Cajun Alfredo Sauce
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.
Servings: 4 (see note)
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
Calories: 679kcal | Carbohydrates: 48g | Protein: 19g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 180mg | Sodium: 600mg | Potassium: 306mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2113IU | Vitamin C: 1mg | Calcium: 314mg | Iron: 1mg
