This post may contain affiliate links, which are always marked with *. Please read my disclosure for more information.
Make this Cajun Alfredo Sauce for a spicy twist on your basic pasta sauce. Done in 15 minutes with store bought or homemade seasoning and zero chopping, this is a quick, tasty dinner full of flavor.
Jump to:
Now before you say anything: yes, I know a classic, authentic Alfredo sauce shouldn't have cream. But you know what? It shouldn't have cajun seasoning either, so I have no shame today.
Why you will love this recipe
- It's quick - all done in just 15 minutes
- It's easy with just a few super simple steps
- No chopping required
- A flavor packed and creamy sauce
- Store bought seasoning is fine - or make your own
- As spicy as you like it - easy to adjust if using homemade seasoning
What you need to make it
Ingredient notes & substitutions
- Butter: I use salted butter, but you can use either salted or unsalted. If using unsalted butter you will need to add more salt, just taste test at the end and add as much as needed.
- Heavy cream: You could technically use half and half as well, but heavy cream is needed for the fullest flavor
- Cajun seasoning: I make my own - but store bought is fine
- Paprika powder: I prefer to use smoked paprika, your choice!
- Cayenne pepper: The amount stated in the recipe gives the cajun alfredo sauce just a tiny bit of heat - add more for a sharper kick
- Shredded Parmesan cheese: buy a block of Parmesan and shred it yourself for the very best flavor
- Pasta: I use fresh pasta for the quickest meal. Use any type you want: for example fettuccine, tagliatelle, penne or spaghetti.
How to make it
- Make cajun seasoning by mixing together all the spices
- Melt butter
- Add cream
- Bring to a simmer, and stir in the cajun seasoning
- Simmer for 5 minutes
- Add pasta cooking water and simmer for 1 more minute
- Mix in pasta, then remove from the heat and add the Parmesan cheese
- Mix well, then serve
Tips & tricks
- Make your own cajun seasoning for the most flexibility - adjust the ratios as you like
- Cajun seasoning can be very salty - if using store bought seasoning you should taste as you go
- Don't overcook the pasta - you want it al dente
- Add the cheese last, after removing from the heat, to avoid clumps and the sauce breaking
- Add a protein: this sauce is delicious with added chicken or shrimp
- This dish is best eaten fresh as the fat will often separate when reheating
- Store sauce separate from pasta and reheat gently to avoid separating
- Store leftover sauce in the fridge in an airtight container for up to 4 days
- I don't recommend freezing this sauce as it tends to separate
Recipe FAQ
What are Cajun spices made of?
Cajun spice usually has paprika or smoked paprika, garlic powder, onion powder, black pepper, white pepper, oregano, thyme, salt and something spicy like cayenne pepper or chili flakes.
How would you describe Cajun flavor?
The short answer: it tastes a lot! It's earthy and herby, peppery, garlicky, salty and spicy and often has a smoky touch to it.
What is authentic Alfredo sauce made of?
Authentic Alfredo sauce is made from butter, Parmesan cheese, pasta cooking water and lightly seasoned with salt.
More 15-minute dinner recipes
Don't you just love when you can have a delicious dinner on the table in 15 minutes? I know you do - so check out these recipes for more dinners that are as quick and easy as this Cajun Alfredo Sauce.
- Red Pesto with Walnuts & Sun-dried Tomatoes
- Smoked Salmon Spinach Pasta
- Thai Curry Fried Rice
- Spicy Sausage Pasta
- Larb Gai (Spicy Thai Minced Chicken Salad)
- Buffalo Chicken Pasta
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Cajun Alfredo Sauce
Print RateServings: 4
Calories: 1059kcal
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Ingredients
- ½ cup salted butter
- 1½ cup heavy cream
- 2 tablespoon cajun seasoning store bought or 1 batch of included recipe
- 1 lb fresh pasta cooked 1 minute less than package instruction
- ¾ cup pasta cooking water
- 2 cups shredded Parmesan cheese
Cajun seasoning
- ½ tablespoon paprika powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ½ teaspoon fine table salt
- ¼ teaspoon cayenne pepper or more for a spicier version
To serve
- paprika powder optional
Instructions
- Mix together the spices for the cajun seasoning in a small bowl.½ tablespoon paprika powder, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ¼ teaspoon ground white pepper, ¼ teaspoon ground black pepper, ¼ teaspoon dried thyme, ½ teaspoon fine table salt, ¼ teaspoon cayenne pepper
- Melt the butter in a skillet over medium heat.½ cup salted butter
- Pour in the cream and bring to a simmer.1½ cup heavy cream
- Add the cajun seasoning and mix well. Simmer for 5 minutes.2 tablespoon cajun seasoning
- Add pasta cooking water and mix, simmer for 1 minute, then mix in the pasta.¾ cup pasta cooking water, 1 lb fresh pasta
- Remove the skillet from the heat and mix in the shredded Parmesan cheese.2 cups shredded Parmesan cheese
- Taste test, and adjust seasoning as needed. Top with paprika powder to serve.paprika powder
Equipment needed for this recipe
- Measuring cups (metric or US)*
- Small bowl
Notes
Ingredient notes & substitutions
- Butter: I use salted butter, but you can use either salted or unsalted. If using unsalted butter you will need to add more salt, just taste test at the end and add as much as needed.
- Heavy cream: You could technically use half and half as well, but heavy cream is needed for the fullest flavor
- Paprika powder: I prefer to use smoked paprika, your choice!
- Cayenne pepper: The amount stated in the recipe gives the cajun alfredo sauce just a tiny bit of heat - add more for a sharper kick
- Shredded Parmesan cheese: buy a block of Parmesan and shred it yourself for the very best flavor
- Pasta: I use fresh pasta for the quickest meal. Use any type you want.
Tips & tricks
- Make your own cajun seasoning for the most flexibility - adjust the ratios as you like
- Cajun seasoning can be very salty - if using store bought seasoning you should taste as you go
- Don't overcook the pasta - you want it al dente
- Add the cheese last, after removing from the heat, to avoid clumps and the sauce breaking
- Add a protein: this sauce is delicious with added chicken or shrimp
- This dish is best eaten fresh as the fat will often separate when reheating
- Store sauce separate from pasta and reheat gently to avoid separating
- Store leftover sauce in the fridge in an airtight container for up to 4 days
- I don't recommend freezing this sauce as it tends to separate
Nutrition
Calories: 1059kcal | Carbohydrates: 74g | Protein: 31g | Fat: 72g | Saturated Fat: 43g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 1407mg | Potassium: 463mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3435IU | Vitamin C: 1mg | Calcium: 546mg | Iron: 5mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Genger White
This was such a great base!! I added cheddar cheese, Parmesan and Monterey Jack cheese to the sauce. Then fried up sausage, onions, and peppers and added some grilled chicken. I also used fat penne pasta! I had to use what I had in hand! So delicious. Thank you for the recipe!!