Dave and Busters Voodoo Pasta Recipe: Spicy Cream Sauce With Cajun Kick

This restaurant favorite brings bold Cajun flavors to your home kitchen with its signature spicy kick. I’ve recreated the dish to deliver that same creamy, zesty sauce and perfectly cooked pasta every time.

The secret lies in balancing the heat with rich cream and Parmesan, while Cajun seasoning adds depth. I tested this multiple times to ensure it holds up in a home kitchen, just like the original.

You’ll get tender pasta coated in a velvety sauce with just the right amount of spice. The flavors meld together beautifully, making it a standout dish for any occasion.

Serve it fresh with a sprinkle of green onions for a finishing touch. Here’s how to make it at home.

Ingredients for Dave and Busters Voodoo Pasta

Short list. Big flavor. Just like the original restaurant version.

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The Cajun seasoning is non-negotiable here—Tony Chachere’s is the gold standard (grab it at Walmart or Amazon). The Parmesan needs to be freshly grated from a block; pre-shredded has anti-caking agents that make the sauce grainy. For the chicken, I like boneless, skinless thighs for extra juiciness, but breasts work fine if that’s what you’ve got. Look for heavy cream with at least 36% fat for that velvety texture.

No Cajun seasoning? Mix one-third the amount of paprika, garlic powder, onion powder, cayenne, and oregano. Skip the chicken for a veggie version—mushrooms or shrimp work great. Fresh pasta cooks faster but dried holds its shape better in creamy sauces. If you’re out of chicken broth, water plus a bouillon cube gets you close. The green onions are mostly for color, so don’t stress if you forget them.

Sauce thickens as it cools, so thin with a splash of milk if needed. Keeps 3-4 days in the fridge but best fresh. Freeze without the pasta for up to 3 months—reheat gently to avoid curdling (trust me on this one).

Step-by-Step Instructions for Cajun Chicken Pasta

This method delivers rich, creamy pasta with a bold Cajun kick every time.

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a rolling boil. Add the 12 oz Penne Pasta and cook according to package instructions until al dente. I always set a timer for 1 minute less than the package suggests—the pasta will finish cooking in the sauce later.

Reserve ½ cup of pasta water before draining, then drain the pasta and set aside. The starchy pasta water helps thicken the sauce and ensures it clings beautifully to every piece of pasta. Toss the drained pasta with a drizzle of olive oil to prevent sticking.

Step 2: Season and Sear the Chicken

Pat the 1 lb Chicken Breast dry and dice it into 1-inch pieces. Toss the chicken with 2 tbsp Cajun Seasoning, 1 tsp Salt, and 0.5 tsp Black Pepper until evenly coated. This seasoning step infuses every bite with smoky, spicy flavor.

Heat 2 tbsp Olive Oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken and set aside—it’ll finish cooking in the sauce later.

Step 3: Sauté the Vegetables

In the same skillet, melt the 0.5 cup Butter over medium heat. Add the finely diced Onion, diced Red Bell Pepper, and 4 cloves minced Garlic Cloves. Cook for 4-5 minutes until the vegetables soften and the garlic becomes fragrant.

Stir in the 2 tbsp All-Purpose Flour to create a roux, cooking for 1-2 minutes until it turns a light golden color. This thickens the sauce and removes the raw flour taste. Pour in the 0.5 cup Chicken Broth and stir until smooth.

Step 4: Build the Cream Sauce

Reduce the heat to medium-low and pour in the 2 cups Heavy Cream. Stir constantly for 3-4 minutes until the sauce begins to thicken. The cream should coat the back of a spoon with a velvety texture.

Gradually stir in the 1 cup Parmesan Cheese until it melts completely and the sauce is smooth. Return the cooked chicken to the skillet and stir to combine. Let it simmer for 2-3 minutes so the flavors meld together.

Step 5: Combine and Garnish

Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If it’s too thick, add a splash of the reserved pasta water to loosen it. The sauce should cling to the pasta without pooling at the bottom of the skillet.

Garnish with 0.5 cup thinly sliced Green Onions for a fresh, sharp contrast to the rich, creamy sauce. Serve immediately while hot—the flavors are boldest right after cooking.

Dietary Considerations for This Recipe

Gluten-Free Option

Swap the 12 oz Penne Pasta for a gluten-free alternative like Barilla Gluten-Free Penne. I’ve tested this with both brown rice and corn-based pastas, and they hold up well in the creamy sauce without turning mushy. 💪

Dairy-Free Adaptation

Use coconut cream instead of 2 cups Heavy Cream and replace the 0.5 cup Butter with olive oil. For the cheese, Kite Hill Almond Milk Parmesan or Violife Just Like Parmesan work surprisingly well. The sauce will be slightly sweeter but still rich.

Lower-Calorie Version

Cut calories by using half-and-half instead of heavy cream and reducing the 0.5 cup Butter to 2 tbsp. You’ll still get a creamy texture but with fewer calories. For extra nutrition, add spinach or zucchini to the veggie mix.

Vegetarian Swap

Skip the 1 lb Chicken Breast and use portobello mushrooms or chickpeas for protein. Sauté the mushrooms with the veggies until golden. Chickpeas add a nice texture contrast but may need extra seasoning to match the Cajun kick.

Lactose-Intolerant Fix

Use lactose-free heavy cream and lactose-free butter—both are widely available at most grocery stores. For the 1 cup Parmesan Cheese, try Green Valley Creamery Lactose-Free Parmesan. The flavors remain bold without the discomfort.

Nut Allergy Note

This dish is naturally nut-free, but always check your Cajun Seasoning blend for hidden nut ingredients. I recommend Tony Chachere’s Original Creole Seasoning as it’s nut-free and widely trusted. 🌟

Frequently Asked Questions