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This 15-minute Cajun Alfredo sauce recipe is a quick way to jazz up pasta night! It combines Cajun-inspired flavors with the signature creamy, rich quality of Alfredo sauce.
Try my Creamy Cajun Chicken Pasta or Cajun Chicken Orzo next.
Why you’ll love it
Kick up regular Alfredo sauce with this easy Cajun-style Alfredo sauce! Is it authentic? Definitely not. But it is a delicious mashup between bold Cajun flavors and the irresistible creaminess of Alfredo sauce. It’s super fast to make with everyday ingredients.
The parmesan, cream, and garlic in Alfredo go so well smoky, savory flavors of Cajun seasoning. This twist on an Italian American classic brings a lot of deliciously robust flavor to the table. It’s a simple creamy pasta sauce when you’re craving comfort food with a zing.
What you’ll need
- Pasta – we chose to make this a Cajun fettuccine Alfredo, but feel free to use another pasta variety
- Cream cheese – we’re using half a block of Philadelphia
- Butter – the tasty base of the sauce
- Heavy cream – it’s what makes the sauce luxurious and have that restaurant-quality texture
- Garlic – for savory goodness
- Low-sodium Cajun seasoning – I like Tony Chachere’s no-salt Creole seasoning best
- Parmesan cheese – always used freshly grated so that it tastes and melts in better
Helpful tips
- The cream cheese may not be authentically Italian, but it sure is tasty and helps thicken the sauce fast. The tanginess is a nice balance to the richness of the sauce and heat of the Cajun seasoning. It gives depth and makes it well-rounded.
- Some brands of Cajun seasoning can be very salty, so be sure to use a low sodium or no salt one!
How to make Cajun Alfredo sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Boil the pasta. Meanwhile, microwave the cream cheese until softened. To a skillet, add the butter, cream cheese, cream, garlic, and Cajun seasoning. Use a spoon or whisk to incorporate the cream cheese until smooth.
Let it simmer gently until reduced a little. Add the parmesan, and let it melt in. Remove from the heat, and add a splash of pasta water if needed. Toss with the drained pasta, and season with salt & pepper as necessary.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is the Le Creuset skillet I use to make the sauce, and this is a budget-friendly alternative cast iron skillet I also recommend.
- Store uncooked pasta in one of these airtight containers to keep it fresh.
- A garlic press makes it effortless to mince garlic, and these kitchen tongs are handy to toss and dish up the fettuccine.
Substitutions and variations
- I don’t recommend subbing the cream for something like milk or half-and-half; the sauce consistency may not turn out as intended.
- You could add in some cooked rotisserie chicken or some shrimp for some protein, or make my Cajun Chicken and Shrimp Alfredo.
- This is meant to be a super basic, no-fuss recipe, but sun-dried tomatoes would be delicious in here, or you could sauté some onions and bell peppers and add those.
- Add in some cayenne pepper or crushed red pepper flakes to kick it up a notch.
What to serve with Cajun Alfredo sauce
- Pair this Cajun-inspired Alfredo sauce with your favorite pasta. I like the classic fettuccine, but any pasta will work!
- This Extra Cheesy Garlic Bread is my favorite pairing. Fresh crusty baguette works too.
- A salad lightens up the meal. Try my Super Simple Parmesan Arugula Salad, or dress up your favorite greens with this Homemade Italian Dressing.
Leftovers and storage
- This sauce is best fresh, but you can store it for 3-4 days in the fridge in a covered container.
- Reheat slowly over low heat, stirring often. I prefer boiling up fresh pasta.
- I don’t recommend freezing as it could separate/change texture.
If you made this Alfredo sauce with a Cajun twist, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.
Cajun Alfredo Sauce
Ingredients
- 8 ounces uncooked fettuccine
- 4 ounces cream cheese softened
- 2 tablespoons butter
- 1 cup heavy/whipping cream
- 2 large cloves garlic minced
- 1/2 tablespoon low sodium Cajun seasoning see note
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for the fettuccine. Cook it al dente according to package directions.
- Microwave the cream cheese in 20-30 second intervals until very soft.
- Meanwhile, add the butter, cream cheese, cream, garlic, and Cajun seasoning to a skillet over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce, or use a whisk.
- Once the cream cheese has been incorporated into the sauce, let it gently bubble for 3-4 minutes or until the sauce has reduced a bit. Stir occasionally.
- Stir the parmesan into the sauce, and let it melt in (about 30 seconds), then take the pan off the heat. The sauce should be thick enough by now, but if you want to reduce it more, cook it for a little longer. If needed, add a small splash of the hot pasta water to the skillet prior to draining the pasta to thin the sauce. Toss with the drained pasta, season with salt & pepper as needed, and serve immediately.
Notes
- Regular Cajun seasoning (like Tony Chachere’s Original Creole Seasoning) can be very salty, so I highly recommend using a low (or no) sodium variety.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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