Ingredients
4 tablespoons Unsalted Butter
4–5 cloves Minced Garlic
2 cups Heavy Cream
1.5 cups Freshly Grated Parmesan Cheese
2–3 teaspoons Cajun Seasoning
0.5 teaspoon Smoked Paprika
0.25 teaspoon Cayenne Pepper
To taste Salt
To taste Black Pepper
1 pound Fettuccine Pasta
2 tablespoons Chopped Fresh Parsley
1 pound Cooked Chicken Breast or Shrimp
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining
- Prepare the Aromatics: While the pasta cooks, melt the unsalted butter in a large skillet or deep pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Do not let the garlic brown; burnt garlic tastes bitter
- Build the Sauce Base: Pour in the heavy cream. Stir well, scraping up any bits from the bottom of the pan. Bring the cream to a gentle simmer, but do not boil vigorously
- Add the Spices: Stir in the Cajun seasoning, smoked paprika, and cayenne pepper (if using). Mix thoroughly until the spices are well incorporated into the cream
- Melt the Cheese: Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, a handful at a time, stirring constantly until each addition has melted completely and the sauce is smooth. Continue until all the cheese is incorporated
- Season and Adjust: Taste the sauce. Add salt and black pepper to your preference. If you feel it needs more heat, add a little more Cajun seasoning or cayenne
- Combine Pasta and Sauce: Add the cooked and drained fettuccine directly to the sauce in the pan. Toss everything together, coating the pasta evenly with the rich cajun alfredo sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until you reach your desired consistency
- Serve: Garnish with fresh chopped parsley and extra grated Parmesan cheese. Serve immediately and enjoy your homemade cajun fettuccine alfredo sauce recipe!
Notes
Always use freshly grated Parmesan cheese for a smooth, velvety sauce, as pre-shredded cheese can make it gritty due to anti-caking agents.
When adding Parmesan, do so gradually and on low heat to prevent clumping or oiliness.
Do not boil the cream vigorously; a gentle simmer is sufficient to prevent separation or curdling.
Use reserved pasta water as your secret weapon: slowly add splashes to thin the sauce if it becomes too thick, helping it cling beautifully to the fettuccine.
Taste and adjust seasonings, especially Cajun seasoning and cayenne, as blends vary. Start with the recommended amount and add more to suit your family’s palate.
Allow any leftover pasta to cool completely before transferring to an airtight container. Refrigerate promptly within two hours; it will remain fresh for 3-4 days.
Reheat gently on the stovetop over low to medium-low heat. Add a splash of milk or chicken broth (1-2 tablespoons per serving) to rehydrate and restore creamy consistency, stirring frequently. Avoid high heat or quick reheating methods like microwaves if possible, as they can cause separation.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 140mg