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This Cajun alfredo sauce recipe is a delicious fusion of creamy alfredo sauce and vibrant Cajun flavors. The classically rich and velvety sauce is given a signature Cajun kick that’s just spicy enough to make you go YUM.
And making this creamy sauce couldn’t be easier! It all comes together in one pan, and you’ll be enjoying a little bit of indulgence in no time.
What’s in this Cajun Alfredo Sauce recipe
Here’s what you’ll need to make this spicy alfredo sauce:
- Pasta. Traditional alfredo sauce is served with fettuccine. Other good choices are tagliatelle or even a thicker pappardelle.
- Heavy cream
- Parmesan cheese
- Cajun seasoning. Cajun spices typically include cayenne pepper, black pepper, onion powder, garlic powder and paprika. Make your own homemade Cajun seasoning or take a shortcut (like I do) and buy a good premade brand.
- Fresh herbs. Parsley and chives are great options. I like to use both, but you could use one or the other.
How to Make Cajun Alfredo Sauce
This is a great recipe for busy weeknights because it’s so simple and quick!
First, cook and drain your pasta and set it aside.
Now, grab a large skillet and melt the butter. Then, saute your garlic in the butter until it’s sizzling.
Stir in the rest of the ingredients and raise the heat. You may not need to bring the sauce to a complete boil – medium-high heat should do the trick to get it bubbling.
Then, lower the heat to a simmer. Quickly raising the heat and then lowering it again helps to thicken the sauce.
It shouldn’t take more than a few minutes for the sauce to thicken to your liking!
Then, just add the pasta to the skillet and toss to coat it in that beautiful spicy alfredo sauce.
Variations on this Cajun Alfredo Sauce Recipe
I really love the simplicity and indulgence of a big bowl of this Cajun pasta. It’s such an easy dinner!
But if you’re looking to round out the meal, try these suggestions:
- Cajun Seafood Pasta. Add shrimp, crabmeat or even crawfish to this creamy Cajun alfredo sauce for a true New Orleans experience.
- Cajun Chicken Alfredo Pasta. Grill boneless skinless chicken breasts, slice them into strips and serve them on a bed of this creamy pasta.
- Cajun Primavera Pasta. Add sauteed veggies like bell peppers, spinach and mushrooms to create extra flavor, texture and nutrition.
- Not Cajun At All. Not a fan of spice? By leaving out the Cajun seasoning, you’ll have a classic fettuccine alfredo dish with no other modifications.
- Low Carb Cajun Alfredo Sauce. Swapping out your favorite pasta for zucchini noodles will significantly reduce the calories in this dish, and create a keto-friendly meal.
How to Store Cajun Alfredo Sauce
Cajun Alfredo sauce can be made in advance and stored for later use. Here’s how to store it properly:
- Refrigeration: Allow the sauce to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stovetop, stirring frequently to maintain its creamy consistency.
- Freezing: Cajun Alfredo sauce can also be frozen for longer storage. Pour it into freezer-safe containers or zip-top bags. Ensure that the sauce is fully cooled before freezing. It can be stored in the freezer for up to 2-3 months. When ready to use, thaw it in the refrigerator overnight and reheat it on the stovetop.
If you’ve already coated the pasta with the sauce, store the pasta in an airtight container in the refrigerator for up to 3 days. The next time you want to enjoy it, simply reheat it in the microwave.
When you make this Cajun already sauce recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more simple pasta recipes, try these:
- Easy Creamy Blush Sauce (Pink Pasta Sauce Recipe)
- Garlic Parmesan Chicken Pasta (Easy Crockpot Recipe)
- One Pan Lemon Caper Pasta Recipe (With White Wine)
For more recipes with a spicy kick, try these:
- Easy and Creamy Jamaican Jerk Chicken Pasta
- Blackened Chicken Tenders (Popeyes Copycat)
- Jamaican Jerk Chicken
Spicy Cajun Alfredo Recipe (An Easy Pasta Sauce)
- 1 lb. pasta
- 1 1/4 cups heavy cream
- 3/4 cup Parmesan cheese
- 6 Tbsp. unsalted butter
- 2 cloves garlic minced
- 2 Tbsp. fresh parsley or chives chopped
- 2 1/2 tsp. Cajun seasoning
- 1/2 tsp. salt
- Cook and drain pasta according to package directions for al dente.
- Melt butter over medium-low heat in a large nonstick pan. Saute the garlic until it sizzles and starts to brown.
- Stir in the cream, cheese, Cajun seasoning and salt. Bring to a boil. Reduce heat to a simmer. Stir until thickened. Remove from heat.
- Add the pasta to the pan and toss to coat. Stir in the chopped parsley/chives.