If you love a good creamy pasta but find that classic alfredo falls just a little bit flat, this Cajun Alfredo Sauce is for you! All you need is a hit of savory, slightly spicy Cajun seasoning to instantly elevate the classic pasta dish!
Between the generous amount of fresh garlic, the kick from the Cajun seasoning blend, the velvety texture from the cream, and the sharpness from the fresh Parmesan, this creamy sauce only takes 5 ingredients to bring bold flavor.
And as a busy mom who never settles for boring food, an easy, 15-minute sauce for pasta that requires minimal ingredients and can all be made in one pot is a dream!
Trust me, between this and my Cajun Cream Sauce, I’ve got big flavor with little effort covered for your next pasta night!
Cajun Alfredo Sauce for Fettuccine Ingredient Highlights
Fresh garlic goes a long way in this recipe! If you’re using pre-minced garlic, use a full heaping tablespoon.
Heavy whipping cream or regular cream work here, I prefer regular.
It’s important to note that depending on the brand of Cajun seasoning you get, the salt and spice levels will vary greatly. A typical store brand or McCormick Cajun seasoning blend will have way less heat and salt than one like Slap Ya Mama.
You may end up wanting to add more than 1 tablespoon of seasoning, just taste as you go!
Quick Cajun Alfredo Sauce Tips and Tricks
How to Make Cajun Alfredo Sauce in One Pan
Start by adding the butter and cream to a pan over medium-low heat. Whisk occasionally, as the butter completely melts and combines with the cream and bring it to a low simmer. Once it’s simmering, add the garlic and Cajun seasoning.
Whisk to combine, then let it simmer for 3 full minutes, whisking occasionally over medium-low heat.
Then, turn the heat all the way down to the lowest setting and grate in your Parmesan. Whisk to combine, continuing to heat and whisk until the Parmesan is completely melted and the sauce has loosened slightly.
You can pour the alfredo sauce over pasta or slowly add pasta into the pan with the sauce, tossing as you go. This recipe makes enough sauce to serve with a whole box (16 ounces) of pasta, but the amount will vary slightly depending on how much liquid cooks off.
It’s best to slowly add the pasta, tossing as you go, to ensure you get the right sauce to pasta ratio. You could always save some of the starchy water the pasta cooks in or use a little extra cream to thin out the sauce if need be.
Serving Your Cajun Alfredo
This delicious creamy pasta dish with Cajun seasoning is flavorful and heaty enough to enjoy on its own, but if you wanna add a little somethin’ somethin’, here are some of my favorites to serve with it:
- Roasted Cajun Salmon goes really well on top, plus you can just stick it in the oven and let it roast while you’re making your sauce. Sometimes I even just mix in some smoked salmon to keep it super easy.
- Crispy Blackened Shrimp
- Lemon Garlic Asparagus for some freshness on the side.
How I Store Leftover Cajun White Sauce
This creamy homemade pasta sauce will last for up to a week in the refrigerator in an airtight container. I don’t recommend freezing this or really any cream-based sauce for risk of separation.
To reheat the spicy alfredo sauce, you can use the stove (preferred) or microwave. Heat it on the stove on low until thoroughly heated. Stir frequently and continue to assess the consistency, adding extra cream when needed.
In the microwave, heat on the lowest setting in 30 second intervals, stirring in between. If it seems too thick, again, you can add a little extra cream or even milk to thin it out.
5-Ingredient Cajun Alfredo Sauce
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Rotary Cheese Grater optional
Ingredients
- ½ cup unsalted butter
- 1 ½ cup heavy or regular cream
- 6 cloves garlic, minced
- 1 teaspoon Cajun seasoning (see notes)
- 2 cups freshly grated Parmesan cheese
Instructions
- To a large pan or small pot over medium-low heat, add the butter and cream. Heat, whisking occasionally, until the butter melts into the cream and the mixture begins to lightly simmer.½ cup unsalted butter, 1 ½ cup heavy or regular cream
- Once simmering, add the garlic and Cajun seasoning and continue to simmer, whisking occasionally for 3 minutes.6 cloves garlic, minced, 1 teaspoon Cajun seasoning
- Turn the heat source down to low (this is critical, if it's too hot, your cheese may seize up!*) and add your Parmesan cheese. Continue to whisk and heat over low until all the cheese is melted and integrated and the sauce starts to loosen. Taste for salt and spice levels to see if you want to add any more Cajun seasoning.2 cups freshly grated Parmesan cheese
- Serve hot over pasta of choice. This recipe typically makes enough sauce to dress a whole box (16 ounces) of pasta. If you need to loosen the sauce once tossing it with the pasta, you can add a little extra cream, or some of the starchy water the pasta cooked in.
Pro Tips
- *If your sauce is too hot when you add the Parmesan cheese, it may seize up, which is not ideal. However, if it does happen, you can still save the sauce! Add a little bit of extra cream and whisk vigorously until the Parmesan integrates back into the sauce. Be patient, this may take up to 10 minutes.
- Salt and spice levels vary greatly depending on the brand of Cajun seasoning blend you use. Start with 1 teaspoon of seasoning and taste at the end to see if you want to add more.
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1 thought on “5-Ingredient Cajun Alfredo Sauce”
Another great pasta sauce recipe