Creamy, flavorful, and with just the right amount of spice, my homemade Cajun Alfredo sauce recipe is perfect for adding a bold twist to your favorite dishes. Whether you're tossing it with pasta or drizzling it over chicken and seafood, this sauce brings a rich, comforting flavor to any meal. Best of all, it comes together in minutes, making it perfect for a quick weeknight dinner or special occasion without the hassle.
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If you're looking for more homemade sauce recipes you'll want to dive into my sherry cream sauce and spaghetti arrabbiata! And for more Cajun-inspired pasta dishes, try my Cajun shrimp scampi or Cajun spaghetti with andouille sausage next time!
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About Cajun Alfredo Sauce
I created this recipe because I love creamy Alfredo sauce and Cajun cuisine - so why not combine the two? This homemade Cajun Alfredo sauce is a bold twist on a traditional fettuccine Alfredo sauce.
Making homemade sauces lets me control exactly what ingredients goes in, unlike most store-bought versions that tend to be loaded with unnecessary sugar and sodium. This homemade Cajun Alfredo sauce is made with fresh, perfectly balanced ingredients that truly stand out.
At first, I planned to use this sauce for a Cajun pasta with salmon recipe that I was testing, but after just one taste, I knew it was too good to limit to just pasta. Once you try this creamy Cajun Alfredo sauce, you'll be looking for ways to drizzle it over everything, just like I do!
Ingredients
- Butter forms the rich, creamy base of the sauce, adding depth and a smooth, luxurious texture.
- Shallots add a subtle sweetness and delicate onion flavor without overpowering the sauce.
- Garlic adds a bold, savory element to the sauce, giving it a warm, robust flavor.
- Heavy cream brings creaminess and richness to the sauce, giving it that classic Alfredo texture.
- Parmesan cheese adds a salty, nutty flavor that enriches the sauce and thickens it.
- Cajun seasoning brings bold, spicy, and smoky flavors to the sauce. If you're using store-bought seasoning, it should already contain salt and black pepper. Cajun spices are a blend of paprika, garlic powder, onion powder, oregano, thyme, and cayenne.
- Fresh parsley or chives add a pop of color and a fresh, herbaceous note that brightens up the richness of the sauce.
Variations
If you prefer a milder sauce, swap out the Cajun seasoning for a milder Creole seasoning or homemade blackened seasoning.
For a healthier version, instead of using heavy whipping cream, use low-fat milk or almond milk with a cornstarch slurry for a lighter version of the sauce. Or, you can substitute half of the heavy cream with light cream to reduce the richness while still keeping the sauce creamy.
To make the sauce more filling and nutritious, you can add cooked chicken breast, shrimp, sausage, or even vegetables like spinach, mushrooms, or bell peppers.
How to Make Cajun Alfredo Sauce
Whip up my Cajun Alfredo sauce recipe to serve with pasta or drizzle over seafood or chicken. This Cajun cream sauce comes together quickly with these step-by-step instructions.
Step 1: Melt butter in a large saucepot or skillet on medium-low heat.
Step 2: Sauté garlic and shallots.
Step 3: Whisk in grated parmesan cheese, heavy cream, and Cajun seasoning.
Step 4: Stir well and let the sauce simmer. The sauce will thicken as it cools.
Serving Suggestions
I love to make this Cajun cream sauce for pasta! I make this Cajun Alfredo recipe with baked blackened salmon and toss in noodles to make Cajun salmon pasta. Or, I pan fry panko crusted chicken and toss in fettuccine to make a Cajun chicken Alfredo.
This creamy sauce is also delicious drizzled over seafood, like my air fryer frozen tilapia recipe to add a bit of indulgence.
Expert Tips
Use fresh parmesan. Grate your Parmesan fresh from the block instead of using pre-shredded. Freshly grated cheese melts better and creates a smoother, creamier sauce.
Simmer to thicken. Heat the heavy cream gently to prevent curdling. Keep the heat on medium-low, allowing the sauce to simmer rather than boil. Let the sauce simmer for 5-7 minutes to allow it to thicken naturally. Stir occasionally to prevent sticking and ensure a creamy consistency.
Control the spice level. Adjust the amount of Cajun seasoning based on your heat tolerance. Start with a teaspoon at a time, and add more if you like it spicier. You can also add cayenne pepper for an extra kick.
Add a squeeze of fresh lemon juice or zest to the sauce for a citrusy contrast that brightens up the creamy richness. Garnish with freshly chopped parsley or chives to add a pop of color and freshness to balance the spice in the dish.
Recipe FAQs
Yes, you can prepare the sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stove over low heat, adding a splash of milk or cream to restore its creamy texture.
While you can use pre-shredded Parmesan, freshly grated Parmesan is preferred for a smoother sauce. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting evenly.
Fettuccine and linguine are traditional options because their wider shape holds the creamy sauce well. You can also use penne, rigatoni, or any pasta that can capture the sauce in its ridges. For a healthier option with less carbohydrates, use zucchini noodles.
Cream-based sauces like Alfredo don’t freeze well, as they tend to separate upon thawing. It’s best to eat the sauce fresh or store leftovers in the fridge for a few days.
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Cajun Alfredo Sauce
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Equipment
- large saucepot or skillet
- Whisk
Ingredients
- ½ cup butter
- 1 shallot diced
- 3 cloves garlic minced
- 1 ½ cup heavy whipping cream
- 1 cup parmesan cheese freshly grated
- 1 Tablespoon Cajun seasoning
- lemon juice or zest optional
- chopped parsley or chives optional
Instructions
- In a large saucepot over medium-low heat, melt the butter.
- Add the diced shallot and minced garlic. Sauté for 1-2 minutes until fragrant.
- Whisk in the heavy cream, Parmesan cheese, and Cajun seasoning. Stir until well combined and let it simmer for 5-8 minutes. The sauce will thicken as it cools.
- Add chopped parsley or chives and a squeeze of fresh lemon juice, if desired. Serve sauce with pasta or drizzled over chicken and seafood.
Notes
- For a pasta sauce: If the sauce is too thick, stir in some reserved pasta water a little at a time. The starchy water will help thin the sauce while maintaining its creamy texture.
- If using store-bought Cajun seasoning, it will probably contain salt and pepper. Check for the amount of sodium, taste and season with more salt and pepper if necessary.
- Adjust the amount of Cajun seasoning to suit your preferred spice level. Begin with a teaspoon and increase gradually if you want a spicier flavor. For an extra touch of heat, try adding a pinch of cayenne pepper.
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