Description
A creamy and flavorful Cajun Alfredo sauce made with a blend of butter, heavy cream, Cajun seasoning, and parmesan cheese, brightened with lemon zest. This versatile sauce is perfect for tossing with pasta or adding to chicken dishes for a quick, delicious 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 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 unsalted butter in a large skillet over low heat until it is fully melted and begins to froth, indicated by white bubbles forming on the surface.
- Add Cream and Seasoning: Stir in the heavy cream and Cajun seasoning. Add kosher salt if needed. Bring the mixture to a simmer and let it cook gently on low heat for 5 to 6 minutes, allowing the flavors to blend.
- Incorporate Lemon Zest and Cheese: Remove the pan from heat, then add the lemon zest. Gradually sprinkle in the freshly grated parmesan cheese, stirring continuously until the cheese melts completely and the sauce becomes smooth. Taste and adjust salt if necessary.
- Serve: Toss the sauce with cooked pasta or use as desired to enhance your dishes.
Notes
- Be cautious with the salt content in store-bought Cajun seasonings as some contain seasoning salts instead of pure spices. Using the homemade blend is recommended for best flavor balance.
- Avoid adding lemon juice to the hot cream sauce to prevent curdling; only lemon zest is recommended.
- If the sauce becomes too thick, thin it out with a small amount of reserved pasta water for desired consistency.
- For a quick meal, add 2 cups shredded cooked chicken and 12 to 16 ounces cooked pasta to the sauce for Cajun chicken pasta. Frozen peas and spinach can be added for extra nutrition and color.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 110 mg
