Here is the homemade creamy cajun alfredo sauce that will add an incredible taste to pasta recipes. Prepared with spicy Cajun seasoning, loaded with the flavor of parmesan cheese, onion, and garlic. Perfect sauce to make this Fusilli alfredo or best to add with chicken, salmon, shrimp, sausages, or veggies to make a comforting dinner meal.
The addition of Louisiana Cajun spices can create an unbelievable twist in your recipe taste. I love using this seasoning and prepared the most desired Copycat Five Guys Cajun Fries recipe, Cajun Spaghetti, and this Cajun cream sauce and now the list will grow with more Cajun alfredo style recipes.
Jump to:
Cajun Alfredo Sauce Recipe
It’s a super creamy Alfredo sauce specifically prepared with a Louisiana-style spice blend called Cajun seasoning a perfect blend of paprika, thyme, black and white pepper, cayenne pepper, onion powder, garlic powder, and little addition of mustard and cumin powder makes an extraordinary taste. Lots of Parmesan and heavy cream help to create a smooth, thick, and super creamy texture of this sauce.
So, are you excited to make this spicy Alfredo sauce? Let’s begin!
Why Does This Recipe Work?
- Believe me, this homemade Cajun alfredo sauce will give you restaurant-style flavor not only in pasta recipes but can be used to make cajun alfredo chicken, or with other proteins.
- Quick and easy recipe to prepare a satisfying meal for dinner.
- Hardly takes 20 minutes to get ready.
- You can easily make it ahead of time to add to your party recipes.
- Don’t rush to the grocery store to get a cajun blend. Take the spice from the pantry and mix it well to make your own.
Ingredients & Substitutions
Butter: Used unsalted butter. So check the salt level in your cajun seasoning (in case using store bought) to adjust the taste.
Shallot/Onion: I prefer to use shallot to add a naturally sweet taste in sauce but onion can be used to add a more intense and heated flavor.
Garlic: Used the fresh cloves of garlic to make the paste.
Cajun Seasoning: This alfredo sauce is winner with the spicy taste of cajun seasoning. It's a perfect spice blend that goes well with alfredo taste.
Heavy Cream: To get the actual taste and texture of alfredo, use the heavy cream. It will add a rich, creamy and smooth texture. (Substitute is full fat milk).
Parmesan Cheese (Halal): It will add a nutty, tangy, sharp and bold taste in sauce. Make sure to take shredded parmesan. As it's quite hard to shred at home!
Parsley: The peppery taste of freshly chopped parsley blends so well with cajun seasoning in sauce.
Pasta water/broth (optional): Used to deglaze the sauce. Any broth or water can be used.
How To Make Cajun Alfredo Sauce
In a saucepan, add 2 tablespoon butter and heat it up on slow heat. As butter started to melt and forms bubbly texture, add 1 teaspoon fresh garlic paste. Sauté for few seconds and add chopped onion. Give a good stir and cook the onions until it become translucent.
Add 1 tablespoon Cajun seasoning and mix it well. Deglaze with pasta water or broth. Mix it well on slow heat and add heavy cream. Quickly stir the sauce for a few minutes to blend all the ingredients.
Now add 1 tablespoon butter to add a shiny smooth texture of sauce. Simmer the sauce for a minute on low heat. Add freshly grated parmesan cheese and mix it well.
Add freshly chopped parsley and again give it a good mix.
Monitor the sauce consistency. If it's runny cook it to get thick.
Blend the sauce with hand blender and serve.
(In recipe shot, sprinkle the Cajun seasoning to make it more tempting).
Cajun Alfredo Sauce Video
Tips & Variations
- Thickness is the key to the best Alfredo sauce, which can be achieved by adding lots of Parmesan cheese.
- Always cook the sauce on low heat while adding heavy cream otherwise the sauce may curdle.
- The flavor of sautéed onion and garlic will add a perfect taste to the sauce. Always use finely grated onion and garlic to blend with the sauce.
- My best practices tell me to use fresh parmesan to avoid stringiness in sauce texture.
- Always monitor the consistency of the sauce as it gets thicker after coming to room temperature.
- While adding parmesan, keep it on low heat and give it time as the cheese will seamlessly melt in sauce to give it a smooth and thick texture. I prefer to stir during this process.
- For this creamy sauce recipe, never substitute butter with oil as it’s a binding agent to add creaminess.
