Description
This creamy Cajun Alfredo Sauce combines rich cream cheese and parmesan with a spicy Cajun kick, perfect for tossing with fettuccine for a flavorful and indulgent pasta dish. Quick and easy to make, this sauce balances the smoothness of traditional Alfredo with a bold Southern twist.
Ingredients
Scale
Pasta
- 8 ounces uncooked fettuccine
Sauce
- 4 ounces cream cheese, softened
- 2 tablespoons butter
- 1 cup heavy/whipping cream
- 2 large cloves garlic, minced
- 1/2 tablespoon low sodium Cajun seasoning
- 1 cup freshly grated parmesan cheese
- Salt & pepper, to taste
Instructions
- Cook pasta: Boil a large pot of salted water and cook the fettuccine until al dente according to package directions. Drain and set aside, reserving a small amount of pasta water.
- Soften cream cheese: Microwave the softened cream cheese in 20-30 second intervals until it becomes very soft and easier to incorporate.
- Start sauce base: In a skillet over medium heat, melt the butter, then add the softened cream cheese, heavy cream, minced garlic, and Cajun seasoning. Stir continuously using a spoon or whisk to help the cream cheese blend smoothly into the sauce.
- Simmer sauce: Allow the sauce to gently bubble for 3-4 minutes, stirring occasionally, until it thickens slightly and reduces.
- Add cheese and finish: Stir in the freshly grated parmesan cheese and let it melt smoothly into the sauce, about 30 seconds. Remove the pan from heat once the sauce reaches the desired thickness. If the sauce is too thick, add a small splash of reserved hot pasta water to thin it.
- Toss and serve: Combine the cooked fettuccine with the sauce, season with salt and pepper as needed, and serve immediately for a creamy, spicy Alfredo experience.
Notes
- The yield is approximately 4 servings, depending on portion size.
- Low sodium Cajun seasoning is recommended to control overall salt content.
- Adjust Cajun seasoning amount to taste for more or less spiciness.
- Warm pasta water helps adjust sauce consistency without diluting flavor.
