Dave and Busters Voodoo Pasta Recipe: Spicy Creamy Cajun Linguine

This restaurant-style pasta brings bold Cajun flavors to your home kitchen. I’ve tested this multiple times to nail the balance of heat and creamy richness that defines the original.

The dish combines tender linguine with a spicy, velvety sauce and perfectly seasoned chicken. Each bite delivers that signature kick without overwhelming the palate.

What sets this apart is the careful layering of spices and the addition of Parmesan for depth. The result is a creamy, complex sauce that clings to every strand of pasta.

Serve it hot with a sprinkle of green onions for freshness. This version stays true to the spirit of the classic while being simple to recreate.

Ingredients for Dave and Busters Voodoo Pasta

Bold Cajun spices meet creamy richness in this restaurant-worthy pasta dish.

The Cajun seasoning is non-negotiable for that signature kick. Tony Chachere’s is my go-to (find it at most supermarkets), but Zatarain’s works too. For the chicken, Costco has great pre-cut pieces if you’re short on time. Use fresh Parmesan—pre-grated has anti-caking agents that make the sauce grainy. The bell peppers should be bright and firm, not wrinkled (that’s when they’re past their prime).

No heavy cream? Half-and-half plus a pat of cream cheese gets you close. Swap chicken for shrimp if you’re feeling fancy (just cook them separately, they’re done in 2-3 minutes). Fresh out of Cajun seasoning? Mix paprika, garlic powder, onion powder, cayenne, and oregano at 1:1:1:0.5:0.5 ratio. The flour thickens the sauce, but cornstarch works in a pinch (mix with cold water first).

Leftovers keep 3-4 days in the fridge—reheat gently to avoid curdling. The sauce thickens as it cools, so thin with a splash of milk when reheating. Freezes for 2 months (the texture changes slightly, but still delicious).

Step-by-Step Instructions for Spicy Creamy Cajun Linguine

Here’s the method that brings this restaurant favorite to your kitchen with perfect results.

Step 1: Season and Sear the Chicken

Cut the boneless skinless chicken breast into bite-sized pieces and pat them dry with paper towels. This removes excess moisture so the pieces sear properly instead of steaming. Toss the chicken with 2 tbsp Cajun seasoning until evenly coated.

Heat 0.5 cup butter in a large skillet over medium-high heat. When the butter melts and starts to foam, add the seasoned chicken in a single layer. Cook for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through. Transfer to a plate and set aside.

Step 2: Sauté the Vegetables Until Tender

In the same skillet with the remaining butter, add the diced green bell pepper, red bell pepper, and yellow onion. Sauté over medium heat for 5-6 minutes until the vegetables soften and start to develop some color.

Add the minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown. Sprinkle 1 tbsp all-purpose flour over the vegetables and stir well to coat. This creates a roux that will thicken the sauce beautifully.

Step 3: Build the Creamy Cajun Sauce

Slowly pour in 1 cup chicken broth while stirring constantly to prevent lumps from forming. Then add 1.5 cups heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Stir in 0.5 cup Parmesan cheese and let it melt completely. Taste and adjust seasoning with 1 tsp salt and 0.5 tsp black pepper. The sauce should be rich, creamy, and packed with Cajun flavor.

Step 4: Combine and Finish the Dish

Return the cooked chicken to the skillet along with any accumulated juices. Stir to coat the chicken in the creamy sauce. Add the 12 oz linguine pasta (cooked al dente according to package directions) and toss everything together until the pasta is well coated.

Let the mixture simmer for 1-2 minutes so the pasta absorbs some of the sauce. The linguine should be glossy and coated with the creamy Cajun sauce, with the chicken and vegetables distributed evenly throughout.

Step 5: Garnish and Serve Immediately

Thinly slice the green onions and sprinkle them over the top as a fresh, colorful garnish. The green provides a nice contrast to the rich, creamy sauce and adds a touch of sharpness.

Serve immediately while hot. Each serving should have a generous portion of pasta, chicken, and sauce. The dish should be creamy with a noticeable but not overpowering spicy kick from the Cajun seasoning.

Essential Equipment for Great dave and busters voodoo pasta

Quality Skillet

A 12-inch stainless steel skillet is essential for even heat distribution and enough space to cook the chicken and vegetables without crowding. I use my trusty All-Clad—it’s a workhorse that lasts forever. Avoid nonstick for this recipe; you want those browned bits for flavor. 💪

Large Pasta Pot

You’ll need a 5-6 quart pot for the linguine. I love my Cuisinart Multi-Clad Pro because it heats evenly and has a sturdy base. Make sure it’s tall enough to prevent water from boiling over. Fill it with 4 quarts of water and 1 tbsp salt for perfectly seasoned pasta.

Wooden Spoon

A wooden spoon is my go-to for stirring the sauce—it won’t scratch your skillet and handles the thick, creamy mixture beautifully. I keep one dedicated to my stovetop cooking. It’s also great for scraping up those flavorful browned bits from the chicken and vegetables.

Chef’s Knife

Invest in a good 8-inch chef’s knife for dicing the peppers, onion, and chicken. My Wüsthof has been with me for years and makes prep a breeze. A sharp knife is safer and more efficient than a dull one. Keep it honed for clean, precise cuts.

Microplane Grater

For the Parmesan, a Microplane grater is a game-changer. It creates fine, fluffy shreds that melt effortlessly into the sauce. I use mine for garlic, ginger, and citrus zest too. The difference in texture and meltability compared to pre-grated is noticeable. 🧀

Instant-Read Thermometer

To ensure the chicken is perfectly cooked, I rely on my ThermoWorks ThermoPop. It gives accurate readings in 2-3 seconds so I can confirm the chicken hits 165°F without overcooking. It’s a small tool that makes a big difference in consistency.

Frequently Asked Questions