Description
This rich and creamy Cajun Alfredo Sauce is packed with bold flavors from homemade Cajun seasoning and freshly grated parmesan, enhanced with a hint of lemon zest. Perfect for tossing with pasta or as a base for Cajun chicken pasta dishes, it brings a delicious Southern flair to a classic Alfredo.
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 blend 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 teaspoon 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: Melt the butter in a large skillet over low heat until fully melted and it begins to froth, showing white bubbles on top.
- Add Cream and Seasoning: Stir in the heavy cream and Cajun seasoning. Add salt if your seasoning blend is not salted. Bring the mixture to a simmer and cook on low heat for 5 to 6 minutes to let the flavors meld and sauce thicken slightly.
- Incorporate Lemon and Cheese: Remove the pan from the heat and add the lemon zest. Gradually add the freshly grated parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth. Taste and add salt as needed.
- Toss with Pasta: Add cooked pasta directly to the pan and toss to coat evenly with the sauce, or serve the sauce alongside as desired.
Notes
- Be cautious with store-bought Cajun seasoning as many contain added salt; using the homemade blend is recommended for best flavor control.
- Do not add lemon juice to the hot cream mixture to avoid curdling; only use lemon zest for brightness.
- If the sauce becomes too thick, thin it out gently with a small amount of reserved pasta water.
- To make Cajun Chicken Pasta, add 2 cups shredded chicken and 12 to 16 ounces cooked pasta to the sauce. Frozen peas or spinach make excellent additions.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 24 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 130 mg
