Description
This rich and creamy Cajun Alfredo Sauce packs a big flavor punch with a blend of smoky, spicy Cajun seasoning and classic Parmesan cheese. Perfect for tossing with pasta or adding to Cajun chicken dishes, this sauce combines buttery creaminess with zesty lemon and aromatic spices for a deliciously indulgent meal.
Ingredients
Scale
Cajun Alfredo Sauce
- ½ cup unsalted butter
- 1 ½ cup heavy cream
- 2 Tablespoons Cajun seasoning (homemade or store bought)
- ½ teaspoon kosher salt (omit if seasoning contains salt)
- 1¾ cup freshly grated Parmesan cheese
- 1 lemon (zest only)
Homemade Cajun Seasoning
- 3 Tablespoons smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- ½ teaspoon dried basil
Instructions
- Melt Butter: In a large skillet over low heat, melt the unsalted butter until it begins to froth and you see white bubbles forming on top.
- Add Cream and Seasoning: Stir in the heavy cream and Cajun seasoning blend. Add kosher salt if needed. Bring this mixture to a gentle simmer and cook on low heat for 5 to 6 minutes to allow flavors to meld.
- Add Lemon Zest and Cheese: Remove the pan from heat. Add lemon zest, then gradually sprinkle in the freshly grated Parmesan cheese, stirring continuously until the cheese is completely melted and the sauce is smooth. Adjust salt to taste.
- Toss with Pasta or Serve: Add cooked pasta directly to the skillet and toss to coat thoroughly with the sauce, or serve the sauce as desired alongside your favorite dish.
Notes
- Check the salt content of store-bought Cajun seasoning, as many blends contain salt; adjust added salt accordingly.
- Avoid adding lemon juice to the hot cream mixture as it may cause curdling; only use lemon zest.
- If the sauce is too thick, thin it with a small amount of reserved pasta water to reach desired consistency.
- To make Cajun Chicken Pasta, add 2 cups shredded cooked chicken and 12 to 16 ounces cooked pasta. Frozen peas and spinach can be added for extra veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 120 mg
