This cajun alfredo pasta will quickly become a weeknight staple. Ready in 20 minutes and can be made in one pot!
When cajun alfredo recipes became viral, I knew I had to develop my own recipe. After perfecting my no salt cajun seasoning, I began working on my Cajun style alfredo pasta. I used my Culinary school teachings to develop and test this recipe. After five tries, this recipe was perfected and fail proof.
Why You'll Love this Cajun Alfredo Sauce Recipe
- This cajun pasta alfredo recipe uses only one pot to cook! No extra dirty dishes to clean.
- This creamy cajun pasta is ready in less than 25 minutes.
- Easily customizable, add whatever proteins you'd like.
- Kid friendly and great for the whole family.
- Great for meal-prepping.
- Packed with flavor.
- Uses only 5 ingredients.
Cajun Pasta Alfredo Ingredients
- Pasta
- Cream cheese
- Parmesan cheese
- No salt cajun seasoning
- Butter
- Shallot
- Garlic
- Heavy Cream
- Fresh parsley for garnish
How to Make Cajun Alfredo Sauce
- Place your pasta of choice in a dutch oven or large pot and cover with water. Salt your water generously. Set the heat to medium high and boil your pasta until aldente.
2. Strain out your cooked pasta and reserve about ½ cup of salted pasta water.
3. In the same pot you cooked your pasta place your cream cheese, reserved pasta water, heavy cream, parmesan and cajun seasoning. Set to medium low heat and stir until the parmesan is fully melted and the cream cheese is completely incorporated.
4. Once your cajun alfredo sauce is ready, fold in your cooked pasta and stir to fully coat the pasta noodles in the cream cajun sauce.
5. At this point, your dish is done, serve directly from the pot or place the pasta in a serving bowl and garnish with additional parmesan cheese and minced parsley.
Cajun Alfredo Pasta Recipe Variations
- Add some protein to this pasta like shrimp, blackened chicken, sausage or salmon
- Want to add some vegetables? Broccoli would be a great addition to this dish
- Don't want your cajun pasta to be too spicy? Minimize the amount of spice you add to your personal preference.
- Prefer long noodles? opt for fettuccini or spaghetti instead of penne pasta.
- Don't want to make your own cajun seasoning? Use your favorite store bought seasoning blend like Slap Ya Mama or Tony Chachere's. Just keep in mind the salt content of those storebought blends when adding them to your alfredo sauce.
How to Store this Cajun Alfredo Sauce
Store leftover cajun alfredo pasta in an airtight container in the fridge for up to 3-4 days.
Reheat your pasta in the microwave. I like to get a paper towel and damp it with some water then place it over the pasta so it doesn't dry out.
I do not recommend freezing this pasta.
FAQ
A smooth Alfredo sauce is a delightful culinary experience. Here are some key secrets to achieving that perfect texture:
- Fresh Parmesan Cheese: Grating your own Parmesan cheese from a block is essential for a smoother sauce. Pre-shredded cheese often contains additives that can create a grainy texture.
- Low and Slow: Cook the sauce over low heat, stirring constantly. This prevents the sauce from separating and ensures a smooth consistency.
- Whisk, Don't Stir: Using a whisk instead of a spoon helps incorporate the ingredients more evenly and prevents lumps.
- Avoid Overheating: High heat can cause the sauce to separate. Keep the heat low to medium-low.
- Pasta Water Magic: Adding a splash of pasta water to the sauce can help emulsify it and create a richer, creamier texture.
By following these tips, you'll be well on your way to creating a luscious and velvety Alfredo sauce.
Generally, Cajun cuisine is considered spicier than Creole cuisine.
While both culinary styles hail from Louisiana and share many ingredients, Cajun cuisine tends to lean more heavily on spices like cayenne pepper and paprika, delivering a bolder, hotter flavor profile. Creole cuisine, on the other hand, incorporates a wider range of ingredients and flavors, including tomatoes, and often has a more nuanced and complex taste.
However, it's essential to note that both Cajun and Creole cooking can vary in spiciness depending on the specific recipe and the cook's preference.
There are a few effective methods to thicken your Alfredo sauce:
1. Cornstarch Slurry:
Create a slurry: Combine equal parts cornstarch and cold water in a small bowl.
Add to sauce: Gradually whisk the slurry into the Alfredo sauce, stirring constantly.
Cook and thicken: Bring the sauce to a simmer, stirring continuously until the desired thickness is reached.
2. More Cheese:
Rich and Creamy: Adding more grated Parmesan cheese can thicken the sauce while enhancing its flavor.
Gradual Addition: Incorporate the cheese gradually, stirring until melted and incorporated.
3. Reducing the Sauce:
Simmer and Reduce: Simmer the Alfredo sauce over low heat until it reaches your desired consistency. This method concentrates the flavors.
Important Tips:
Low Heat: Avoid high heat, as it can cause the sauce to separate.
Constant Stirring: Continuous stirring prevents lumps and ensures a smooth texture.
Taste as You Go: Add thickener gradually, tasting as you go to avoid overthickening.
By following these methods, you can achieve the perfect thickness for your Alfredo sauce.
Absolutely! You can use your favorite pasta shape for this dish.
You can cook the pasta and chicken ahead of time and reheat them when ready to serve. However, it's best to assemble the final dish just before serving to ensure optimal flavor and texture.
You can use store-bought Cajun seasoning or make your own with a blend of paprika, cayenne pepper, onion powder, garlic powder, black pepper, and dried oregano.
Yes, you can control the spice level by adjusting the amount of Cajun seasoning used. For a milder flavor, start with a smaller amount and gradually increase to your desired heat level.
You can add a variety of vegetables to your Cajun Alfredo, such as bell peppers, onions, mushrooms, or broccoli.
Check out these other recipes
Homemade Cajun Alfredo Sauce
Ingredients
- 16 oz uncooked pasta
- 1 shallot minced
- 2 tablespoon butter
- 4 garlic cloves minced
- 8 oz full fat cream cheese
- 1 cup heavy cream
- ½ cup parmesan cheese
- ½ cup salted pasta water
- 3 tablespoon No salt cajun seasoning
- Salt to taste
- Minced parsley garnish
Instructions
- Place your pasta of choice in a dutch oven or large pot and cover with water. Salt your water generously. Set the heat to medium high and boil your pasta until aldente.
- Strain out your cooked pasta and reserve about ½ cup of salted pasta water.
- In the same pot you cooked your pasta place your butter and shallots. Once the shallots are translucent add the garlic, cream cheese, reserved pasta water, heavy cream, parmesan and cajun seasoning. Set to medium low heat and stir until the parmesan is fully melted and the cream cheese is completely incorporated.
- Once your cajun alfredo sauce is ready, fold in your cooked pasta and stir to fully coat the pasta noodles in the cream cajun sauce.
- At this point, your dish is done, serve directly from the pot or place the pasta in a serving bowl and garnish with additional parmesan cheese and minced parsley.
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