you’re talking about comfort food with big flavor and Southern soul, you can’t leave out New Orleans. This New Orleans Pasta is exactly what you need when you’re ready to level up your dinner game — packed with juicy chicken, shrimp, and smoky sausage all tossed in a rich, creamy, spicy sauce that hugs every strand of fettuccine. It’s a one-pan wonder that brings that Louisiana flair right to your kitchen.

Think of it like Jambalaya’s creamy pasta cousin — and it’s just as bold.

---

Why You’ll Love This Recipe

This dish pulls together everything we love from Cajun and Creole cooking — spice, smoke, and layers of flavor. And instead of serving it with rice like a traditional jambalaya, we’re wrapping it up with silky pasta that soaks up all that sauce.

What really takes it over the top is the seasoning — we’re using AB’s A Rub for the chicken and Creole Kick for the shrimp to give every bite that balance of savory, smoky, and spicy. Add in a hit of cream, some garlic, hot sauce, and fresh Parmesan, and you’ve got yourself a straight-up crowd-pleaser.

---

Ingredients

Here’s everything you’ll need to make this bold and creamy New Orleans Pasta:

• 1 pound fettuccine
• 1 pound boneless, skinless chicken breast, cut, boned, and sliced
• 1 tablespoon AB’s A Rub
• 1 tablespoon Creole Kick seasoning
• 1 pound peeled and deveined medium shrimp
• 1 tablespoon olive oil
• 1/4 pound fresh or smoked andouille or chorizo sausage, chopped or broken into pieces
• 1/4 cup chopped green onions
• 2 tablespoons minced garlic
• 1 1/2 cups heavy cream
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (like Tabasco or Crystal)
• 1/2 teaspoon salt, or more as needed
• 1/2 cup coarsely grated fresh Parmesan cheese, plus more as needed

---

Step-by-Step Instructions

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Drop in the fettuccine and cook it according to the package directions. When it’s done, drain the pasta and make sure to reserve 1 cup of the cooking water. You’ll use that to pull the sauce together later.

Step 2: Season the Chicken and Shrimp

Season the sliced chicken breast with AB’s A Rub. Take the peeled and deveined shrimp and hit them with that Creole Kick seasoning. Let them sit and soak in those flavors while you move on to the skillet.

Step 3: Sear the Meats

Heat 1 tablespoon of olive oil in a large skillet over high heat. Toss in the andouille or chorizo and cook, stirring or shaking the skillet, for about 1 minute. Add the seasoned chicken and cook for another minute, then toss in the shrimp and stir for 1 more minute. This is where the magic starts — you’re layering in the smoky and savory base that makes this dish shine.

Step 4: Build the Sauce

Add the chopped green onions and garlic into the skillet and cook for about 1 minute. Pour in the reserved pasta water and heavy cream, and stir everything together. Let that simmer for 2 minutes. Then stir in the Worcestershire sauce, hot sauce, salt, and grated Parmesan. Let the sauce cook for another 3 minutes, thickening slightly and pulling all those flavors together.

Step 5: Combine and Finish

Now bring in your cooked fettuccine and toss it with the sauce and meats until everything is heated through and coated in that creamy, spicy goodness. Let it cook for 1 more minute. Add a little more Parmesan if you’re feelin’ fancy — and trust me, you are.

---

Expert Tips and Tricks

• Don’t skip reserving the pasta water — it helps emulsify the sauce and makes it cling to the noodles perfectly.
• Use fresh Parmesan, not the pre-shredded stuff. It melts smoother and gives the sauce a better texture.
• Go smoked on the sausage if you can — it adds a depth of flavor that takes this dish to another level.
• If your sauce gets too thick, just splash in a little more of that pasta water or cream to loosen it up.

---

Variations to Try

Want to switch things up?

• Use penne or linguine if you don’t have fettuccine.
• Add bell peppers or diced tomatoes for extra color and texture.
• Try smoked turkey sausage for a lighter twist.
• Swap in crawfish tails for the shrimp for a more authentic Louisiana vibe.

---

What to Serve it With

This pasta is a meal in itself, but if you want to round it out, here are some great pairings:

• 1. Garlic Bread or Cheesy Pull-Apart Bread
• You need something to scoop up all that creamy sauce. Garlic bread is classic, but a cheesy pull-apart loaf with butter and herbs? That’s a crowd favorite.
• 2. Southern Cornbread
• Slightly sweet, perfectly crumbly — it’s a great contrast to the spice in the pasta. Try it with a little honey butter for a next-level bite.
• 3. Crispy Fried Okra
• Add some crunch to the meal with golden fried okra. It brings a little Southern charm and balances out the richness of the pasta.
• 4. Green Beans with Bacon and Onions
• A little smokiness and some fresh greens go a long way. This is the kind of veggie side that even non-veggie folks will dig into.
• 5. Roasted Asparagus or Broccoli
• Quick, simple, and adds color to your plate. Roast it with a little olive oil, salt, and lemon for that clean finish.
• 6. Simple Garden Salad with Vinaigrette
• Balance all that bold, creamy pasta with something fresh and light. A crisp salad with a zesty dressing cuts through the richness.
• 7. Fried Green Tomatoes
• Crispy, tangy, and southern to the core. These make a great starter or side and bring that crunch factor to the table.
• 8. Grilled Corn on the Cob
• Sweet corn with a little char adds great texture. Brush it with butter and sprinkle on Cajun seasoning for a perfect pairing.
• 9. Coleslaw
• A cool, creamy slaw adds contrast to the heat and richness of the pasta. Go with a vinegar-based slaw for extra tang.
• 10. Hushpuppies
• These golden fried cornmeal balls are a Southern staple. Serve ’em warm with a little dipping sauce on the side — folks will love it.
• 11. Deviled Eggs
• Make a spicy version with a touch of hot sauce or smoked paprika to match the bold flavors of the pasta.
• 12. Sweet Tea or Lemonade
• Cool down all that heat with a tall glass of something cold and refreshing. Sweet tea, lemonade, or even an Arnold Palmer pairs just right.

---

Storage Tips

If you’ve got leftovers (and that’s a big if), here’s how to store them:

• Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.
• Freezer: Not recommended — cream sauces don’t freeze well and the texture might change.

---

Quantity Tips for Gatherings

Feeding a crowd? This recipe makes 6–8 servings, but it’s easy to scale:

• For 10–12 people, double the recipe and use two large skillets or a big Dutch oven.
• Prep all your proteins ahead of time so you can cook everything quickly and keep the pasta hot.