- If the sauce is too thin, then keep cooking and stirring at low heat to make it thick. In the same way, if the sauce is too thick then add a splash of broth or milk to make it thin.
- If the sauce is separating, then blend it with a hand mixer. It will make it more smooth, rich, and decadent texture.
- The addition of freshly chopped parsley will add a herbaceous aroma to the sauce.
How To Store & Reheat
Store in Refrigerator: Store the leftover Alfredo sauce in an airtight glass container in the fridge for up to 3 to 4 days. In small quantity, just pour into a small bowl and cover the plastic film or aluminum foil, and store keep it in the refrigerator.
When using, reheat in a saucepan by adding a little milk/broth to avoid burning or adjusting the sauce the thickness.
Freezing: However, I don’t recommend freezing it for a long time but still if you are a busy mom or dad then store it in an airtight freezer-friendly bag or container. To use it again, completely defrost, at room temperature and reheat in a saucepan at slow heat by adding a little milk/broth to adjust the sauce thickness. Keep stirring during this process.
How To Use Cajun Alfredo Sauce
- Cajun Chicken Alfredo Bake
- Best to make fettuccine alfredo
- Add to make creamy Cajun Spaghetti
- Serve it as topping with Cajun Fries
- Try as Alfredo Meatballs
- Love making Broccoli and Cajun Chicken Alfredo Pasta.
- Use this sauce to make Potato Gratins
Q & A
Use more milk/heavy cream or pasta water to make it thin. Make sure it will be more thicker after blending at room temperature.
Use full-fat milk as a substitute of heavy cream.
It's a perfect blend of paprika powder, cayenne pepper, black pepper, white pepper, onion powder, garlic powder, dried oregano, dried thyme, and salt.
Best of Cajun Recipes
Cajun Alfredo Sauce Recipe
Ingredients
- 2 tablespoon Butter unsalted
- 1 teaspoon Garlic Paste
- 2 tablespoon Onion Chopped
- 1 tablespoon Cajun Seasoning
- ⅓ cup Pasta Water To deglaze
- 1 Cup Heavy Cream
- ⅓ Cup Parmesan Cheese
- 1 tablespoon Parsley Chopped
Homemade Cajun Seasoning
- 1 tablespoon Paprika Powder
- ⅓ teaspoon Cayenne Pepper
- ⅓ teaspoon Black Pepper
- ⅓ teaspoon White Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ⅓ teaspoon Dried Oregano
- ⅓ teaspoon Dried Thyme
- ½ teaspoon Salt
Instructions
- In a saucepan, add 2 tablespoons butter and heat it up on slow heat. As the butter starts to melt and forms a bubbly texture, add 1 teaspoon of fresh garlic paste. Sauté for a few seconds and add chopped onion. Give a good stir and cook the onions until become translucent.
- Add 1 tablespoon Cajun seasoning and mix it well. Deglaze with pasta water or broth. Mix it well on slow heat and add heavy cream. Quickly stir the sauce for a few minutes to blend all the ingredients.
- Now add 1 tablespoon butter to add a shiny smooth texture of sauce. Simmer the sauce for a minute on low heat. Add freshly grated parmesan cheese and mix it well.
- Add freshly chopped parsley and again give it a good mix.
- Monitor the sauce consistency. If it's runny cook it to get thick.
- Blend the sauce with hand blender and serve.
Video
Notes
- Thickness is the key to the best Alfredo sauce, which can be achieved by adding lots of Parmesan cheese.
- Always cook the sauce on low heat while adding heavy cream otherwise the sauce may curdle.
- The flavor of sauteed onion and garlic will add a perfect taste to the sauce. Always use finely grated onion and garlic to blend with the sauce.
- My best practices tell me to use fresh parmesan to avoid stringiness in sauce texture.
- Always monitor the consistency of the sauce as it gets thicker after coming to room temperature.
- While adding parmesan, keep it on low heat and give it time as the cheese will seamlessly melt in sauce to give it a smooth and thick texture. I prefer to stir during this process.
- For this creamy sauce recipe, never substitute butter with oil as it’s a binding agent to add creaminess.
- If the sauce is too thin, then keep cooking and stirring at low heat to make it thick. In the same way, if the sauce is too thick then add a splash of broth or milk to make it thin.
- If the sauce is separating, then blend it with a hand mixer. It will make it more smooth, rich, and decadent texture.
- The addition of freshly chopped parsley will add a herbaceous aroma to the sauce.
Leave a Reply