This easy Cajun Alfredo sauce recipe is made with butter, garlic, cream, a Creole seasoning blend, and freshly grated parmesan cheese.
If you want to make Cajun Alfredo that doesn't have a dozen individual Cajun spices, here's the thing: cajun seasoning blends are typically very salty, and the salt content varies wildly from brand to brand. Your best bet is to use salt-free Cajun or Creole seasoning, but if you'd like to use Tony Chachere's Original Creole Seasoning, Ragin' Cajun, or something similar, this is the recipe for you.
I decided to make this with Tony’s Creole seasoning because it has the highest sodium, so it's a good baseline and then you can season to taste from there. You could even add red pepper flakes for a little extra heat.
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To serve, pour the creamy Alfredo sauce generously over al dente pasta, such as fettuccine to make fettuccine Alfredo or your favorite pasta. Add a protein like blackened chicken breast, shrimp, smoked sausage, or andouille sausage for extra protein and flavor. Garnish with chopped parsley. Pair the dish with a side of garlic bread and a fresh green salad. Serve immediately while hot to ensure the best taste and texture.
If you like delicious pasta recipes, try my one-pot sun-dried tomato pasta or this spicy chipotle chicken pasta for an easy dinner.
Recipe Highlights
- Simple ingredients: You don't need a dozen spices to make this easy Cajun alfredo pasta.
- Quick and easy recipe: This only takes 15 minutes to make!
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Ingredients
- Butter: Unsalted butter is a rich, creamy base for the sauce. You want unsalted because the seasoning blend has plenty of salt.
- Garlic: Adds flavor and depth. Use fresh garlic or jarred garlic.
- Heavy whipping cream: Creates a smooth, velvety texture.
- Cajun or Creole seasoning: A typical Cajun spice mix includes paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, thyme, oregano, and salt. This recipe was developed using Tony Chachere's Original Creole Seasoning.
- Parmesan: Freshly grated parm adds a sharp, salty finish. It's important to use freshly grated parm. Pre-shredded parmesan will not melt well and will result in a lumpy, grainy sauce. If you are vegetarian, it's important to note that parmesan is not always vegetarian because it sometimes uses rennet. However, many brands (365 Whole Foods, Kroger, Organic Valley, and Trader Joe's) are vegetarian-friendly.
See the recipe card for quantities.
Instructions
Prepare your favorite pasta according to the package directions. Meanwhile...
Add butter to a large skillet on medium heat.
When melted, add the minced garlic and sauté for about 1 minute.
Whisk in the heavy cream. Bring to a simmer then reduce to medium-low heat and cook for 7-10 minutes or until slightly thickened, stirring frequently. Note: Setting the heat too high can cause the sauce to split. If this happens, read the FAQ for tips.
Whisk in the Cajun seasoning and Parmesan until the cheese is melted. Note: The salt content in Cajun and Creole seasonings varies by brand, so it's best to season to taste.
Ready to serve!
Pour over 8 to 12 ounces of your favorite cooked pasta. Serve immediately while hot to ensure the best taste and texture.
Substitutions
- Heavy whipping cream: Half-and-half can be used as a lighter alternative, but it may not thicken up quite as well as heavy cream.
- Cajun or Creole seasoning: This recipe was developed using Tony Chachere's Original Creole Seasoning, but you can also use Ragin' Cajun, Slap Ya Mama Cajun seasoning, Badia Louisiana Cajun Seasoning, or something similar. Salt content varies, so you may want to add extra seasoning. If you want to use salt-free Cajun seasoning, see my tips below.
- Parmesan: Grana Padano or Pecorino Romano can be used as substitutes, but avoid pre-shredded Parmesan to prevent a lumpy sauce.
Variations
- Made from scratch: Try this made-from-scratch sauce recipe.
- Salt-free seasoning blend: Start with 1 tablespoon salt-free Cajun seasoning (like Tony Chachere's No Salt Seasoning) and ½ teaspoon kosher salt (or salt to taste).
- Traditional Alfredo sauce: Leave out the Cajun seasoning blend and add ½ teaspoon kosher salt for a classic homemade Alfredo sauce.
Equipment
- Large skillet - To make the sauce.
- Whisk - To whisk the sauce.
Storage
Alfredo sauce is best enjoyed fresh for the best flavor and texture. But, if you have leftovers, let the sauce cool to room temperature, then transfer it to an airtight container. Refrigerate the sauce for up to 4-5 days.
You can freeze it in a freezer-safe container for up to 2-3 months, but cream sauces may split when frozen. When reheating, warm it gently over low heat, stirring frequently, and add a splash of milk or cream to help restore the creamy sauce.
Top Tips
Split sauce: Setting the heat too high can cause the sauce to split. See the FAQ for instructions on how to fix split sauce.
Season to taste: The salt content in Cajun and Creole seasonings varies by brand, so it's best to season to taste.
FAQ
The burner heat was probably set too high. To fix the split Alfredo sauce, gradually whisk in small amounts of hot pasta water into the sauce over low heat until it emulsifies and becomes creamy again. Be careful not to add too much water at once to avoid diluting the flavor and texture of the sauce.
Related
If you love this Cajun pasta, try one of these easy pasta dishes. They are some of my favorite recipes.
📖 Recipe
Easy Cajun Alfredo Sauce
Equipment
Ingredients
- ½ cup unsalted butter
- 4 cloves garlic minced
- 2 cups heavy whipping cream
- 2 teaspoons Tony Chachere's Original Creole Seasoning*
- 1-½ cups freshly grated Parmesan cheese
Instructions
- Add butter to a large skillet on medium heat. When melted, add the minced garlic and sauté for about 1 minute.
- Whisk in the heavy cream. Bring to a simmer then reduce to medium-low heat and cook for 7-10 minutes or until slightly thickened, stirring frequently. Note: Setting the heat too high can cause the sauce to split.
- Whisk in the Cajun seasoning and Parmesan until the cheese is melted. Note: The salt content in Cajun and Creole seasonings varies by brand, so it's best to season to taste.
- Pour over 8 to 12 ounces of your favorite cooked pasta. Serve immediately while hot to ensure the best taste and texture.
Kelsey Smith says
The trick to this recipe is seasoning to taste. Since every Cajun or Creole seasoning blend is a little different, you should start with the 2 tsp recommended and then taste and go from there. Enjoy!