Voodoo Pasta from Bar Louie features spicy Andouille sausage, tender chicken, and penne pasta tossed in a creamy Cajun Alfredo sauce, garnished with fresh herbs and Parmesan, delivering a flavorful and indulgent Southern-inspired dish.
Equipments
- Large pot
- Large skillet or sauté pan
- Strainer/colander
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Grater (for Parmesan)
- Ladle
- Serving bowls/plates
Ingredients
- 12 oz (340g) penne pasta
- 8 oz (225g) Andouille sausage
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 small yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 3 cloves garlic
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- Salt
- Black pepper
- Fresh parsley
Ensure you use authentic Andouille sausage for the signature spicy flavor essential to Voodoo Pasta from Bar Louie. Fresh bell peppers and garlic must be finely chopped to evenly infuse the creamy Cajun Alfredo sauce. Measuring the heavy cream and Parmesan precisely maintains the dish's indulgent texture and rich taste. You can boost your result by selecting quality boneless, skinless chicken breasts to achieve tender, juicy pieces. This copycat menu recipe brings the bold Southern-inspired flavors of Bar Louie's Voodoo Pasta right to your kitchen table.
Instructions
- Fill a large pot with water and bring to a boil.
- Season boiling water with salt.
- Add penne pasta and cook until al dente; drain and set aside.
- Slice Andouille sausage into 1/4-inch rounds.
- Cut chicken breasts into bite-sized pieces.
- Season chicken with 1 teaspoon Cajun seasoning, salt, and black pepper.
- Dice onion.
- Slice red and green bell peppers into strips.
- Mince garlic cloves.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add sausage and sear until browned; remove and set aside.
- Add chicken to the skillet and cook until browned and cooked through; remove and set aside.
- Add another tablespoon olive oil to the skillet if needed.
- Add onion and bell peppers; sauté until softened.
- Stir in minced garlic and cook for 1 minute.
- Add butter and pour in heavy cream; stir to combine.
- Sprinkle in remaining Cajun seasoning.
- Lower to medium heat and simmer sauce until slightly thickened (about 3-4 minutes).
- Stir in grated Parmesan cheese until melted and sauce is creamy.
- Return chicken and sausage to the skillet.
- Add cooked penne pasta and toss to coat evenly in sauce.
- Taste and season with more salt or black pepper as desired.
- Chop fresh parsley.
- Serve pasta in bowls or plates.
- Garnish with chopped parsley and extra Parmesan.
- Enjoy while hot.
Substitution
Voodoo Pasta from Bar Louie copycat menu is a rich blend of spicy Andouille sausage, chicken, and penne pasta in a creamy Cajun Alfredo sauce. If Andouille sausage is unavailable, you can substitute with smoked sausage or chorizo to maintain the smoky, spicy flavor profile. When fresh parsley is not on hand, dried Italian herbs can be used as a garnish for a similar aroma. Heavy cream can be replaced with half-and-half or whole milk mixed with a bit of flour for a lighter, yet creamy sauce. Your chicken breasts can also be swapped for thighs to enhance juiciness and tenderness in the dish.
Tips
Ensure that the pasta is cooked just al dente to maintain a perfect texture when combined with the creamy Cajun Alfredo sauce. Searing the Andouille sausage and chicken separately allows each to develop rich color and flavor before combining them in the sauce. When simmering the sauce, keep the heat medium to prevent the heavy cream from curdling and to help it thicken properly. Your fresh parsley garnish not only adds a pop of color but also enhances the dish's flavor profile just before serving.
Nutritions
Voodoo Pasta offers a hearty balance of protein from Andouille sausage and chicken, supporting muscle maintenance and repair while providing essential vitamins like B12 and iron. The penne pasta supplies complex carbohydrates for sustained energy release, complemented by healthy fats from olive oil and butter that aid nutrient absorption. Heavy cream and Parmesan cheese contribute calcium and vitamin D, which promote bone health. Your meal also includes antioxidants and fiber from bell peppers and onions, enhancing digestion and immune function.
Storage
Store leftover Voodoo Pasta in an airtight container and refrigerate within two hours of cooking to maintain freshness. Consume within 3 to 4 days for optimal taste and to prevent spoilage. When reheating, warm it gently on the stove or microwave, stirring occasionally to preserve the creamy Cajun Alfredo sauce's texture.
Variation or Alternatives
You can swap Andouille sausage with smoked chorizo or spicy Italian sausage for a different smoky flavor. Substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free Alfredo sauce. Instead of penne, use fettuccine or rigatoni to change the pasta texture and how the sauce clings. Try roasting the bell peppers and onions before sauteing to add a deeper, caramelized flavor to your Voodoo Pasta.
Allergies
Voodoo Pasta contains common allergens such as dairy from heavy cream and Parmesan cheese, as well as potential sensitivities to garlic and onions. Andouille sausage may also trigger allergies related to pork or spices used in its seasoning. Your allergy concerns should be communicated clearly when ordering to avoid any adverse reactions.
Why this recipe?
Bar Louie's Voodoo Pasta menu is loved for its bold Cajun spices and rich, creamy sauce that perfectly balance heat and flavor. The dish features tender penne pasta, juicy grilled chicken, and fresh bell peppers, creating a satisfying blend of textures and tastes. Making a copycat version allows you to recreate this restaurant-quality meal at home, customizing the spice level to suit Your preferences. This recipe delivers a flavorful, comforting experience that appeals to fans of Southern-inspired cuisine.