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Creamy Cajun Alfredo sauce tossed with fettuccine pasta, topped with freshly grated Parmesan and chopped herbs

Cajun Alfredo Sauce

Rich, creamy, and smoky Cajun Alfredo sauce made with butter, heavy cream, fresh Parmesan, and lemon zest. Ready in 15 minutes and perfect for pasta, chicken, or shrimp.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 portions
Course: Dinner, Sauce
Cuisine: American, Cajun, Southern
Calories: 467
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 1 1/2 cups heavy whipping cream not milk or half-and-half
  • 2 tbsp Cajun seasoning homemade or store-bought; check salt content if store-bought
  • 1/2 tsp kosher salt omit if Cajun seasoning already contains salt
  • 1 3/4 cups freshly grated Parmesan cheese grate from a block for best results
  • 1 lemon zest only, no juice
  • 3 tbsp smoked paprika for homemade Cajun seasoning
  • 1 tbsp onion powder for homemade Cajun seasoning
  • 1 tbsp garlic powder for homemade Cajun seasoning
  • 2 tsp kosher salt for homemade Cajun seasoning
  • 1 tsp ground white pepper for homemade Cajun seasoning
  • 1 tsp ground mustard for homemade Cajun seasoning
  • 1 tsp dried oregano for homemade Cajun seasoning
  • 1 tsp dried thyme for homemade Cajun seasoning
  • 1 tsp cayenne pepper for homemade Cajun seasoning
  • 1/2 tsp dried basil for homemade Cajun seasoning

Equipment

  • Large skillet
  • Whisk
  • Box grater

Method
 

  1. Place a large skillet over low heat and add the butter. Let it melt slowly until white foam forms on the surface. Keep the heat low so the butter does not brown before you add the cream.
  2. Stir in the heavy cream and Cajun seasoning. Add kosher salt if your seasoning is unsalted. Bring to a gentle simmer and cook for 5 to 6 minutes, whisking frequently, until the sauce thickens and coats the back of a spoon.
  3. Remove the skillet from heat completely. Stir in the lemon zest. Add the Parmesan a small handful at a time, stirring steadily between each addition until fully melted and the sauce is smooth. Salt to taste.
  4. Toss with hot cooked pasta in the pan or serve over grilled chicken, shrimp, or roasted vegetables. If the sauce is too thick, stir in a small splash of pasta water to loosen it.

Notes

Use only lemon zest, not juice, to avoid curdling the cream. If the sauce thickens too much, thin with pasta water one tablespoon at a time. For Cajun Chicken Pasta, add 2 cups shredded chicken and 12 to 16 oz cooked pasta. Store leftovers refrigerated for up to 3 days. Reheat gently over low heat with a splash of cream. Do not freeze.