Cheddar's New Orleans Cajun Pasta - RIPOFF RECIPE

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Here is the recipe:
Ingredients

Serves 6
1 lb. penne pasta
12 oz. chicken breast, cut into 1-inch chunks
8 oz. smoked sausage, sliced into one-quarter-in. rounds
16 large shrimp, peeled and deveined
One-half cup onion, sliced thin
One-half cup green pepper, sliced thin
olive oil
1 cup salsa (use your favorite, mild to hot, depending on your preference)
5 basil leaves whole
3 oz mozzarella cheese

2 cups of Alfredo Sauce or make your own. Recipe below
4 oz. butter , unsalted
2 cups heavy cream
2 cloves garlic, minced
2 cups grated parmesan cheese
One-half tsp kosher salt
1 tsp fresh ground black pepper
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Directions

Directions:

1. Cook penne according to package directions, drain and keep hot. (if it's no boil pasta, just hold on to it until we throw it in at the end)

2. Saute onions and bell pepper in one pan and brown the chicken and sausage in another. Throw them both in a pot when done and add raw shrimp. Cook for five minutes.

3. mix alfredo and salsa.

4. Add alfredo mix into pot with meat and veggies. Bring to simmer

5. Add cooked pasta and just heat on low for about 5 minutes. If it's no boil then leave simmering with pasta for 8-10 minutes until pasta is tender.

6. Serve topped with shredded mozzarella and basil leaves.

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