3 Cheese Nola Style Cream Pasta Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente (typically 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.

Make roux and cream base

In a large skillet or shallow saucepan over medium heat, melt 3 tbs unsalted butter. Add the minced shallot and cook 1–2 minutes until translucent, then add the minced garlic and cook 30 seconds until fragrant. Sprinkle in 2 tbs flour and whisk constantly for 1–2 minutes to form a blond roux (do not let brown).

Finish sauce

Gradually whisk in 1 cup whole milk until smooth, then add 1 cup heavy cream and continue whisking. Bring sauce to a gentle simmer, stirring frequently so it does not stick. Cook 3–5 minutes until slightly thickened. Stir in 3 tbs grated Parmesan, 1 cup shredded fontina, and 1 cup shredded mozzarella until fully melted and smooth. Season sauce with 1 tsp Creole seasoning, 1 tsp salt, 1 tsp black pepper, 1 tsp hot sauce (optional), and 1 tsp lemon juice. If sauce is too thick, add reserved pasta water, 1/4 cup at a time, until desired creaminess is reached.

Season proteins

Pat the chicken and shrimp dry. In a bowl, toss chicken pieces with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Toss shrimp lightly with a pinch of salt and pepper. Set sausage slices aside; they are already seasoned.

Sear sausage & chicken

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add Andouille slices in a single layer and brown 2–3 minutes per side until caramelized. Transfer sausage to a plate. Add the chicken pieces to the same skillet and sear 3–4 minutes, stirring occasionally, until cooked through and golden. Transfer chicken to the plate with sausage.

Cook vegetables

Add the remaining 1 tbs olive oil to the skillet and reduce heat to medium. Add sliced onion and julienned green and red bell peppers. Sauté 4–6 minutes until softened and slightly charred at the edges. Season vegetables with a pinch of salt and pepper.

Cook shrimp

Push vegetables to the side of the skillet (or use a second skillet). Increase heat to medium-high, add shrimp, and cook 1–2 minutes per side until opaque and just cooked through. Remove from heat.

Combine proteins & vegetables

Return the seared chicken and Andouille to the skillet with the vegetables and shrimp, toss to combine and warm for 1 minute. Turn off heat.

Add the drained penne to the skillet with the proteins and vegetables (or combine in the large skillet with the sauce). Pour the Three Trees cream sauce over the pasta and toss gently until everything is evenly coated. If needed, add reserved pasta water, 2–4 tbs at a time, to loosen the sauce to a silky consistency. Taste and adjust seasoning with more Creole seasoning, salt, or black pepper if desired.

Serve immediately on warmed plates, garnishing with an additional sprinkle of grated Parmesan and a grind of black pepper if desired.

Prepare salad

In a bowl, combine 4 oz mixed greens, halved cherry tomatoes, and sliced cucumber. Toss lightly with 3 tbs vinaigrette just before serving so greens remain crisp.

Warm breadstick

Warm the breadstick in a 350°F (175°C) oven for 5–7 minutes until heated through and slightly crisp. Optionally brush lightly with melted butter and sprinkle 1 tsp grated Parmesan before serving.