This Cajun alfredo sauce is the best you'll ever have! It's rich, creamy, and, full of delicious deep southern flavors. Plus, it's packed full of parmesan cheese which fills each mouthful with wonderful cheesy goodness. Not to mention, it makes a mean base for some cajun chicken fettucini alfredo and cajun shrimp fettucini alfredo. No matter how you use it though you're guaranteed to fall in love with it after you take your first bite.
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Why You'll Love This Recipe
It's easy to make. A handful of steps is all it takes to make this cajun alfredo from scratch and it'll be ready in no time.
Easy clean-up. I love that this whole meal is able to come together in one pot. Fewer dishes to clean means you'll get to spend more time with your family.
It's super versatile. This alfredo sauce goes great on a ton of different things. From chicken to shrimp to pasta it'll make just about anything you pour on it taste better.
It's a family favorite. My family absolutely loves it when I make fettucini alfredo using this sauce as the base for it. Even my 3 year old can't get enough of it when I serve it for dinner - so I feel confident saying you'll have similar results.
- Shallot- finely diced, gives the dish a light onion flavor.
- Garlic- minced, classic flavor addition.
- White Wine- adds acidity to the sauce.
- Butter- brings richness to the dish.
- Half and half- helps to thicken the sauce.
- Parmesan cheese- finely grated, nutty, and full of flavor.
- Cajun seasoning- the star of this Alfredo recipe.
- Parsley- fresh, to garnish.
- Fettuccine- long, narrow ribbons of pasta.
How to make Cajun alfredo sauce
Step 1: Cook the aromatics.
If making pasta for the sauce, set a large pot of salted water to boil. Then, cook the pasta to al dente according to package directions - reserve 1 cup of pasta water before draining it.
Melt 2 tablespoons of butter, then sauté shallots with a pinch of salt for about 3 minutes until turning translucent. Add in garlic and cook until fragrant, about 30 seconds.
Step 2: Deglaze the pan. Deglaze with white wine and scrape up the pan. Allow to simmer for a few minutes until the alcohol has burned off.
Step 3: Add the dairy.
Add in the rest of the butter and melt it down.
Then, whisk in heavy whipping cream, and parmesan cheese. Simmer for a few minutes, until desired consistency. The sauce will continue to thicken as it cools.
Step 4: Garnish and season. Stir in parsley and remove from heat. Season with salt and pepper to taste if needed. Add the cajun seasoning and stir to combine.
Step 5: Add the pasta and serve. Add the cooked pasta - again, this is if you're making it - to the sauce with a splash of reserved pasta water as needed and toss to coat. Serve warm topped with additional parmesan cheese, cajun seasoning and parsley, and a side of garlic bread.
My tips to make the best sauce
- Don't skip deglazing the pan! Scraping up all those delicious brown bits in the pan will give you so much good flavor.
- If you don't want to use white wine in your sauce, feel free to substitute it with chicken or vegetable broth!
- If your sauce comes out a little too thick, splash a little bit of pasta water in it to loosen it up.
How to store and reheat your leftover cajun alfredo sauce
In the fridge: If you're able to, store the pasta and sauce separately. This will help keep the texture of the pasta fresh longer. Store them in separate airtight containers in the fridge for 3-4 days.
In the freezer: You can store leftover alfredo sauce in a freezer-safe container or freezer bag. Be sure to squeeze any extra air out of the bag before freezing for up to 6 months.
Reheating: Reheat pasta and sauce in a sauce pan over medium heat until heated through. Add a splash of water or milk to the pan to keep the pasta from sticking.
Frequently Asked Questions
Why is my cajun alfredo sauce thin?
You may have added too much pasta water. Let the sauce continue to simmer on the stove and it should thicken up. You can also whisk a slurry of flour and water - usually half a tablespoon of each - into the sauce to help it thicken.
Can I make this Cajun Alfredo sauce ahead of time?
I typically enjoy alfredo sauce when it's freshly made, but you can store it in the fridge for up to 4 days in preparation for your dinner if you need to!
What type of Parmesan cheese should I use?
I love using freshly grated or shredded Parmesan cheese for this dish. You can really taste the difference between the fresh cheese and the powdery cheese in the green can.
More Pasta Recipes To Try Next
- 1 Shallot, finely diced
- 3 Cloves minced
- ½ Cup white wine
- 6 tablespoon butter
- 2 Cups half and half
- ½ Cup parmesan cheese, finely grated
- 2-3 teaspoon cajun seasoning
- 2 tablespoon fresh parsley, finely chopped
- 250 Grams fettuccine (*Optional)
- Set a large pot of salted water to boil. Cook pasta to al dente - if making it - according to package directions. Reserve about 1 cup of pasta water and set aside.
- Melt 2 tablespoons of butter, then sauté shallots with a pinch of salt for about 3 minutes until turning translucent. Add in garlic and cook until fragrant, about 30 seconds.
- Deglaze with white wine and scrape up the pan. Allow to simmer for a few minutes until the alcohol has burned off.
- Add in the rest of the butter and melt. Whisk in heavy whipping cream, parmesan cheese, and cajun seasoning.
- Simmer for a few minutes, until desired consistency. The sauce will continue to thicken as it cools. Stir in parsley and remove from heat. Season with salt and pepper to taste if needed.
- Add cooked pasta to the sauce with a splash of reserved pasta water as needed and toss to coat.
- Serve warm topped with additional parmesan cheese, cajun seasoning and parsley, and a side of garlic bread.
Serving Size:½ Cup
Amount Per Serving: Calories: 245Total Fat: 17gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 49mgSodium: 1033mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 6g